For our thirteenth birthday, my parents surprised my twin brother,
Cook the cream, milk, the
While the cream is in the refrigerator, prepare the butter crunch: Spray a
Churn the vanilla ice cream base in an ice cream machine according to the manufacturer’s instructions. Fold the ice cream into the butter crunch. Freeze until scoopable, about 4 hours, depending on your freezer.
Stem and pit the cherries. In a large sauté pan, stir together the cherries, orange juice, kirsch, sugar, and salt. Cook over medium-high heat for about 3 minutes until the liquid is hot. Flambé the liquid by carefully touching a lighted long match to the liquid. The alcohol will catch on fire, burn for a minute, and then go out. (If you need to extinguish the flame, place a lid on top of the pan.) Add the butter and continue to cook for about 2 minutes, gently shaking the pan until the butter has melted.
The cherries can be pitted several hours in advance. They should be cooked just before serving.
Scoop some ice cream into each of 6 bowls. Spoon some cherries and sauce over the ice cream. Serve immediately.
© 2006 Emily Luchetti. All rights reserved.