When it’s one of our close friend’s birthday I let them choose any dessert they want and I’ll make it. This year, one of our friends, Statton, requested that his dessert be something with bourbon and something I’ve never made before. I also know that Statton likes cold desserts, cherries and chocolate. So for his birthday I dreamed up a Sundae Bar with this ice cream, homemade whipped cream, homemade fudge sauce, a homemade cherry bourbon sauce, nuts and sprinkles. The adults and kids all had a great time assembling and eating their own sundaes.
-1/2 cup plus 2 tablespoons sugar, divided use
-2 tablespoons cornstarch
-1/8 teaspoon salt
-1 cup 2% reduced-fat milk
-2 cups half-and-half
-1 egg yolk
-1 teaspoon vanilla extract
-1/2 teaspoon almond extract
-1 1/2 cups frozen cherries
-3 tablespoons bourbon
Whisk together 1/2 cup sugar, with the cornstarch and the salt in a large heavy saucepan. Gradually whisk in milk and half-and-half. Cook over medium heat, stirring constantly, 8 to 10 minutes or until mixture thickens slightly. Remove from heat.
Whisk egg yolk until slightly thickened. Gradually whisk about 1 cup hot cream mixture into yolk. Add yolk mixture to remaining cream mixture, whisking constantly. Whisk in vanilla and almond extracts.
Pour mixture through a fine wire-mesh strainer into a bowl, discarding solids. Cool 1 hour, stirring occasionally. Place plastic wrap directly on cream mixture; refrigerate for 8 to 24 hours.
Place cherries, 2 tablespoons sugar, and bourbon in a small pot over medium heat. Cook until sugar has melted and cherries have thawed, about 10 minutes. Cool for 10 minutes, then refrigerate until ready to make ice cream.
When ready to freeze ice cream, pour cream mixture into freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer’s instructions. Stir in cherries, draining off and disposing of any juice, halfway through freezing. Let stand at room temperature 5 to 10 minutes before serving, or store in the freezer for up to a month.
