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Degustabox

Balsamic Roasted Cherry Chocolate Chunk Ice Cream

Author Domestic Gothess

Ingredients

  • 350 g (12.5 oz) cherries pitted weight, fresh or frozen
  • 1 tbsp balsamic vinegar
  • 350 ml (1 + 1/2 cups) full fat milk
  • 150 g (3/4 cup) caster sugar
  • 6 large egg yolks
  • 350 ml (1 + 1/2 cups) double (heavy) cream
  • 1 tsp vanilla extract
  • 1 tsp balsamic vinegar or more to taste
  • 125 g (4.5 oz) dark chocolate chopped into chunks

Instructions

  1. Preheat the oven to 200C/400F/gas mark 6. Spread the cherries out in a roasting tin and drizzle over the tablespoon of balsamic vinegar. Roast for 30-50 minutes, stirring occasionally, until the cherries are soft and the juices syrupy.
  2. Remove the cherries from the oven, allow to cool for a couple of minutes then tip the cherries and their juices into a blender. Blitz until pureed, add the milk and blend again until smooth. Tip into a saucepan and add the sugar.
  3. Heat the cherry milk mixture until almost boiling, stirring until the sugar has dissolved. Meanwhile, whisk together the egg yolks in a large, heatproof bowl. Gradually pour the hot cherry mixture into the egg yolks, whisking constantly, then pour the mixture back into the pan.
  4. Place the pan over a medium-low heat and stir constantly until the mixture has thickened a little, it is already fairly thick so it wont get much thicker; do not let it boil.
  5. Pour the cream and vanilla extract into a large bowl and set a fine mesh sieve over the top. Pour the cherry custard through the sieve into the cream then whisk until smooth, stir in the balsamic vinegar. Cover and chill until completely cold, overnight is best.
  6. Churn the custard in an ice cream machine according to the manufacturers directions. About a minute before it has finished churning add the chocolate chunks then transfer to a freezer-proof container and freeze for a couple of hours until firm before serving.