Ingredients
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2 cups pitted cherries
2 tablespoons balsamic glaze
1 teaspoon vanilla extract
1 cup whole milk
3/4 cup granulated sugar
1 pinch salt
4 large eggs
1 3/4 cups heavy cream
Preparation
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Preheat Oven to 160\u00b0C 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\u00b0C 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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