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1
Evenly scoop the ice cream into 4 dishes or decorative glasses and put in the freezer until ready to serve (this can be done up to 4 hours ahead).
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2
Wash and pit the cherries.
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3
Put the cherries and sugar in a large skillet.
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4
Peel 2 strips of zest from the lemon in wide strips with a peeler and add to the cherries.
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5
Squeeze the juice of half the lemon over the top.
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6
Stir to combine evenly.
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7
Cover and cook the cherries over medium-low heat until the sugar dissolves, about 4 minutes.
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8
Uncover and cook over medium-high until cherries get juicy, about 5 minutes more.
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9
To flambe the rum: If cooking over a gas flame, pull the pan off the heat and add the rum.
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10
Ignite the alcohol with a long match or one held with tongs.
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11
Swirl the pan slightly until the flames subside, about 30 seconds.
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12
If cooking over an electric stove, put the rum in a small sauce pan.
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13
Warm it over medium-low heat and carefully light it with a long match or one held with tongs.
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14
Pour the lit rum over the cherries, and swirl the pan lightly until the flames subside, about 30 seconds.
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15
Ladle the cherries and their juices over prepared ice cream scoops.
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16
Serve immediately.
