Balsamic Roasted Cherry Ice Cream Without Ice Cream Maker Recipes

ROASTED BALSAMIC CHERRIES WITH VANILLA ICE CREAM

Steps:

• Preheat oven to 400 degrees. Spray a baking sheet with non-stick cooking spray. Line the baking sheet with foil, then spray the foil with non-stick cooking spray.
• Place pitted cherries in a medium bowl.
• In a small bowl, combine balsamic vinegar, 2 tablespoons brown sugar, almond extract and salt and pepper. Pour mixture over cherries and toss gently to coat.
• Pour the cherries and balsamic mixture onto the prepared pan in an even layer.
• Roast for 20-25 minutes or until cherries have softened and begun to release their juices. Return cherries, along with any juices, to a medium bowl.
• Cool slightly then taste for sweetness. If desired, add an additional tablespoon of brown sugar and mix well. Serve warm over your favorite vanilla ice cream.

NO-CHURN CHERRIES 'N' CREME ICE CREAM

Steps:

• Whisk together the condensed milk, vanilla and salt in a large bowl; set aside.
• Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about 1 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended. Fold in half of the mashed cherries. Pour into a chilled 9-by-5-by-3-inch metal loaf pan. Sprinkle the top with the remaining mashed cherries. Freeze, covered, until solid and scoopable, about 5 hours.

ROASTED CHERRY ICE CREAM

Steps:

• Preheat oven to 450°F (230°C). Mix the cherries and the sugar in a deep pan. Roast for 40 minutes, stirring occasionally. By the end, the cherries should be soft and wilted. Set them aside to cool.
• Once the cherries are cool enough to handle, separate the stones from the flesh. The stones should pop out easily when you squeeze the cherries.
• Add the cherry stones and the cream to a saucepan. Bring the cream to a simmer on the stove. Then remove from the heat, cover, and leave to cool down.
• Blend the cherry flesh in a food processor. Depending on your food processor you may then need to strain the puree through a sieve to get rid of any bits.
• Remove the cherry stones from the cream. Add 282g of the cherry puree to the cream. Then add the salt and the lemon juice. And give it another go in the food processor until well mixed and smooth.
• Transfer the mixture to a vessel with a lid and refrigerate until around 42°F (6°C).
• Add the mixture to your ice cream maker and churn it until it has the consistency of whipped cream. This usually takes between 15 and 30 minutes. Transfer to a plastic freezer box and freeze for at least an hour.
• After an hour it should just be firm enough to serve without it melting too quickly. If you leave it longer and it's too hard to scoop, leave it in the fridge for a while to soften slightly.

HOMEMADE CHERRY ICE CREAM

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.

BALSAMIC ROASTED CHERRY ICE CREAM (WITHOUT ICE CREAM MAKER)

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.