You could, of course, serve this heavenly ice cream without the flambéed cherries. I’ve suggested freezing it in two tubs (rather than a 1 litre/1¾ pint one) so you can keep a tub stashed in the freezer for emergencies and pull one out to serve with this cherry topping, which is plenty for four.
For the ice cream
- 175g/6oz condensed milk
- 250ml/9fl oz double cream
- 1½ tbsp lemon juice
- 1½ tbsp lime juice
- 3 tbsp advocaat
For the cherries jubilee
- 400g/14oz frozen cherries
- 50g/1¾oz caster sugar
- 3 tbsp lemon juice
- 4 tbsp kirsch, cherry brandy, brandy or rum
To make the ice cream, stir the condensed milk into the cream and whisk until soft peaks form, then carry on whisking as you add the lemon and lime juice and the advocaat. Spoon into 2 x 500ml/18fl oz tubs and freeze for 6 hours or overnight. Remember to take it out of the freezer 10–20 minutes before serving.
To make the cherries jubilee, put the frozen cherries, sugar and lemon juice in a wide, heavy-based saucepan, put the lid on and cook for 3 minutes over medium–low heat, then remove the lid and carry on cooking gently until the cherries are hot, and have exuded a pool of deep red juice.
Now for a spot of flambéing. Turn off the heat under the pan, measure out the kirsch or your chosen liqueur and then put the bottle safely away from the hob. Throw the liqueur into the pan and quickly, using a long match and standing at arm’s length, set fire to the surface where you’ve just added the alcohol, and swirl the pan. It will flame only briefly, but when the last of the fire has flickered out, pour the cherries and their juices into a heatproof bowl, and let people spoon this over ice cream.