Have you discovered Yummly already?
I’m just now diving in. But with 15 million monthly, unique users, it’s become the fastest growing food site in the world. It’s an amazing and very user friendly site that allows you to save all of your favorite recipes from all of your favorite food websites and blogs, search your favorite foods in a variety of ways, and even create a grocery list! And your ‘Yums’ and taste preferences will generate recommendations for recipes you are sure to love.
Check out A Salad For All Seasons on Yummly and save this and all of your favorite recipes today simply by clicking on the ‘Yum Share’ icon on the share bar at the end of this post, or by installing the ‘Yum’ bookmarklet from the website. I would surely appreciate it!
And speaking of yummly . . . . . I have ice cream for you! And boozy cherries!
This is a very simple dessert with SO MUCH amazing flavor. Rich sweetened cream ice cream is topped with sweet, roasted cherries drenched in chocolate liqueur!
You know, I used to write a dessert and baking blog called From My Sweet Heart. And I thought I made some pretty decent stuff. I really loved baking cakes the most and got pretty fancy with a few of them. But I also put this Sweet Cream Ice Cream on the blog. And with everything I had to offer, this recipe became the most popular. And even now, when I look at my stats each day, I still get dozens of searches a day for this recipe! So I felt compelled to offer it here again.
Anytime I post a recipe for ice cream, I feel the need to post a picture of it in my ice cream maker. Crazy, huh? But I guess I just want to prove to everyone that I actually did make it. Oddly, a photo similar to the one below, is the one that got shared the most on Pinterest! Who can resist that stage, just after your ice cream is done churning, when it has the perfect consistency of soft serve? Not me!
Keeping it seasonal, I decided to incorporate some beautiful cherries.
I like to serve the cherries whole, so I roast them whole. Pits and all. After the roasting, the pits are super easy to remove; they just pop out! I add a sprinkle of brown sugar. But you don’t have to. If you roast the cherries plain, they will still be sweet enough for this dessert. But you can also use them:
- to top your salads, of course! (take a look at this Roasted Cherry, Chicken & Gnocchi Salad with Parmesan Vinaigrette)
- as a topping for some toasted bread schmeared with ricotta cheese!
- on your oatmeal! ( yes…I eat oatmeal all year round!)
- as a sauce drizzled over pork, chicken or fish. (If you keep it savory, add a drizzle of olive oil when roasting.)
- served with slices of grilled pound cake!
When the cherries are done roasting, drizzle them with a liqueur of your liking. I used a chocolate liqueur. But you could use a cherry liqueur, amaretto or even brandy.
Get yourself a big scoop of the luscious sweet cream ice cream.
And top it with a generous helping of these beautiful sloppy cherries (named for their texture after roasting as well as their alcohol content!).
And get ready to enjoy some of the best flavors that summer has to offer!
There is nothing more freeing than being confined to what you know is true.
- For the Ice Cream:
- 3 cups of heavy cream
- ¾ cup of granulated sugar
- 1 teaspoon of pure vanilla extract
- pinch of salt
- For the Sloppy Cherries
- 3 cups of cherries, whole, but stems removed
- 1 Tablespoon of brown sugar
- 1-2 Tablespoons of Godiva Chocolate Liqueur
- To make the ice cream, place 1 cup of cream, the sugar and salt in a small saucepan over medium heat.
- Stir just until the sugar has dissolved.
- Pour the cream/sugar mix into a storage bowl.
- Add the remaining cream and vanilla extract.
- Whisk to combine.
- Place in the refrigerator to chill for several hours.
- Churn in your ice cream maker for 10 minutes, or until the ice cream takes on the appearance of soft serve ice cream. DO NOT OVERCHURN OR YOUR ICE CREAM WILL BECOME LIKE BUTTER!
- Place in a covered container and freeze until ready to use.
- To Make The Cherries:
- Preheat your oven to 400 F degrees.
- Place the cherries in a baking pan.
- Sprinkle with the brown sugar.
- Roast for 40-45 minutes, until the cherries release their juices.
- Cool until comfortable to handle.
- Simply pick up a cherry, give it a gentle squeeze and remove the pits.
- Place the cherries in a bowl.
- Toss a Tablespoon or 2 of liqueur over the cherries and mix gently.
- Serve warm or chilled.
Please support your local farmers!