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2 cups fresh vanilla juice
2 cups sugar
4 cups water
3 cups fresh (or from a can or jar, drained) Bing cherries
In a medium sauce pot, bring sugar and water to a simmer.
Allow time to cool and add vanilla juice. Refrigerate until cool.
When chilled, combine 4 cups of the syrup with 2 cups vanilla ice cream. Puree in blender until smooth. Strain and pour the liquid into a baking dish and freeze until set but not too hard.
To serve, scrape the ice and serve in dessert dishes. Garnish with Bing cherries.
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∙ 13y ago
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