Sweet Cherry Ice Cream Dessert Sauce Recipes

SWEET CHERRY ICE CREAM

Steps:

• Place the cherries, sugar and water in the top of a double boiler. Cook over medium heat for about 10 minutes, to allow the fruit to soften. Take out 1/2 cup of the cherries and drain the juices back into the pan. Puree the rest of the cherries. Roughly chop the 1/2 cup of cherries and mix back into the puree. Chill.
• Add the half and half and egg to a blender and blend until smooth. Whisk in chilled cherry mixture. Add the heavy cream and vanilla. Blend well. Chill.
• Transfer mixture to your ice cream maker and freeze according to manufacturer's instructions.

SWEET CHERRY ICE-CREAM DESSERT SAUCE

Steps:

• In sauce pan,combine cherries,sugar,1/4 c water and syrup.
• Blend cornstarch with 2 tbls water.
• Add to cherry mixture.
• Cook over low heat,stirring constantly,until thickened.
• Stir in lemon juice.
• I listed cooking time not the time preparing the cherries.

NEAPOLITAN ICE CREAM WITH CHERRY SAUCE

Steps:

• In a small saucepan, bring cherry juice, about 1 cup, to a boil over moderate high heat. Whisk in sugar and cornstarch in lemon juice to create a slurry. To juice, add slurry and let thicken 1 to 2 minutes. Add cherries and stir 1 minute longer. Remove from heat. Ladle cherries in cherry sauce on dessert plates and top with ice cream. Slivered almonds and amaretti cookies make a nice finishing touch.

EASY CHERRY SAUCE

Steps:

• Gather the ingredients.
• If working with fresh cherries, wash them thoroughly and carefully remove all the stems and pits.
• In a medium saucepan, place the cherries (fresh or frozen), sugar, and water. If using frozen cherries, add just half the amount of water to begin with. Bring to a boil over medium-high heat, stirring often.
• In a small bowl, stir the lemon juice and cornstarch together until smooth.
• Whisk the cornstarch mixture into the boiling cherry mixture.
• If working with frozen cherries, check on the texture of the mixture and add one tablespoon of water at a time if too thick.
• Return the sauce to a boil, stirring constantly. Don't let the sauce scorch on the bottom.
• Cook until the liquid has properly thickened, about one more minute.
• Remove the pot from the heat and taste. Add a little extra sugar or lemon juice if needed at this point, depending on your personal preference. Allow the sauce to cool to room temperature before using it.

VANILLA ICE CREAM WITH WARM CHERRY SAUCE

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.

ICE CREAM WITH SWEET SHERRY SAUCE

Steps:

• Heat sherry and honey in a saucepan over low heat, stirring, until warm. Stir in raisins, figs, and currants. Cover, and remove from heat. Let stand for 20 minutes. Stir in almonds.
• Divide ice cream among bowls. Pour sauce over top.

SWEET CHERRY SAUCE

Steps:

• Put cherries in stock pot with sugar and water simmer until sugar is dissolved.
• Use a slotted sppon, remove cherries and set aside.
• Bring the juice to a boil, dissolve cornstarch in 1 Tbls water and stir into boiling juice stirring as sauce thickens. Add tapioca.
• Add salt, lemon juice, and rind for 10 minutes or until thick.
• Return cherries to syrup and cook for 5 minutes.
• Can be stored in frig for up to 2 weeks.
• I freeze using foodsaver - just get air out and seal the bag without the suction option.
• Makes approx 16 cups of sauce.

CHERRY DESSERT SAUCE

Steps:

• In a blender or food processor, combine cherries & orange Juice, then cover & process until smooth.
• If it's necessary for the sauce to be REALLY smooth, strain the cherry mixture in a sieve over a bowl, then discard the pulp. (I usually don't do this step, however,).
• In a saucepan, combine 1/2 cup water, sugar & brandy (if using). Place over medium-high heat & cook until sugar dissolves, stirring constantly.
• Add the cherry mixture to the sugar water & stir well, then bring it to a boil, reduce heat & simmer 10 minutes, stirring occasionally.
• In a small container, dissolve cornstarch in 1 tablespoon of water, then stir it into the cherry mixture, bring to a boil & cook another minute or until slightly thick.
• Serve warm over pudding, pound cake, ice cream, whatever.