Buttermilk Ice Cream with Cherries Jubilee Sauce

See TwoJunes related post: Homemade Ice Cream

Ice Cream Ingredients

• 1 can (14 oz.) evaporated milk
• 1 3/4 cups very cold buttermilk
• 1/2 cup sugar
• Juice of 1 lemon
• 1 tsp. vanilla extract
• Pinch of salt
• 2 egg whites

Instructions:

1. Combine all ingredients except egg whites and chill 30 minutes.
2. Just before you get ready to make ice cream, beat the egg whites to soft peaks.
3. Fold whites into chilled peach puree. (If you are cautious about raw egg whites, you can reconstitute pasteurized dried egg white. JustWhites is a good brand, usually in the baking section of the supermarket. Very rarely, it is also possible to find pasteurized raw whites in a carton in the dairy section.)
4. Process according to ice cream maker directions.

Yield: Makes 1 quart of ice cream.

Cherries Jubilee Sauce

Ingredients:

• 1 Tbs. unsalted butter
• 3 cups fresh dark, sweet cherries, pitted
• 2 Tbs. sugar
• 1/4 tsp. almond extract
• 1/8 tsp. ground allspice
• Grating of fresh nutmeg
• 1 Tbs. Kirsch or other cherry liqueur

Instructions:

1. Add cherries, sugar, spices and almond extract.
2. Cook until sugar dissolves and cherries release juice, 2-3 minutes.
3. Drizzle Kirsch over top of cherries.
4. Remove from heat and light with match to flambe. Serve sauce over ice cream.

Yield: Makes 2 cups sauce.

Recipes courtesy of TwoJunes, Lisa Bell and Nicole Rees

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