Grilled Cornbread with Cherries & Van Leeuwan Buttermilk Berry Cornbread Ice Cream
SERVES: 4
PREP TIME: 5 minutes
TOTAL TIME: 10 minutes
COURSE: Dessert
Grilling our handcrafted cornbread enhances its sweetness. It also serves as the perfect base for an indulgent topping of rich buttermilk ice cream and a lovely combination of ripe cherries, honey, vanilla, and lemon.
Ingredients
- 1 Citarella cornbread
- 2 Tbsp Olive oil, divided
- 2 cups fresh cherries
- 1 tsp vanilla extract
- 1 Tbsp honey
- 1 tsp lemon zest
- 2 tsp lemon juice
- 1 pint Van Leeuwan Buttermilk Berry Cornbread Ice Cream
- Flaky salt, to taste
Instructions
- Preheat grill or grill pan to medium-high heat.
- Slice cornbread into 1-inch slices. Using 1 tablespoon of the olive oil, brush both sides.
- Grill corn bread for 1-2 minute per side then place on serving platter.
- Meanwhile, pit the cherries and place into a bowl with any cherry juice that accumulates on your cutting board.
- Add remaining olive oil, vanilla, honey, lemon zest, and lemon juice. Stir to combine and add a pinch of flaky salt to taste.
- Scoop ice cream on top of grilled cornbread then spoon cherry mixture on top. Dig in and enjoy!
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