- 2 cups pitted fresh sweet cherries
- 2 tablespoons kirsch (clear cherry brandy)
- 1 quart vanilla ice cream, softened
- 4 ounces bittersweet (not unsweetened) or semisweet chocolate,coarsely chopped
- Puree cherries in processor until almost smooth but some small pieces remain. Transfer to bowl. Add kirsch and let stand at room temperature 1 hour.
- Place ice cream in large bowl. Stir in cherry mixture and chocolate. Cover and freeze until firm, about 4 hours.