Cherry Vanilla Bean Ice Cream With Cherry Sauce Recipes

LYNN'S CHERRY VANILLA SAUCE

Lynn's Cherry Vanilla Sauce image

This sauce is from Lynn Crawford's recipe posted on FoodNetwork.ca to go on top of goat cheese ice cream. It seems very similar to a sauce I had at her restaurant Ruby Watchco poured over Niagara Gold Cheddar and had wanted to replicate the combo. This does the trick -- one of my favourite sauces!

Provided by GrovelHog

Categories Sauces

Time 20m

Yield 2 cups

Number Of Ingredients 6

Ingredients

2 cups fresh cherries, pitted and halved
1/2 cup orange juice
1/4 cup sugar
1 cinnamon stick
1 vanilla bean, split lengthwise
1 tablespoon cornstarch

Steps:

Combine cherries, orange juice, sugar and cinnamon stick in medium saucepan. Scrape in seeds from vanilla bean and add bean. Bring to boil over high heat, stirring until sugar dissolves; boil 1 minute. Strain into bowl. Reserve cherries. Return juices from bowl, cinnamon stick and vanilla bean to same pan. Mix 1 tablespoon water and cornstarch in small bowl; stir into juices in pan. Stir over medium heat until juices boil and thicken, about 1 minute. Mix in reserved cherries. Chill compote 2 hours.

Nutrition Facts : Calories 236.9, Fat 0.4, SaturatedFat 0.1, Sodium 1.2, Carbohydrate 59.8, Fiber 3.4, Sugar 49.9, Protein 2.1

VANILLA ICE CREAM WITH WARM CHERRY SAUCE

Vanilla Ice Cream with Warm Cherry Sauce image

Categories Sauce Fruit Dessert Frozen Dessert Cherry Vanilla Summer Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher

Yield Serves 4

Number Of Ingredients 7

Ingredients

1 1-pound bag frozen unsweetened pitted dark sweet cherries, thawed, drained, juices reserved
1/4 cup kirsch (clear cherry brandy)
1/4 cup (about) dry red wine
3 tablespoons sugar
1 tablespoon cornstarch
1/8 teaspoon almond extract
1 1/2 pints vanilla ice cream

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.

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