|Vanilla ice cream||7 1⁄2 Quart|
|Currant jelly||12 Ounce|
|Pitted bing cherries||2 Can (20 oz)|
|Brandy||1⁄2 Cup (8 tbs)|
Shape ice cream into balls; wrap.
Place in freezer for at least 2 hours.
Place in bowl just before serving.
Melt jelly in chafing dish over direct heat, stirring gently; add cherries.
Heat slowly, stirring constantly, until simmering; pour brandy into center of cherries.
Do not stir.
Heat until warmed; light with match.
Spoon flaming cherries over ice cream.
One-half cup lemon extract and 10 sugar cubes may be substituted for brandy.
Pour extract into cup; soak sugar cubes.
Place cubes on cherries in chafing dish; light with match.