Balsamic Roasted Cherry Ice Cream (Without Ice Cream Maker)

Recipe by gigglingspoons
READY IN: 2hrs
SERVES: 6
YIELD: 12 Scoops
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat Oven to 160°C and line a rimmed baking sheet with parchment paper.
  • Mix the Cherries with Balsamic Glaze and Vanilla Extract.
  • Spread the Cherries on the baking sheet so that they do not overlap and roast them at 160°C for 20-25 minutes, Let it cool.
  • Meanwhile in a medium saucepan, over medium heat, bring Sugar, Milk and Salt to a simmer.
  • Whisk the Eggs in a small bowl and from the simmering milk add about 4 tbsp milk to temper the eggs. Mix well.
  • Very slowly, pour the egg mixture into the simmering milk mixture, stirring constantly so that you do not scramble the eggs.
  • Continue whisking after adding the eggs until the custard has thickened. Remove from heat.
  • Prepare an ice-bath in a large bowl and place the heavy cream in a medium bowl over the ice-bath.
  • Strain the custard through a sieve into the bowl with cream and discard any solids.
  • Fold in gently half of the Balsamic roasted Cherries and pour this mixture in an air tight container. Keep aside the other half of the roasted cherries.
  • Now press a cling film onto the surface of the ice cream making sure there are no air spaces between the ice cream and the film. Cover with a lid and refrigerate.
  • Take the mixture out every 2 hours and churn it with an electric hand mixer. Refrigerate again.
  • Repeat the above step for 3-4 times or until there are no water crystals left in the ice cream. Remember to refrigerate everytime with the cling film.
  • Add in the rest of the roasted cherries when you churn it for the last time. Press cling film on to the surface and refrigerate for 3-4 hours.
  • Note : If you are using an Ice Cream maker skip steps 11-14. Follow the instructions on your Ice Cream maker and add the rest of the roasted cherries when 2 mins are left for the churning to complete.
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