Vanilla Ice Cream with Warm Cherry Sauce Recipe

Vanilla Ice Cream with Warm Cherry Sauce Recipe

  • 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
  1. 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.)
  2. Divide vanilla ice cream among bowls. Spoon warm sauce over and serve immediately.