Cherries Jubilee with Amaretto Ice Cream

In a mixer, beat the whipping cream with a whip attachment until it reaches soft peaks. Add the sweetened condensed milk and beat until stiff peaks. Add the amaretto and almond extract and mix just until combined.
Transfer the mixture to a freezer-safe container. Freeze overnight until firm.

In a stainless skillet, melt the butter over medium high heat. Add the cherries and their juices along with the sugar and lemon juice. Bring to a simmer and cook for 3 to 5 minutes until the cherries are softened.
To flambé the cherries, have a lighter or matches nearby. Pour the kirsch over the cherries and use a lighter to ignite the alcohol. Gently swirl the cherries in the pan and allow the flames to burn out on their own.
In a small cup combine the cornstarch and water. Add the cornstarch slurry to the cherries and cook until slightly thickened.
Scoop portions of the amaretto ice cream into serving bowls. Top with the warm cherries and serve immediately. Enjoy!