Cherry Vanilla Bean Ice Cream With Cherry Sauce Food

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.

CHERRY-VANILLA BEAN ICE CREAM WITH CHERRY SAUCE

Steps:

• Make sauce:
• Combine cherries and sugar in heavy large saucepan; toss to coat. Let stand until juices form, about 2 hours. Bring to boil; reduce heat to medium-low and simmer until liquid thickens slightly, about 12 minutes. Remove from heat; mix in brandy. Transfer 1 cup cherry mixture to small bowl; reserve for use in ice cream. Mix preserves into remaining cherry mixture in saucepan; reserve for sauce. Chill both cherry mixtures separately at least 2 hours. (Can be prepared 2 days ahead. Cover and keep refrigerated.)
• Make ice cream:
• Pour half and half into heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to boil. Remove from heat; steep 30 minutes. Whisk sugar and yolks in medium bowl to blend well. Bring half and half to simmer. Gradually whisk hot half and half into yolk mixture. Return mixture to same saucepan. Stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 4 minutes (do not boil). Remove from heat. Mix in whipping cream and vanilla. Refrigerate until cold, stirring occasionally, about 2 hours.
• Using ice cream maker, process custard until almost firm, following manufacturer's instructions; add reserved 1 cup cherry mixture. Process until ice cream firms, about 15 minutes longer. Transfer to container; cover and freeze. (Can be made 2 days ahead. Keep frozen.)
• Scoop ice cream into bowls. Top with reserved sauce and serve.

VANILLA CHERRY ICE CREAM

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.

CHERRY-BOURBON ICE CREAM

Steps:

• In 3-quart heavy saucepan, stir together sweetener, cornstarch and salt with whisk. Gradually stir in milk and half-and-half. Cook over medium heat 8 to 10 minutes, stirring constantly, until mixture thickens slightly. Remove from heat.
• In small bowl, beat egg yolk until slightly thickened. Gradually stir in about 1 cup hot cream mixture. Add yolk mixture to remaining hot cream mixture, stirring constantly with whisk. Stir in vanilla. Pour mixture through fine-mesh strainer into large bowl; discard solids. Cool 1 hour, stirring occasionally.
• Press plastic wrap on surface of cream mixture; refrigerate 8 to 24 hours. Pour mixture into 1 1/2-quart ice-cream freezer and freeze according to manufacturer's directions; stir in cherries and bourbon halfway through freezing. Let stand at room temperature 5 to 10 minutes before serving.

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.

BURGUNDY CHERRY ICE CREAM

Steps:

• To make Burgundy Cherry Sauce: Combine the honey, wine, sugar and cinnamon in a wide saucepan; bring to a boil and reduce to approximately 3/4 cup; add the cherries and poach them gently in the liquid for 3 minutes, shaking the pan occasionally; pour the cherries into a bowl and skim off the foam; cool; drain syrup from cherries and reserve.
• To make Vanilla Ice Cream: Place sugar and vanilla beans in medium heatproof bowl; pour milk over; set bowl into a pan of simmering water, but make sure it doesn't touch water; stir milk mixture until simmering; remove milk from heat; place yolks in heatproof bowl; gradually add milk to the egg yolks and whisk through thoroughly; return mixture to heat over simmering water; stir constantly over low heat until mixture coats back of spoon; remove from heat, set aside to cool; place plastic wrap directly onto surface of custard to prevent a skin from forming; cool.
• Once cool, stir cream and cherry syrup into custard and chill in refrigerator for atleast 4 hours, preferably overnight; remove vanilla beans from custard and scrape the seeds from the beans into the mixture; discard pods; pour the custard into an ice cream maker and follow manufacturer's instructions to make ice cream; after 40 minutes of churning add cherries and finish churning; put into a freezer container and allow to ripen for a few hours before eating.

HOMEMADE CHERRY ICE CREAM

Steps:

• Combine cherries, 1/2 cup sugar, lemon juice, and balsamic vinegar in a bowl and mix well. Set aside for 2 hours. Drain, reserving juice.
• Mash 1/2 the cherries with a fork or puree in a blender.
• Combine milk and remaining 1/2 cup sugar in a bowl and beat with an electric mixer until sugar has dissolved, 1 to 2 minutes. Add reserved cherry juice, cream, pureed cherries, vanilla extract; mix to combine.
• Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Add remaining quartered cherries and freeze for an additional 5 minutes. Ice cream should be nice and creamy. If you prefer it harder, transfer to an airtight container and freeze until firm, about 4 hours. Remove from freezer 10 minutes before serving.