To Make the Cherry Sauce:

1. 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.
2. 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.
3. 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.
4. Remove the saucepan from the heat.  Place in an area that is not underneath a vent hood or microwave.
5. 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.
6. 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:

1. Add the sweetened condensed milk, pure vanilla extract, and fine salt to a medium bowl.  Combine completely.
2. 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.
3. Place half of the whipped cream into the bowl with the sweetened condensed milk mixture.  Fold gently until a few lumps and bumps remain.
4. 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.
5. 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.
6. 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!
7. Chill for 3-4 hours, and then enjoy!