- 1 pint black cherries
- 2-3 tablespoons granulated sugar
- 1 tablespoon Wagco Traditional Balsamic Vinegar
- try with Wagco Black Cherry Balsamic Vinegar
- 1 tablespoon vodka
- 2 cups heavy cream
- 1 cup half and half
- 3/4 cup granulated sugar
- 1 large sprig of fresh rosemary
- pinch of sea salt
- 4-5 egg yolks
- 1 teaspoon pure vanilla extract
Preheat your oven to 425 degrees. Hull and slice the cherries and then place them on a baking sheet lined with foil. Sprinkle with 2-3 tablespoons of sugar and balsamic vinegar and let them set for about 15 minutes. Roast in oven for 10-15 minutes.
If you like chunky ice cream, mash with potato masher. If you prefer a smoother ice cream, puree in a blender or food processor. Cool and place cherries and accumulated syrup into a container and add the vodka, then refrigerate.
While the cherries are in the refrigerator, heat cream, half and half, sugar, salt and rosemary on the stove until very hot, but not boiling. Whisk egg yolks in a separate bowl and add about a 1/2 cup of the warm cream mixture into the eggs while whisking. This will help “temper” them so they don’t scramble. Return egg mixture to the pan and cook, stirring constantly, until mixture is thick enough to coat the back of a spoon.
Remove rosemary and strain. Stir in vanilla extract. If you pureed your cherries, you can mix these now as well, otherwise, leave them separate. Refrigerate for at least four hours or overnight. It’s very important that both the custard and the cherries are very cold before putting them in the ice cream maker.
Freeze in an ice cream maker according to manufacturer’s directions, adding the cherries during the final five minutes (unless you pureed them). Enjoy immediately if you prefer a “soft serve” consistency, or freeze for an additional couple hours for more traditional ice cream consistency.
*Recipe may not look exactly like the picture, picture is just used as a reference.*