Best 9 Vanilla Ice Cream With Warm Cherry Sauce Recipes

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.

TART CHERRY AND RED WINE SUNDAE

Steps:

• Put a large saucepan over medium-high heat. Add the cherries, cinnamon stick, sugar and cornstarch and cook until the sugar starts to melt, about 1 minute. Add the wine, bring the mixture to a boil and cook until the wine has reduced and is slightly thickened, about 4 minutes.
• Remove from the heat, remove the cinnamon stick and stir in the vinegar.
• Scoop vanilla ice cream into bowls and top with the warm cherries and red wine sauce.

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.

WARM SKILLET SOUR CHERRIES WITH VANILLA ICE CREAM

Steps:

• Rub together sugar and lemon juice in a 12-inch heavy skillet with your fingertips until mixture resembles wet sand. Heat over moderately high heat, swirling skillet slowly, until sugar is melted and pale golden, 5 to 6 minutes. Add butter and swirl skillet until incorporated, about 30 seconds (mixture will bubble up). Add cherries, swirling skillet to coat, and bring to a boil (cherries will exude liquid; caramel will harden). Cook cherries, swirling skillet, until caramel is dissolved, 5 to 8 minutes. Pour through a medium-mesh sieve set over a bowl, then return liquid to skillet and boil until reduced to about 3/4 cup, 6 to 8 minutes. Remove from heat, then add cherries and kirsch. Return to stove and boil 30 seconds.
• Spoon warm cherries into shallow bowls and top with scoops of ice cream.

SOUR-CHERRY SAUCE

Steps:

• Place the cherries, sugar and cinnamon in a medium-size saucepan over medium heat. Simmer, stirring occasionally, for 10 minutes. Stir in the vinegar. Place the cornstarch in a small bowl and stir in the water until smooth. Add to the sauce and cook until sauce begins to thicken, about 2 minutes longer. Strain. Serve over vanilla ice cream, poundcake or poached pears.

VANILLA ICE CREAM

Steps:

• In a large bowl, combine the heavy cream and the half and half. Gradually whisk in the sugar until blended.
• Whisk in the vanilla. Refrigerate, covered, until very cold, at least 3 hours or as long as 3 days.
• Whisk the mixture to blend and pour into the canister of an ice cream maker. Freeze according to the manufacturer's directions. Eat at once or transfer to a covered container and freeze up to 8 hours.

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.

BEST EVER VANILLA ICE CREAM

Steps:

• In a large heavy saucepan, combine cream, milk, sugar and salt. Split vanilla bean in half lengthwise. With a sharp knife, scrape seeds into pan; add bean. Heat cream mixture over medium heat until bubbles form around sides of pan, stirring to dissolve sugar. , In a small bowl, whisk a small amount of the hot mixture into the egg yolks; return all to the pan, whisking constantly. Cook over low heat until mixture is just thick enough to coat a metal spoon and temperature reaches 180°, stirring constantly. Do not allow to boil. Immediately transfer to a bowl. , Place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes; discard vanilla bean. Press waxed paper onto surface of mixture. Refrigerate several hours or overnight., Fill cylinder of ice cream maker two-thirds full; freeze according to the manufacturer's directions. (Refrigerate remaining mixture until ready to freeze.) Transfer ice cream to a freezer container; freeze until firm, 4-6 hours. Repeat with remaining mixture.

CHERRY SAUCE

Steps:

• Drain cherries, reserving juice. Set cherries aside. Add enough water to juice to equal 1-1/4 cups. In a saucepan, combine sugar and cornstarch. Stir in juice. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove from the heat. Stir in the butter, vanilla, cherries and food coloring if desired. Serve warm over cake or ice cream.