-
1
For Ice Cream: Whisk first 3 ingredients in medium saucepan to blend.
-
2
Scrape in seeds from vanilla bean; add in bean.
-
3
Bring to simmer.
-
4
Whisk yolks and sugar in bowl to blend.
-
5
Gradually whisk in warm cream mix; return to saucepan.
-
6
Stir over medium heat till mix coats back of spoon, about 3 min (don't boil).
-
7
Stir in brandy; refrigeratetill cool.
-
8
Process custard in ice cream maker according to manufacturer's instructions.
-
9
Transfer ice cream to container; cover and freeze till hard.
-
10
For Bourbon Warm Fudge Sauce: Whisk cocoa pwdr and sugar in heavy large saucepan to blend.
-
11
Gradually whisk in water and espresso pwdr.
-
12
Whisk over medium heat till mix comes to boil.
-
13
Remove from heat.
-
14
Add in chocolate; whisk till smooth.
-
15
Whisk in bourbon.
-
16
(Can be made 1 day ahead.
-
17
Cover; chill.
-
18
Rewarm over low heat till just pourable.)
-
19
For Dry Cherry Topping: Stir wine and sugar in medium saucepan over medium-low heat till sugar dissolves.
-
20
Add in cherries; simmer till liquid is almost evaporated, about 20 min.
-
21
Divide half of warm fudge sauce among 8 c.. Top with a few cherries, then scoop of ice cream.
-
22
Repeat layering with ice cream, sauce, and cherries.
-
23
Top each with whipped cream and serve.
-
24
This recipe yields 8 servings.
-
25
Comments: Homemade malted vanilla-bean ice cream is layered with a bittersweet chocolate sauce and drunken dry cherries.
