With an alcohol burner, or tabletop stove, you can assemble this simple, yet impressive dessert at the table.
Cinnamon Ice Cream
- 3 eggs
- 2/3 cup sugar
- 2 cups milk
- 2 sticks cinnamon
- 2 cups heavy cream
- 2 teaspoons vanilla extract
- 2 one-pound cans dark sweet cherries, drained, with syrup reserved
- 6 to 8 sprigs cinnamon basil (about 1/4 cup leaves), tied in a bundle
- 1 tablespoon cornstarch mixed with 1 tablespoon cold water
- 1/2 cup brandy
- 4 tablespoons kirsch
- Cinnamon basil sprigs for garnish
- In a medium saucepan, beat together the eggs and sugar. Stir in the milk and cinnamon. Cook, stirring constantly, over low heat 12 to 15 minutes, or until thickened. Let cool to room temperature. Remove the cinnamon sticks, stir in the cream and vanilla, and chill, covered, until ready to freeze in an ice-cream maker, following the manufacturer’s directions. Store the ice cream in the freezer until ready to serve.
- In a small saucepan, combine the cherry syrup and the bundle of cinnamon basil. Bring to a simmer over moderate heat. Add the cornstarch-water mixture to the simmering liquid and cook, stirring constantly, until the sauce comes to a boil and thickens slightly. Remove from the heat and let cool to room temperature. Remove the cinnamon basil, cover the sauce tightly and set aside.
- Place a decorative chafing dish over medium heat. Add the cherries and stir until heated. Carefully pour the brandy into the dish, let the brandy warm a few seconds, then ignite it with a match. Gently baste the cherries with the brandy until the flame dies. Stir in the reserved cherry sauce and kirsch and heat until just warm. Serve over the Cinnamon Ice Cream. Garnish each dish with cinnamon basil sprigs.
Ron McNeely is a Colorado-based writer and gourmet cook.
Click here for the original article, Royal Austrian Desserts.