RECIPE : CREME ANGLAISE ICE CREAM WITH CHERRIES JUBILEE

This is like tasting ice cream for the first time. Mado's recipe for Creme Anglaise is unbelievably lush and rich and worth the effort. It defines summer, along with fresh cherries (and cognac).

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CREME ANGLAISE ICE CREAM from Madeline Delosh, Mado Patisseri 2 cups milk 2 cups cream 7½ oz. sugar (just less than one cup) 10 egg yolks 1 vanilla bean Put the milk, cream, half of the sugar and the vanilla bean split in half and scraped into a saucepan. Bring to a boil. Meanwhile in a bowl, whisk the egg yolks and remaining sugar.

When the milk/cream mixture has come to a boil, temper about a third the amount into the yolk/sugar mixture, whisking constantly. Scrape this mixture back into the saucepan and cook slowly over low heat, stirring the whole time.

Cook until the Creme Anglaise thickens and coats the back of the spoon. DO NOT let it boil.

Strain the mixture into a bowl set over an ice bath and let cool. Make sure it's chilled thoroughly before making ice cream.

Pour mixture into an ice cream machine and freeze according to manufacturer's instructions.

CHERRIES JUBILEE

1 pound fresh dark cherries, washed and pitted

½ cup sugar

⅓ cup cognac

½ lemon

 3 strips lemon peel

1 tablespoons butter

Put the pitted cherries, sugar, lemon peel, and juice from half a lemon into a skillet. Stir to combine. Cover and cook over low heat until the sugar dissolves, about 3 minutes. Uncover and cook over medium-high heat until cherries give up liquid, about 3 minutes.

Take skillet off heat and add cognac. Using a long match, light the skillet and swirl pan until flame subsides. Swirl in butter. Discard lemon peel.

Spoon cherries over Creme Anglaise ice cream and serve immediately.