Homemade ice cream is a summertime indulgence that I'm happy to indulge in any time of the year. Whether you crank it by hand or let a motor do the work the result is a creamy, cool delight. We are fortunate enough to live in an area where pastured fresh raw dairy and farm fresh eggs are readily available locally. This recipe calls for just those ingredients. The eggs in this recipe are used raw, so I would not recommend using anything but the freshest available, not from the grocery store. The balsamic vinegar I used in this recipe was from Fiore, a dark chocolate balsamic vinegar, but any good quality balsamic vinegar will work well.
3 cups raw unpasteurized heavy cream
3 egg yolks from a local pastured source
1/3 - 1/2 cup raw honey, depending on your taste
1 Tablespoon arrowroot powder
2 Tablespoons finely minced crystallized ginger
the contents of 1 vanilla bean
3 cups of dark sweet cherries
2 Tablespoons brown sugar
2 Tablespoons dark balsamic vinegar
1. Mix heavy cream, egg yolks, honey and arrowroot together in a large bowl, whisk together until completely incorporated. Scrape the seeds out from the vanilla bean and add with the crystallized ginger to the cream mixture, mix well. Cover and refrigerate for several hours.
2. Preheat the oven to 400°. Wash stem and pit the cherries, add to a bowl with the brown sugar and balsamic vinegar. Toss together to mix. Pour cherries in a baking dish in a single layer and bake for 10 - 14 minutes, glaze will bubble but don't allow it to get dark. Remove from oven and cool. Place cooled cherries in a bowl and refrigerate until cold.
3. I used a motorized ice cream maker for this recipe. Be sure your ice cream maker bowl has been frozen at least 24 hours in your freezer before using. Follow manufacturers instructions and process as stated. When your ice cream starts to thicken as shown...
... drain the cherries, (saving the liquid to pour over your ice cream, yum) and continue to churn until done. Enjoy!
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What Kate Baked