Best 8 Ice Cream With Sweet Sherry Sauce Recipes

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Indulge in a symphony of flavors with our Ice Cream with Sweet Sherry Sauce, a delightful dessert that combines the creamy richness of ice cream with the nutty sweetness of sherry. This classic pairing is elevated with the addition of a luscious sherry sauce, featuring a delicate balance of sweet, nutty, and slightly tangy notes. Discover the perfect harmony of textures and flavors as you savor each spoonful of this extraordinary treat. Additionally, explore variations of this dessert with our curated collection of ice cream and sauce recipes. From the timeless Vanilla Ice Cream to the decadent Chocolate Ice Cream, each recipe offers a unique flavor profile that pairs perfectly with the Sweet Sherry Sauce. Embark on a culinary journey and delight your palate with these exquisite recipes.

Let's cook with our recipes!

SHERRY CREMA CATALANA ICE CREAM WITH HONEYED FIGS



Sherry Crema Catalana Ice Cream with Honeyed Figs image

(Gelat de Crema Catalana i Xerès amb Mel i Figues) The mellow, almond flavor of Amontillado Sherry works especially well in this rich, creamy dessert.

Yield Makes 6 servings

Number Of Ingredients 12

3 cups half-and-half
4-inch strip fresh lemon zest
4-inch strip fresh orange zest
1/2 cinnamon stick
8 large egg yolks
1/2 cup sugar
1/4 cup Amontillado Sherry
12 soft (moist) dried Calimyrna figs (10 oz), tough stems removed and figs halved lengthwise
1 cup Amontillado Sherry
1 cup fresh orange juice
6 tablespoons honey
Garnish: candied orange zest

Steps:

  • Bring half-and-half with lemon and orange zests and cinnamon stick just to a boil over moderate heat. Cover and let stand off heat 25 minutes, then reheat to a simmer. Discard zests and cinnamon stick.
  • Whisk together yolks, sugar, and Sherry in a large bowl until smooth. Gradually whisk in hot milk mixture. Transfer custard to cleaned saucepan and cook over moderately low heat, stirring constantly, until thickened enough to coat back of a wooden spoon and an instant-read thermometer registers 170°F.
  • Pour custard through a fine sieve into a bowl and cover surface with wax paper to prevent a skin from forming. Chill until thoroughly cold, about 3 hours. Freeze in an ice-cream maker. Transfer to an airtight container and freeze until firm.
  • Bring figs, Sherry, juice, and honey, covered, to a boil in a small saucepan. Simmer, covered, just until figs are tender, about 40 minutes, then uncover and simmer until liquid is reduced to about 1 cup, about 8 minutes. Cool figs in syrup.
  • Serve ice cream with honeyed figs and syrup.

EASY CHERRY SAUCE



Easy Cherry Sauce image

Our simple cherry sauce can be made with fresh or frozen fruit; it's a great topping for ice cream, cheesecake, pound cake, and other tasty treats.

Provided by Kimberly Kunaniec

Categories     Dessert     Sauces

Time 20m

Yield 20

Number Of Ingredients 5

16 ounces cherries (frozen or fresh)
1/2 cup granulated sugar
1/2 cup water
1 tablespoon cornstarch
1 tablespoon lemon juice (fresh)

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.

Nutrition Facts : Calories 35 kcal, Carbohydrate 9 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 1 mg, Sugar 8 g, Fat 0 g, ServingSize 1 cup (20 servings), UnsaturatedFat 0 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.

ROAST PEAR & SHERRY ICE CREAM



Roast pear & sherry ice cream image

Serve this pear and sherry ice cream as a sweet treat to round off your next dinner party. The roast pear and lusciously textured ice cream pair beautifully

Provided by Diana Henry

Categories     Dessert

Time 1h40m

Yield Serves 8 or more

Number Of Ingredients 10

900g ripe pears
4 tbsp light brown soft sugar
200ml sweet sherry
20g butter , melted
400ml whipping cream
100ml whole milk
150g caster sugar
1 vanilla pod
6 egg yolks (medium eggs)
2 tbsp sweet sherry

Steps:

  • Heat oven to 200C/180C fan/gas 6. Peel, halve and core the pears, then put them in a gratin dish or roasting tin in which they can sit without too much surface area around them (otherwise the juices that come out of them will just burn off ). Sprinkle with the sugar and drizzle over 4 tbsp sherry and the melted butter. Bake for 30-40 mins; the pears should be completely tender and the juices around them slightly caramelised (check on them after 20 mins - if the pears are small it will take less time). Cut the pears up - still in the dish - and pour over the remaining sherry. Leave to cool completely, then purée (including all the juice) and push through a sieve. Cover and chill.
  • To make the ice cream base, put the cream and milk in a heavy-based pan and add half the sugar. Slit the vanilla pod along its length and scrape the seeds out into the pan. Drop in the pod as well. Bring to just under the boil, stirring, then take the pan off the heat and leave to infuse. Remove the vanilla pod.
  • Put the egg yolks in a bowl with the rest of the sugar and whisk with electric beaters until the mixture has increased in volume and falls in ribbons (this will take about 2 mins). Gradually stir about half the cream mixture into the eggs and sugar, then add this to the rest of the cream in the pan. Set the pan over a very low heat and cook, stirring all the time with a wooden spoon, for 8-10 mins, or until the mixture has thickened enough to coat the back of a spoon. Be really careful not to let the mixture overheat or it'll curdle.
  • Pour the custard into a bowl set in a sink of iced water (this stops it cooking immediately) and leave to cool, stirring a little every so often. Chill for 3 hrs. Stir the pear purée and the 2 tbsp sherry into the custard, then churn in an ice cream maker following the manufacturer's instructions. Spoon into a container, cover and store in the freezer. Alternatively, if you don't have an ice cream maker, put the custard and pear mixture into a freezer-proof bowl, cover and put it in the freezer. Beat the mixture every hour until it's frozen (about 4 hrs) to break down the crystals.

