Cherries Jubilee with Amaretto Ice Cream
Servings: 4 servings
Ingredients
Amaretto Ice Cream
- 2 cups whipping cream
- 1 x 300ml can sweetened condensed milk
- 1 oz Amaretto liqueur or extra ½ teaspoon almond extract
- ½ teaspoon almond extract
Cherries Jubilee
- 3 tbsp butter
- 600 g frozen dark pitted cherries partially thawed
- ½ cup sugar
- 1 teaspoon lemon juice
- ⅓ cup kirsch or brandy
- 1 tablespoon cornstarch
- 1 ½ tablespoon water
Instructions
Amaretto Ice Cream
- In a mixer, beat the whipping cream with a whip attachment until it reaches soft peaks. Add the sweetened condensed milk and beat until stiff peaks. Add the amaretto and almond extract and mix just until combined.
- Transfer the mixture to a freezer-safe container. Freeze overnight until firm.
Cherries Jubilee
- In a stainless skillet, melt the butter over medium high heat. Add the cherries and their juices along with the sugar and lemon juice. Bring to a simmer and cook for 3 to 5 minutes until the cherries are softened.
- To flambé the cherries, have a lighter or matches nearby. Pour the kirsch over the cherries and use a lighter to ignite the alcohol. Gently swirl the cherries in the pan and allow the flames to burn out on their own.
- In a small cup combine the cornstarch and water. Add the cornstarch slurry to the cherries and cook until slightly thickened.
- Scoop portions of the amaretto ice cream into serving bowls. Top with the warm cherries and serve immediately. Enjoy!
