NEAPOLITAN ICE CREAM WITH CHERRY SAUCE
Provided by Rachael Ray : Food Network
Categories dessert
Time 5m
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a small saucepan, bring cherry juice, about 1 cup, to a boil over moderate high heat. Whisk in sugar and cornstarch in lemon juice to create a slurry. To juice, add slurry and let thicken 1 to 2 minutes. Add cherries and stir 1 minute longer. Remove from heat. Ladle cherries in cherry sauce on dessert plates and top with ice cream. Slivered almonds and amaretti cookies make a nice finishing touch.
BALSAMIC ROASTED CHERRY ICE CREAM (WITHOUT ICE CREAM MAKER)
With the arrival of Summers the thought of Ice Cream is always on my mind. This time wanted to do something really different. Had read about Balsamic Glaze being drizzled over fruits for enhancing the taste. So went ahead and combined the Balsamic Glaze roasted Cherries with a basic egg based Ice Cream. The Balsamic Glaze adds a unique tanginess to the sweet Cherries which when combined with the sweetness of Ice Cream gives an exotic flavour altogether. The flavours are absolutely heavenly and are so different from the usual market ice creams, that it becomes a must try for all the exotic ice cream lovers.
Provided by gigglingspoons
Categories Dessert
Time 2h
Yield 12 Scoops, 6 serving(s)
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 443.1, Fat 30.3, SaturatedFat 17.8, Cholesterol 223.2, Sodium 117.3, Carbohydrate 37.4, Fiber 1.1, Sugar 33.9, Protein 7.4
BALSAMIC VINEGAR ICE CREAM AND FRUIT
Cinnamon-infused, pear, chocolate, even plain-whatever the flavor, balsamic vinegar on ice cream is amazing! -Allison Ochoa, Hays, Kansas
Provided by Taste of Home
Categories Desserts
Time 5m
Number Of Ingredients 3
Steps:
- Drizzle balsamic vinegar over ice cream, top with mixed fruit.
Nutrition Facts : Calories 227 calories, Fat 7g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 63mg sodium, Carbohydrate 39g carbohydrate (36g sugars, Fiber 1g fiber), Protein 2g protein.
HOMEMADE CHERRY ICE CREAM
I have been experimenting making cherry ice cream 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.
Provided by Julian
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 2h45m
Yield 4
Number Of Ingredients 7
Steps:
- 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.
- Mash 1/2 the cherries with a fork or puree in a blender.
- 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.
- 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 : Calories 745.1 calories, Carbohydrate 81.3 g, Cholesterol 167.9 mg, Fat 46.6 g, Fiber 3.3 g, Protein 6.2 g, SaturatedFat 28.5 g, Sodium 71.4 mg, Sugar 74.1 g
BALSAMIC BLUEBERRIES WITH VANILLA ICE CREAM
Poaching blueberries really brings out their flavour, especially with a dash of balsamic vinegar
Provided by Sara Buenfeld
Categories Dessert, Dinner, Lunch
Time 15m
Number Of Ingredients 4
Steps:
- Tip the blueberries into a pan with the sugar, vinegar and 1 tbsp water. Heat very gently for 1-2 mins until the berries soften, but don't burst. Set aside until ready to serve. Spoon over the ice cream and eat with crisp biscuits.
Nutrition Facts : Calories 262 calories, Fat 12 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 35 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.19 milligram of sodium
SOUR-CHERRY SAUCE
Provided by Molly O'Neill
Categories brunch, dessert
Time 15m
Yield Six servings
Number Of Ingredients 6
Steps:
- Place the cherries, sugar and cinnamon in a medium-size saucepan over medium heat. Simmer, stirring occasionally, for 10 minutes. Stir in the vinegar. Place the cornstarch in a small bowl and stir in the water until smooth. Add to the sauce and cook until sauce begins to thicken, about 2 minutes longer. Strain. Serve over vanilla ice cream, poundcake or poached pears.
Nutrition Facts : @context http, Calories 138, UnsaturatedFat 0 grams, Carbohydrate 35 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 3 milligrams, Sugar 32 grams
BALSAMIC CHERRY ICE CREAM TOPPING
This is such a wonderful, elegant combination of flavors - balsamic vinegar, apple juice, sugar, with a hint of lemon and cinnamon, plus plump dark sweet cherries. It's fantastic over creamy rich vanilla ice cream!
Provided by EdsGirlAngie
Categories Sauces
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Simmer together balsamic vinegar, apple juice, water and sugar until sugar is completely dissolved.
- Add lemon zest, cinnamon and cherries; simmer on low heat until cherries are plump.
- Wonderful drizzled over real vanilla ice cream.
Nutrition Facts : Calories 140, Fat 0.1, Sodium 9.8, Carbohydrate 34.2, Fiber 0.3, Sugar 32.7, Protein 0.2
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