Cherry Vanilla Bean Ice Cream With Cherry Sauce Recipes

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VANILLA CHERRY ICE CREAM



Vanilla Cherry Ice Cream image

This recipe makes classic vanilla ice cream with a slight undertone of almond and dotted throughout with fresh cherry pieces.

Provided by FutureChefShay

Categories     Desserts     Fruit Dessert Recipes     Cherry Dessert Recipes

Time 5h15m

Yield 8

Number Of Ingredients 6

2 cups heavy cream
1 cup milk
¾ cup white sugar
1 tablespoon vanilla extract
1 teaspoon almond extract
2 cups fresh cherries, pits removed and cut in half

Steps:

  • Combine the cream, milk, and sugar in a bowl. Stir until the sugar is completely dissolved. Stir in the vanilla and almond extract. Add the cherries. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions. Transfer to a freezer-safe container and freeze for at least 2 hours before serving.

Nutrition Facts : Calories 325.4 calories, Carbohydrate 28 g, Cholesterol 84 mg, Fat 23 g, Fiber 0.8 g, Protein 2.7 g, SaturatedFat 14.2 g, Sodium 35.3 mg, Sugar 25.6 g

VANILLA ICE CREAM WITH WARM CHERRY SAUCE



Vanilla Ice Cream with Warm Cherry Sauce image

Categories     Sauce     Fruit     Dessert     Frozen Dessert     Cherry     Vanilla     Summer     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Serves 4

Number Of Ingredients 7

1 1-pound bag frozen unsweetened pitted dark sweet cherries, thawed, drained, juices reserved
1/4 cup kirsch (clear cherry brandy)
1/4 cup (about) dry red wine
3 tablespoons sugar
1 tablespoon cornstarch
1/8 teaspoon almond extract
1 1/2 pints vanilla ice cream

Steps:

  • Pour juices from cherries into glass cup. Add kirsch. Add enough red wine to measure 1 cup. Stir 3 tablespoons sugar and 1 tablespoon cornstarch in heavy small saucepan until no lumps remain. Gradually whisk in wine mixture, then cherries. Cook over medium-high heat until sauce boils, thickens and is translucent, stirring frequently, about 5 minutes. Remove from heat. Stir in almond extract. (Sauce can be prepared 1 day ahead. Cover and refrigerate. Rewarm over low heat before serving.)
  • Divide vanilla ice cream among bowls. Spoon warm sauce over and serve immediately.

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