Cherries Jubilee was originally created for Queen Victoria’s Jubilee. This version is served with a delicious homemade vanilla ice cream and is flavoured with cherry brandy.
For the ice cream, spilt the Vanilla Pod in half lengthways and scoop out the seeds, place a heavy based pan over a low to medium heat. Add the cream, milk Vanilla seeds and Pod and half the sugar, gently heat until just before boiling point, then remove from the heat.
Meanwhile, beat the remaining sugar with the egg yolks in a large bowl for 2 minutes with an electric whisk.
Slowly pour the heated cream mixture over the eggs a little at a time, stirring constantly so not to scramble the eggs.
Pour the custard back into the pan and continue to heat (without bringing to the boil) for a further 5 minutes, stirring constantly until slightly thickened.
Pour back into the bowl and set aside to cool. Once at room temperature either place in an ice cream maker or cover and place in the freezer (If placing in the freezer the mixture will need stirring after an hour every 45 minutes until thick to prevent ice crystals forming).
For the Cherries combine the cornflour with a splash of the water to form a paste, add the rest of the water, orange juice as well as the brandy. Heat in a pan over a medium high heat for 2 minutes, until thickened then add the cherries and Cinnamon. Continue to cook in for 5-10 minutes until cherries are softened.
To serve - fill the bottom of a glass with the ice cream, then pour over the cherries and serve garnished with the orange zest.