Ingredients

The following ingredients have 4 Servings
  • 4 scoops vanilla ice cream
  • 4 tbsp tangerine zest (from 2 tangerines)
  • 1/2 cup tangerine juice (from same 2 tangerines)
  • 4 tbsp unsalted butter (1/2 stick)
  • 1/2 cup granulated sugar
  • 1/4 tsp kosher salt
  • 1 tbsp cornstarch
  • 1 lb fresh Bing cherries (pitted)
  • 1/3 cup bourbon or American whiskey

Instruction

  • Scoop the ice cream into individual bowls or one large serving bowl and freeze until ready to serve.
  • Zest and juice the tangerines; set the zest aside and pour the juice into a large saucepan. Add the butter and place the pot over medium heat. When the butter is melted, add the sugar, salt, and cornstarch and whisk until smooth.
  • Add the cherries and stir to combine. Bring the mixture to a simmer, then cook 2 to 3 minutes, until the cherries have softened slightly and the sauce is thickened.
  • If cooking indoors, check for anything that could catch fire overhead or off to the sides of the stove. If cooking outdoors, make sure you have a place to put the hot pan.
  • Pour the whisky over the cherries and carefully ignite it with a long nosed lighter or long match. Let the flame die out naturally.
  • Immediately pour the cherries and sauce into the bowls over the ice cream. Finish with the tangerine zest.