Maraschino Ice Cream Coupes With Chocolate Sauce
Serves: 5
Madilyn Boehm
1 January 1970
Based on User reviews:
49
Spice
53
Sweetness
63
Sourness
39
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
Directions:
1
FOR ICE CREAM: Combine all ingredients in bowl
2
Freeze until firm, about 4 hours
3
Combine all ingredients in bowl
4
Freeze until firm, about 4 hours
5
FOR SAUCE: Cook cherries and liqueur in small saucepan over low heat until warm
6
Remove from heat, cover and let stand 20 minutes
7
Bring half and half to simmer in heavy medium saucepan
8
Reduce heat to low
9
Add chocolate and stir until melted and smooth
10
Remove from heat and stir in cherry mixture
11
Cool
12
Scoop 1/4 cup prepared ice cream into each of 6 wine goblets
13
Spoon 2 tablespoons chocolate sauce over
14
Freeze until firm, about 30 minutes
15
Divide remaining ice cream among goblets
16
Spoon remaining chocolate sauce over
17
Freeze until firm, about 30 minutes
18
(Can be made 1 day ahead
19
Keep frozen
20
) Cook cherries and liqueur in small saucepan over low heat until warm
21
Remove from heat, cover and let stand 20 minutes
22
Bring half and half to simmer in heavy medium saucepan
23
Reduce heat to low
24
Add chocolate and stir until melted and smooth
25
Remove from heat and stir in cherry mixture
26
Cool
27
Scoop 1/4 cup prepared ice cream into each of 6 wine goblets
28
Spoon 2 tablespoons chocolate sauce over
29
Freeze until firm, about 30 minutes
30
Divide remaining ice cream among goblets
31
Spoon remaining chocolate sauce over
32
Freeze until firm, about 30 minutes
33
(Can be made 1 day ahead
34
Keep frozen)