Vanilla Ice Cream With Warm Cherry Sauce Recipes

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VANILLA CHERRY ICE CREAM

This recipe makes classic vanilla ice cream with a slight undertone of almond and dotted throughout with fresh cherry pieces.

Provided by FutureChefShay

Categories     Desserts     Fruit Dessert Recipes     Cherry Dessert Recipes

Time 5h15m

Yield 8

Number Of Ingredients 6



Vanilla Cherry Ice Cream image

Steps:

  • Combine the cream, milk, and sugar in a bowl. Stir until the sugar is completely dissolved. Stir in the vanilla and almond extract. Add the cherries. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions. Transfer to a freezer-safe container and freeze for at least 2 hours before serving.

Nutrition Facts : Calories 325.4 calories, Carbohydrate 28 g, Cholesterol 84 mg, Fat 23 g, Fiber 0.8 g, Protein 2.7 g, SaturatedFat 14.2 g, Sodium 35.3 mg, Sugar 25.6 g

2 cups heavy cream
1 cup milk
¾ cup white sugar
1 tablespoon vanilla extract
1 teaspoon almond extract
2 cups fresh cherries, pits removed and cut in half

WARM CHERRY SUNDAES

Provided by Sandra Lee

Categories     dessert

Time 1h

Yield 6 servings

Number Of Ingredients 9



Warm Cherry Sundaes image

Steps:

  • In a small saucepan, combine wine or cherry juice and sugar; bring to a boil, stirring until sugar dissolves. Add cherries and return to a boil. Remove from heat and transfer cherries to a bowl, leaving liquid in pan. Let stand 5 minutes. Strain any juice that has accumulated from cherries back into the pan. Bring liquid back to a boil and boil over high heat until volume is reduced by half, about 10 minutes. Remove from heat and stir in vanilla and almond extracts. Let cool until lukewarm. Scoop ice cream into 6 stemmed wine glasses or dessert dishes. Top with equal amounts of cherry sauce and whipped topping. Garnish with almonds and a chocolate covered cherry.

1 cup red wine, or cherry juice
1/2 cup sugar
1 (16-ounce) package frozen cherries, thawed
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
1 quart vanilla ice cream
1 cup frozen whipped dessert topping, thawed
4 tablespoons sliced almonds, toasted
6 chocolate covered cherries

VANILLA ICE CREAM WITH WARM CHERRY SAUCE

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



Vanilla Ice Cream with Warm Cherry Sauce image

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.

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

NEAPOLITAN ICE CREAM WITH CHERRY SAUCE

Provided by Rachael Ray : Food Network

Categories     dessert

Time 5m

Yield 4 servings

Number Of Ingredients 6



Neapolitan Ice Cream with Cherry Sauce image

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.

1 (15-ounce) can black pitted cherries, drained, juice reserved
1 tablespoon each sugar and cornstarch
1 tablespoon lemon juice
Neapolitan ice cream
Slivered almonds, optional
Italian amaretti cookies, 2 per person, optional

EASY CHERRY-CHOCOLATE CHUNK ICE CREAM

Cherry ice cream with semisweet chocolate chunks.

Provided by Deb C

Categories     Desserts     Fruit Dessert Recipes     Cherry Dessert Recipes

Time 30m

Yield 8

Number Of Ingredients 6



Easy Cherry-Chocolate Chunk Ice Cream image

Steps:

  • Place cherries in a food processor; process into small pieces.
  • Mix heavy cream, sweetened condensed milk, milk, and vanilla extract together until well combined. Pour into an ice cream maker and turn on. Add the chopped cherries while the machine is running; freeze until desired consistency is reached, about 20 minutes. Stir in chocolate chunks.

Nutrition Facts : Calories 458.2 calories, Carbohydrate 46.7 g, Cholesterol 89.8 mg, Fat 28.6 g, Fiber 1.9 g, Protein 7.2 g, SaturatedFat 17.5 g, Sodium 91.9 mg, Sugar 43.4 g

1 (12 ounce) package frozen sweet cherries
1 ¾ cups heavy cream
1 (14 ounce) can sweetened condensed milk
¾ cup milk
1 teaspoon vanilla extract
1 (4 ounce) bar semisweet baking chocolate, broken into small chunks

LYNN'S CHERRY VANILLA SAUCE

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



Lynn's Cherry Vanilla Sauce image

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

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

CHERRY SAUCE

Served warm, this cherry sauce makes a wonderful topping for sponge cake, pound cake or ice cream. You could also try it as a filling for crepes or blintzes.