Nutrition Facts : Calories 477 calories, Fat 27 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 44 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium

CHERRY ICE CREAM



Cherry Ice Cream image

Delicious cherry ice cream! It's a fabulous, dark shade of magenta and has a tart flavor that kids (and adults) will love. I have been experimenting with tart cherry juice, and I love this recipe!

Provided by HeidiLynn75

Categories     Desserts     Fruit Dessert Recipes     Cherry Dessert Recipes

Time 1h10m

Yield 4

Number Of Ingredients 8

¼ cup cherry juice concentrate
½ cup fat free milk
1 cup vanilla low-fat yogurt
1 cup heavy cream
½ cup white sugar
1 pinch salt
1 cup frozen dark sweet cherries
2 teaspoons almond extract

Steps:

  • Place the cherry juice, milk, yogurt, and heavy cream into the bowl of a blender. Add the sugar, salt, cherries, and almond extract. Puree until only small bits of the cherries remain.
  • Pour into a 1 1/2 quart ice cream maker and freeze according to manufacturer's directions.

Nutrition Facts : Calories 434.1 calories, Carbohydrate 53.3 g, Cholesterol 83.1 mg, Fat 22.5 g, Fiber 0.8 g, Protein 5.8 g, SaturatedFat 13.9 g, Sodium 85.9 mg, Sugar 50.3 g

EASY SWEET CREAM ICE CREAM



Easy Sweet Cream Ice Cream image

Just like what you get at Cold Stone Creamery®, Maggie Moo's®, or Marble Slab Creamery. Only better because it's homemade, and a whole lot cheaper. It's great on it's own, but you can also top it off with cookies, fruit, candy pieces, or whatever else you like. You will need an ice cream maker for this.

Provided by Zero

Categories     Desserts     Frozen Dessert Recipes     100+ Ice Cream Recipes

Time 2h5m

Yield 8

Number Of Ingredients 3

2 cups whole milk
¾ cup white sugar
1 ½ cups heavy whipping cream

Steps:

  • Stir milk and sugar in a large bowl until sugar is dissolved. Slowly stir in heavy cream.
  • Pour milk mixture into an ice cream maker and freeze according to the manufacturer's instructions.

Nutrition Facts : Calories 263.1 calories, Carbohydrate 22.7 g, Cholesterol 67.2 mg, Fat 18.5 g, Protein 2.9 g, SaturatedFat 11.4 g, Sodium 41.4 mg, Sugar 21.5 g

SWEET CHERRY ICE-CREAM DESSERT SAUCE



Sweet Cherry Ice-Cream Dessert Sauce image

Its a tedious job of quartering and pitting cherries,but well worth the stained fingers. Spooned lavishly over ice cream,layered in a parfait, or used to flavor a soda.A touch of almond enhances the sauce. Spoon over a white cake.You will find many uses,I am sure..Enjoy!!!

Provided by Potluck

Categories     Dessert

Time 30m

Yield 2 cups

Number Of Ingredients 7

2 cups sweet cherries, pitted and quartered
1/2 cup sugar
1/4 cup water
1/4 cup light corn syrup
2 tablespoons cornstarch
2 tablespoons water
1 tablespoon lemon juice

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.

Nutrition Facts : Calories 437.9, Fat 0.4, SaturatedFat 0.1, Sodium 28.1, Carbohydrate 113.9, Fiber 3.1, Sugar 80.1, Protein 1.6

BING CHERRY ICE CREAM SAUCE



Bing Cherry Ice Cream Sauce image

Pour this over your favorite ice cream for a sweet-tart treat!

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 4-6 servings.

Number Of Ingredients 4

1 can (16 ounces) pitted dark sweet cherries
2 tablespoons cornstarch
1/4 teaspoon almond extract
Ice cream or frozen vanilla custard

Steps:

  • Drain cherries, reserving juice. Place juice and cornstarch in a saucepan. Cook, stirring constantly, until thickened. Stir in extract and cherries. Serve warm over ice cream or Old-Fashioned Frozen Vanilla Custard (recipe also found in Recipe Finder).

Nutrition Facts : Calories 62 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 1g fiber), Protein 0 protein.

Tips:

  • For the best results, choose sweet sherry that is both smooth and rich in flavor. Cream sherry, or Oloroso sherry, are both great options.
  • Use high-quality vanilla ice cream. This will make a big difference in the final flavor of the dish.
  • If you don't have an ice cream scoop, you can use a large spoon to scoop the ice cream into balls.
  • To make the sherry sauce ahead of time, simply cook it according to the recipe and then let it cool completely. Store the sauce in an airtight container in the refrigerator for up to 1 week.
  • For a fun and festive presentation, serve the ice cream with the sherry sauce drizzled on top and a few fresh berries.

Conclusion:

This classic dessert is sure to please everyone at your table. The sweet sherry sauce is the perfect complement to the rich vanilla ice cream, and the combination of flavors is simply irresistible. It is the perfect dessert for any occasion. Give this recipe a try and see for yourself how easy and delicious it is! Enjoy!

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