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1
Preheat Oven to 160u00b0C and line a rimmed baking sheet with parchment paper.
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2
Mix the Cherries with Balsamic Glaze and Vanilla Extract.
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3
Spread the Cherries on the baking sheet so that they do not overlap and roast them at 160u00b0C for 20-25 minutes, Let it cool.
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4
Meanwhile in a medium saucepan, over medium heat, bring Sugar, Milk and Salt to a simmer.
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5
Whisk the Eggs in a small bowl and from the simmering milk add about 4 tbsp milk to temper the eggs. Mix well.
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6
Very slowly, pour the egg mixture into the simmering milk mixture, stirring constantly so that you do not scramble the eggs.
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7
Continue whisking after adding the eggs until the custard has thickened. Remove from heat.
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8
Prepare an ice-bath in a large bowl and place the heavy cream in a medium bowl over the ice-bath.
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9
Strain the custard through a sieve into the bowl with cream and discard any solids.
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10
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.
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11
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.
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12
Take the mixture out every 2 hours and churn it with an electric hand mixer. Refrigerate again.
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13
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.
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14
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.
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15
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.
