I had made this pretty darned kickin’ cheesecake ice cream, and, yeh, it was good and all, but it needed a little sumpin’.
Like mebbe cherries.
Like mebbe brandied cherries.
Good thing I took advantage of those sales last summer and pitted and stashed a ton of cherries in the freezer. I went to da Google for guidance, grabbed a bag o’ cherries, and here is the result…
Reduce the heat simmer, still stirring, for about ten minutes, until the mixture is slightly thickened.
Stir in the cherries and the brandy, heat through, then remove from the heat and allow to cool.
If you’ve made a lot, you can transfer the cherries to prepared jars with a slotted spoon, then pour cooking liquid over to cover and process for 10 minutes in a boiling water bath and stash in the pantry…
or, you can just set them aside to spoon over your next bowl of ice cream.
Either way, these cherries are winners.