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1
For Ice Cream: Whisk first 3 ingredients in medium saucepan to blend.
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2
Scrape in seeds from vanilla bean; add bean.
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3
Bring to simmer.
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4
Whisk yolks and sugar in bowl to blend.
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5
Gradually whisk in hot cream mixture; return to saucepan.
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6
Stir over medium heat until mixture coats back of spoon, about 3 minutes (do not boil).
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7
Remove vanilla bean and stir in brandy; chill until cold.
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8
Process custard in ice cream maker according to manufacturer's instructions.
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9
Transfer ice cream to container; cover and freeze until firm.
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10
For Bourbon Hot Fudge Sauce: Whisk cocoa powder and sugar in heavy large saucepan to blend.
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11
Gradually whisk in water and espresso powder.
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12
Whisk over medium heat until mixture comes to boil.
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13
Remove from heat.
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14
Add chocolate; whisk until smooth.
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15
Whisk in bourbon.
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16
This can be made 1 day ahead.
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17
Cover; chill.
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18
Rewarm over low heat until just pourable.
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19
For Dried Cherry Topping: Stir wine and sugar in medium saucepan over medium-low heat until sugar dissolves.
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20
Add cherries; simmer until liquid is almost evaporated, about 20 minutes.
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21
To make sundaes: Divide half of hot fudge sauce among 8 cups.
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22
Top with a few cherries, then scoop of ice cream.
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23
Repeat layering with ice cream, sauce, and cherries.
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24
Top each with whipped cream and serve.
