Roasted Balsamic Cherries With Vanilla Ice Cream Recipes

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.

ROASTED STONE FRUIT WITH VANILLA ICE CREAM

Steps:

• Preheat oven to 350 degrees F.
• Place the fruit in a small baking dish and drizzle with balsamic vinegar, season with a little salt and pepper and transfer to the oven. Roast for 15 to 20 minutes depending on how ripe your fruit is. Remove from the oven and divide between 4 dessert bowls, drizzle with any of the balsamic vinegar that is in the baking dish. Top each bowl with a scoop of ice cream.

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.

BALSAMIC BLUEBERRIES WITH VANILLA ICE CREAM

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.

OVEN-BAKED BALSAMIC CHERRY TOMATOES WITH ROSEMARY

Steps:

• Chop the needles from 2 of the 3 rosemary sprigs. Leave the thrid one intact.
• Combine all the ingredients in a suitable oven-proof dish (I'm sorry, I forgot to measure mine).
• Gently mix so that everything is evenly distributed.
• Bake at 200 °C/ 400°F in the preheated oven for 20-30 minutes.