-
1
For the ice cream: Put the vinegar in a small nonreactive saucepan and bring to a boil over high heat.
-
2
Lower the heat to maintain a simmer and reduce to 1/4 cup, 5 to 10 minutes.
-
3
Transfer to a bowl and chill in an ice bath.
-
4
In a small saucepan, combine the milk and sugar.
-
5
Cut the vanilla bean in half lengthwise, scrape the seeds into the saucepan, then add the pod as well.
-
6
Bring to a simmer over medium heat, stirring to dissolve the sugar.
-
7
Stir in the cream, transfer to a bowl, and chill in an ice bath.
-
8
Strain to remove the vanilla pod.
-
9
Whisk in the chilled balsamic vinegar reduction.
-
10
Churn in an ice-cream maker according to the manufacturers instructions.
-
11
Transfer to a freezer container and freeze for at least 1 hour, or until the ice cream is firm enough to scoop.
-
12
For the cherry sauce: In a medium saucepan, combine the cherries, wine, vanilla bean, and sugar.
-
13
Bring to a simmer over medium heat, stirring, and cook until the alcohol evaporates and the cherries release some of their juice, about 5 minutes.
-
14
Transfer to a bowl and let cool.
-
15
Remove the vanilla bean.
-
16
In a blender, puree half of the mixture and stir it back into the bowl.
-
17
Add lemon juice to taste.
-
18
Chill.
-
19
To serve, divide the ice cream among 8 compote dishes.
-
20
Spoon cherry sauce over the ice cream and serve immediately.
