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Photo of Balsamic Roasted Cherry Ice Cream by Priyanka Mukherjee at BetterButter

Balsamic Roasted Cherry Ice Cream

Priyanka Mukherjee
30 minutes
Prep Time
10 minutes
Cook Time
5 People
Read Instructions Save For Later

ABOUT Balsamic Roasted Cherry Ice Cream RECIPE

Love is in the air. And what better way to celebrate it than with my love's favourite stuff 'Ice Cream'. This time I wanted to do something really different. I 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.

Recipe Tags

  • Valentine's Day
  • Medium
  • American
  • Dessert

Ingredients Serving: 5

  1. Pitted Cherries 2 Cups (I used canned cherries)
  2. Balsamic Glaze 2 tbsp
  3. Vanilla Extract 1 tsp
  4. Whole Milk 1 Cup
  5. Granulated sugar 3/4 Cups
  6. salt a pinch
  7. eggs 4 large
  8. Heavy cream 1 and 3/4 Cup


  1. Preheat the oven to 160 degrees Celsius and line a rimmed baking sheet with parchment paper.
  2. Mix the cherries with balsamic glaze and vanilla extract.
  3. Spread the cherries on the baking sheet so that they do not overlap and roast them at 160 degree celsius for 20-25 minutes. Then let it cool.
  4. Meanwhile in a medium saucepan, over medium heat, bring the sugar, milk and salt to a simmer.
  5. Whisk the eggs in a small bowl and add a little amount of the simmering milk to temper the eggs. Mix it well.
  6. Very slowly, pour the egg mixture into the simmering milk mixture, stirring constantly so that you do not scramble the eggs. Continue whisking after addition of eggs until the custard has thickened. Remove it from the heat.
  7. 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 cream bowl. Discard any solids.
  8. Fold in gently half of the balsamic roasted cherries and keep aside half of the roasted cherries. Pour in this mixture into an airtight container.
  9. Now press the cling film onto the surface of the ice cream making sure there is no air space in between the ice cream and the film. Close the lid and refrigerate.
  10. Take the mixture out every 2 hours and churn it with an electric hand mixer. Refrigerate it again. Follow this step for 3-4 times or until there are no water crystals left in the ice cream. Remember to refrigerate each time with the cling film.
  11. Add in the rest of the roasted cherries when you churn it for the last time. Press the cling film on to the surface and refrigerate it overnight.
  12. Scoop, garnish as desired and serve.

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