Best Warm Skillet Sour Cherries With Vanilla Ice Cream Recipes

NO-CHURN CHERRIES 'N' CREME ICE CREAM

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.

WARM SKILLET SOUR CHERRIES 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.
• Note: Cherries can be cooked 3 hours ahead and kept, covered, at room temperature. Bring to a boil just before serving.