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 4-6 servings.

Number Of Ingredients 7



Cherry Sauce image

Steps:

  • Drain cherries, reserving juice. Set cherries aside. Add enough water to juice to equal 1-1/4 cups. In a saucepan, combine sugar and cornstarch. Stir in juice. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove from the heat. Stir in the butter, vanilla, cherries and food coloring if desired. Serve warm over cake or ice cream.

Nutrition Facts : Calories 116 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 25mg sodium, Carbohydrate 25g carbohydrate (22g sugars, Fiber 1g fiber), Protein 1g protein.

1 can (16 ounces) pitted tart red cherries
1/4 cup sugar
2 tablespoons cornstarch
1 tablespoon butter
1/4 teaspoon vanilla extract
Few drops red food coloring, optional
Sponge cake, pound cake or ice cream

BING CHERRY ICE CREAM SAUCE

Pour this over your favorite ice cream for a sweet-tart treat!

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 4-6 servings.

Number Of Ingredients 4



Bing Cherry Ice Cream Sauce image

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).

Nutrition Facts : Calories 62 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 1g fiber), Protein 0 protein.

1 can (16 ounces) pitted dark sweet cherries
2 tablespoons cornstarch
1/4 teaspoon almond extract
Ice cream or frozen vanilla custard

WARM SKILLET SOUR CHERRIES WITH VANILLA ICE CREAM

Categories     Fruit     Dessert     Quick & Easy     Cherry     Summer     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings (3 cups)

Number Of Ingredients 7



Warm Skillet Sour Cherries with Vanilla Ice Cream image

Steps:

  • Rub together sugar and lemon juice in a 12-inch heavy skillet with your fingertips until mixture resembles wet sand. Heat over moderately high heat, swirling skillet slowly, until sugar is melted and pale golden, 5 to 6 minutes. Add butter and swirl skillet until incorporated, about 30 seconds (mixture will bubble up). Add cherries, swirling skillet to coat, and bring to a boil (cherries will exude liquid; caramel will harden). Cook cherries, swirling skillet, until caramel is dissolved, 5 to 8 minutes. Pour through a medium-mesh sieve set over a bowl, then return liquid to skillet and boil until reduced to about 3/4 cup, 6 to 8 minutes. Remove from heat, then add cherries and kirsch. Return to stove and boil 30 seconds.
  • Spoon warm cherries into shallow bowls and top with scoops of ice cream.

1 cup sugar
1 teaspoon fresh lemon juice
1 tablespoon unsalted butter
1 1/2 lb fresh or thawed frozen sour cherries, pitted (2 1/2 cups)
2 tablespoons kirsch
Premium vanilla ice cream
Accompaniment: bakery butter cookies

CHERRY VANILLA ICE CREAM

This is a very rich ice cream made with a custard. Plan ahead as the custard should be refrigerated overnight.

Provided by Lvs2Cook

Categories     Frozen Desserts

Time 1h

Yield 1 quart

Number Of Ingredients 8



Cherry Vanilla Ice Cream image

Steps:

  • In a mixing bowl, beat the sugar into the eggs until it is pale yellow. Beat in the flour and salt and set aside.
  • Bring the milk to a simmer in a heavy saucepan. Slowly beat hot milk into the eggs and sugar mixture. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a wooden spoon until the custard thickens slightly. Do not let the mixture boil.
  • Remove from heat. Strain the custard into a clean bowl. Cool slightly then refrigerate until cold or overnight.
  • Stir the custard. Turn machine on and freeze according to your machine's instructions.
  • Add the maraschino cherries when the ice cream is semi-frozen and allow the machine to mix the fruit inches.
  • The ice cream will be soft and ready to eat. If you like firmer ice cream, transfer to a freezer container and freeze for at least 2 hours.

2/3 cup sugar
2 large eggs
2 tablespoons flour
1/4 teaspoon salt
1 2/3 cups whole milk
1 cup heavy cream
2 teaspoons vanilla
1/2 cup maraschino cherry, stemless

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