I have been experimenting making cherry ice cream with sweet summer cherries and my secret ingredient is balsamic vinegar — give it a try! I like my ice cream on the creamy side, so I prefer eating it fresh out of the ice cream maker.
Ingredients
- 1.25 pounds fresh cherries , pitted and quartered
- 1 cup white sugar , divided
- 3 tablespoons lemon juice
- 1 tablespoon balsamic vinegar
- 1 cup milk
- 2 cups heavy cream
- 1 teaspoon vanilla extract
Instructions
-
1
Combine cherries, 1/2 cup sugar, lemon juice, and balsamic vinegar in a bowl and mix well. Set aside for 2 hours. Drain, reserving juice.
-
2
Mash 1/2 the cherries with a fork or puree in a blender.
-
3
Combine milk and remaining 1/2 cup sugar in a bowl and beat with an electric mixer until sugar has dissolved, 1 to 2 minutes. Add reserved cherry juice, cream, pureed cherries, vanilla extract; mix to combine.
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4
Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Add remaining quartered cherries and freeze for an additional 5 minutes. Ice cream should be nice and creamy. If you prefer it harder, transfer to an airtight container and freeze until firm, about 4 hours. Remove from freezer 10 minutes before serving.
Nutrition Facts
Per serving
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