Cherry-Vanilla Bean Ice Cream with Cherry Sauce

Name: Cherry-Vanilla Bean Ice Cream with Cherry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups fresh cherries (about 1 1/2 pounds), pitted, coarsely chopped; 1 cup sugar; 1/4 cup cherry-flavored brandy or brandy; 1/3 cup cherry preserves; 2 cups half and half; 1 vanilla bean, split lengthwise; 3/4 cup sugar; 6 large egg yolks; 1 cup chilled whipping cream; 1 tablespoon vanilla extract

Servings: persons

1
Combine cherries and sugar in heavy large saucepan; toss to coat.
2
Let stand until juices form, about 2 hours.
3
Bring to boil; reduce heat to medium-low and simmer until liquid thickens slightly, about 12 minutes.
4
Remove from heat; mix in brandy.
5
Transfer 1 cup cherry mixture to small bowl; reserve for use in ice cream.
6
Mix preserves into remaining cherry mixture in saucepan; reserve for sauce.
7
Chill both cherry mixtures separately at least 2 hours.
8
(Can be prepared 2 days ahead.
9
Cover and keep refrigerated.)
10
Pour half and half into heavy medium saucepan.
11
Scrape in seeds from vanilla bean; add bean.
12
Bring to boil.
13
Remove from heat; steep 30 minutes.
14
Whisk sugar and yolks in medium bowl to blend well.
15
Bring half and half to simmer.
16
Gradually whisk hot half and half into yolk mixture.
17
Return mixture to same saucepan.
18
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).
19
Remove from heat.
20
Mix in whipping cream and vanilla.
21
Refrigerate until cold, stirring occasionally, about 2 hours.
22
Using ice cream maker, process custard until almost firm, following manufacturer's instructions; add reserved 1 cup cherry mixture.
23
Process until ice cream firms, about 15 minutes longer.
24
Transfer to container; cover and freeze.
25
(Can be made 2 days ahead.
26
Keep frozen.)
27
Scoop ice cream into bowls.
28
Top with reserved sauce and serve.

997

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 cups fresh cherries (about 1 1/2 pounds), pitted, coarsely chopped, 1 cup sugar, 1/4 cup cherry-flavored brandy or brandy, 1/3 cup cherry preserves, and more.

Yes, Cherry-Vanilla Bean Ice Cream with Cherry Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

That's it — enjoy your meal!