Sauteed Cherries With Five Spice Ice Cream Recipes

Steps:

• Whisk together the condensed milk, vanilla and salt in a large bowl; set aside.
• Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about 1 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended. Fold in half of the mashed cherries. Pour into a chilled 9-by-5-by-3-inch metal loaf pan. Sprinkle the top with the remaining mashed cherries. Freeze, covered, until solid and scoopable, about 5 hours.

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.

Steps:

• Melt the butter in a medium skillet over medium heat. Add the sugar, stir, then add the cherries and cook, stirring occasionally, until the cherries are tender and hot through, about 3-5 minutes. Add the lemon juice,stir, then remove from the heat. Divide the cherries among 6 shallow dishes, and serve with vanilla ice cream.

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.

Steps:

• After spending some time in the south of France, I really came to love certain fruits and nuts mixed together in desserts. Maybe it's because almonds and cherries are actually both fruits, that I feel they belong together. Or maybe, quite simply, it's the flavor combination of these 2 ingredients that makes them perfect (and simple finish) for any meal. It can be paired with a sorbet or ice cream, depending on your mood.
• Heat a heavy-bottomed skillet over medium-high heat. Add 1 tablespoon butter and the almonds. Stir to coat the nuts with the butter. Add the ground cinnamon and toss to coat. Toast until fragrant. Transfer the almonds to a bowl and set aside.
• Return the skillet to medium heat and allow it to get hot again, about 1 minute. Add the remaining 1 tablespoon of butter and toss in the cherries. Stir in the sugar and cinnamon sticks. Cook for 1 minute, stirring so the sugar dissolves, then remove the skillet from the heat. Carefully add the Grappa and gingerly return the skillet to the heat. Step back a little as the alcohol may cause the pan to flame slightly. Stir and continue cooking until the liquid becomes somewhat syrupy, an additional 1 to 2 minutes Remove the cinnamon sticks.
• Arrange the cherries in 4 to 6 bowls, top with almonds, a splash of Grappa and a generous scoop of lemon sorbet. Serve immediately.

Steps:

• Combine all ingredients.
• Spoon into a container.
• Cover and freeze until firm.
• May be frozen for up to four days.

Steps:

• Tear tangerine peel into pieces. Pulse peppercorns, star anise, cloves, and allspice to a coarse mixture in grinder.
• Combine cream, milk, tangerine peel, spices, and 1/2 cup sugar in a heavy medium saucepan. With tip of a paring knife, scrape seeds from vanilla bean into cream mixture, then drop in pod. Bring mixture just to a boil over medium heat. Remove from heat and let steep, covered, 20 minutes.
• Bring spiced milk to a simmer, then strain through a fine-mesh sieve into a bowl, discarding spices and peel. Return to saucepan.
• Whisk whole egg and yolks with remaining 1/2 cup sugar in bowl until pale, then add hot spiced milk in a slow stream, whisking. Return to saucepan and cook, stirring with a wooden spoon, until mixture coats back of spoon and registers 170 to 175°F on an instant-read thermometer (do not let boil). Immediately strain custard through fine-mesh sieve into a bowl, then whisk in rum and kosher salt.
• Chill custard at least 6 hours, then freeze in ice cream maker.

Steps:

• Using electric mixer, beat yolks and 3/4 cup sugar in bowl until thick and pale yellow. Bring milk and cream to simmer in saucepan. Gradually beat hot milk mixture into yolks; return to saucepan. Stir in five-spice powder. Stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Strain custard into bowl; chill until cold. Process custard in ice cream maker. Spoon ice cream into container; freeze. Melt 2 tablespoons butter in skillet over medium heat. Add cherries with juices and 1/2 cup sugar. Stir until very juicy, about 3 minutes. Using slotted spoon, transfer cherries to bowl. Increase heat to medium-high; boil until juices are reduced to 3/4 cup, about 5 minutes. Whisk in 4 tablespoons butter. Return cherries and any juices to skillet; stir. Serve cherries in bowls, topping with ice cream.