Vanilla ice cream with hot cherries

Ingredients for 6 servings:

• 2 jars of morello cherries
• 1 point ice cream (bourbon vanilla ice cream), possibly homemade
• 3 sheets of gelatin
• Water for soaking
• ½ liter dry red wine
• 5 cloves
• 3 star anise
• 1 stalk(s) cinnamon, ground
• 1 vanilla pod(s)
• 1 lemon(s), untreated
• 1 cup whipped cream
• 1 pinch of powdered sugar (to taste)
• 2 tbsp pistachios, chopped, unroasted

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

goes well with homemade waffles or a Bergisch coffee table

Place the spices in a tea strainer. Drain the cherries, then add the juice, red wine, and tea strainer to a saucepan. Add the vanilla bean pulp, the pod itself, and the sliced ​​lemon (including the peel; remove the seeds first). Bring to a boil once, then simmer gently. Stir in a little powdered sugar, if desired, with a whisk. Then add the gelatin, which has been soaked in cold water and squeezed out. Stir over low heat until the gelatin is dissolved. Remove the vanilla bean, lemon slices, and tea strainer with the spices. Add most of the drained cherries, setting some aside for decoration. Place 1-2 scoops of ice cream in the center of a dessert plate, top each with a few (cold) cherries. Remove the hot cherries from the pan with a slotted spoon and arrange in a wreath. Sprinkle sparingly with finely chopped chocolate shavings. Top each with a dollop of whipped cream. Drizzle a few tablespoons of the thickened cooking liquid over the cream, then top with some finely chopped pistachios. Serve immediately.