For the Ice Cream Base:
- 500 g heavy whipping cream, chilled
- 397 g sweetened condensed milk (one 14-oz can)
- 1/4 tsp fine salt
- 2 tsp pure vanilla extract
For the Flambéed Cherries:
- 350 g (2.5 cups) pitted cherries, fresh or frozen
- 100 g sugar
- 2 tsp fresh lemon juice
- 1 tbsp cornstarch
- 63 g plus 2 tbsp water, divided
- 63 g (1/4 cup) brandy
To Make the Cherry Sauce:
- Add the cherries, sugar, lemon juice, and 63 g of water to a medium saucepan. Stir to coat the cherries and bring to a boil.
- Reduce the mixture to a simmer over medium-low heat. Stir every couple of minutes to keep the mixture from burning. Allow the mixture to reduce by half.
- Create a corn starch slurry by mixing the corn starch and the remaining 2 tbsp of water. Add the corn starch slurry to the cherry mixture. Bring to a boil and then reduce to a simmer until the sauce thickens enough to coat the back of a spoon.
- Remove the saucepan from the heat. Place in an area that is not underneath a vent hood or microwave.
- Pour the brandy into the saucepan. Use a long match or camping lighter to light the brandy! Don’t stir…just wait until the flame goes out! It takes about 30-60 seconds.
- Once the flame is completely out, place the cherries into a heat-proof jar and allow to cool completely. This can be done the night before you make ice cream!
To Make the Ice Cream:
- Add the sweetened condensed milk, pure vanilla extract, and fine salt to a medium bowl. Combine completely.
- Add the heavy whipping cream to a large bowl. Using either a balloon whisk or a hand mixer, whip the heavy whipping cream until it reaches stiff peaks.
- Place half of the whipped cream into the bowl with the sweetened condensed milk mixture. Fold gently until a few lumps and bumps remain.
- Add all of the sweetened condensed/whipped cream mixture to the bowl with the second half of the whipped cream. Fold gently until the mixture is completely smooth.
- Add the vanilla ice cream base to a chilled 9”x5” loaf pan. Freeze for 90 minutes, or until the mixture reaches soft-serve consistency.
- Add 1 cup of the cooled cherry mixture to the top of the ice cream and mix thoroughly. I drizzle some of the thickened cherry juice over the top of the ice cream as well!
- Chill for 3-4 hours, and then enjoy!
- Want to avoid pitting cherries? Who doesn’t? ???? This recipe works absolutely perfectly with frozen cherries!