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
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 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
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