Bing Cherry Ice Cream Sauce Recipes

Steps:

• In a small saucepan, bring cherry juice, about 1 cup, to a boil over moderate high heat. Whisk in sugar and cornstarch in lemon juice to create a slurry. To juice, add slurry and let thicken 1 to 2 minutes. Add cherries and stir 1 minute longer. Remove from heat. Ladle cherries in cherry sauce on dessert plates and top with ice cream. Slivered almonds and amaretti cookies make a nice finishing touch.

Steps:

• Drain cherries, reserving juice. Place juice and cornstarch in a saucepan. Cook, stirring constantly, until thickened. Stir in extract and cherries. Serve warm over ice cream or Old-Fashioned Frozen Vanilla Custard (recipe also found in Recipe Finder).

Steps:

• Combine cherries, 1 cup raspberries, sugar and cinnamon in saucepan over medium-high heat. Bring to boil, stirring until sugar dissolves. Reduce heat; simmer until cherries soften, about 15 minutes. Remove from heat.
• Stir brandy and 1 cup raspberries into sauce. Discard cinnamon sticks. Serve warm or at room temperature.

Steps:

• In a small saucepan, combine water, 3/4 cup sugar and cherries.
• Bring to a boil over medium heat, stirring occasionally, until the sugar dissolves.
• Remove from heat; let the cherries steep 30 minutes.
• Drain the cherries, discarding the syrup.
• Transfer the cherries to a bowl, cover and refrigeratoe for at least 30 minutes or up to 8 hours.
• In a food processor, process cream cheese until smooth, about 30 seconds.
• Scrape down the sides of the bowl.
• Meanwhile, combine the milk, cream and remaining 3/4 cup sugar in a saucepan.
• Cook over medium heat, stirring occasionally tohelp dissolve the sugar, until bubbles form around the edges of the pan, about 5 minutes.
• Add about 1/2 cup of the hot-milk mixture to the cream cheese; process until smooth, about 30 seconds.
• Add the remining milk mixture and process for another 30 seconds.
• Strain through a fine mesh sieve into a bowl.
• Add vanilla; stir to combine.
• Cover and refrigerate until chilled, at least 3 hours or up to 24 hours.
• Pour the cream mixture into an ice-cream maker and freeze according to the manufacturer's instructions.
• When nearly frozen and the consistency of thick whipped cream, add the cherries.
• Churn or stir just until mixed.
• Transfer the ice cream to a freezer-safe container.
• Cover and freeze until firm, at least 3 hours our up to 3 days, before serving.

Steps:

• For sauce:
• Bring whipping cream to simmer in heavy medium saucepan; remove from heat. Add chopped chocolate; whisk until smooth.
• For crust and filling:
• Preheat oven to 350°F. Grind cookies in processor until coarse crumbs form. Add butter and blend until crumbs cling together and are evenly moistened. Press crumb mixture over bottom and up sides of 9-inch-diameter glass pie dish. Bake crust until slightly puffed and darker, about 10 minutes. Cool crust on rack. Combine cherries, sugar and brandy, if desired, in heavy medium saucepan. Stir over medium heat until sugar dissolves and mixture comes to boil. Reduce heat; simmer until thick syrup forms, stirring often, about 10 minutes. Remove from heat. Mix in almond extract. Cool to room temperature.
• Place ice cream in large bowl. Fold in cherry mixture and chocolate chips. Pack ice cream mixture into prepared crust. Cover pie and freeze. (Sauce and pie can be prepared 3 days ahead. Cover and refrigerate sauce. Keep pie frozen.)
• Rewarm sauce over low heat. Cut pie into wedges; serve with sauce.