Neapolitan Ice Cream with Cherry Sauce (Rachael Ray) |
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Prep Time: 2 Minutes Cook Time: 3 Minutes |
Ready In: 5 Minutes Servings: 4 |
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Ingredients:
1 (15-ounce) can black pitted cherries, drained, juice reserved |
1 tablespoon each sugar and cornstarch |
1 tablespoon lemon juice |
neapolitan ice cream |
slivered almonds, optional |
italian amaretti cookies, 2 per person, optional |
Directions:
1. In a small saucepan, bring cherry juice, about 1 cup, to a boil over moderate high heat. Whisk in sugar and cornstarch in lemon juice to create a slurry. To juice, add slurry and let thicken 1 to 2 minutes. Add cherries and stir 1 minute longer. Remove from heat. Ladle cherries in cherry sauce on dessert plates and top with ice cream. Slivered almonds and amaretti cookies make a nice finishing touch
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