Indulge in Homemade Balsamic Roasted Cherry Chocolate Chunk Ice Cream: A Gourmet Delight
It feels like a significant while since my last culinary share, and I had initially aimed to bring this delightful recipe to you last week. However, as often happens, life’s vibrant tapestry, including cherished family time and unexpected commitments, enthusiastically intervened. Balancing daily life with a passion for creating and sharing recipes can certainly be a challenge, especially when there’s so much happening! It’s taken a little longer than planned, but I’m thrilled to finally unveil this truly special treat.
The anticipation of upcoming adventures, like a heavy metal festival, adds to the whirlwind, but my mind keeps returning to the joy of making and tasting this ice cream. While I’m preparing for a weekend of music and hopefully some sunshine (though black wellies are packed, just in case!), my thoughts are firmly rooted in the simple pleasure of crafting delicious homemade desserts. Despite the hustle and bustle, the satisfaction of a successful recipe is always worth the effort. Now, let’s dive into the star of today’s post!
The Magic Behind Balsamic Roasted Cherry Chocolate Chunk Ice Cream
This exquisite Balsamic Roasted Cherry Chocolate Chunk Ice Cream is a testament to the power of simple ingredients elevated through thoughtful preparation. Born from a surplus of frozen cherries left after concocting some delightful Black Forest Meringue Nests, these crimson jewels were practically begging for a starring role in a new dessert. And who could possibly say no to the allure of homemade ice cream?
Why Roasting Fruit is Key to Exceptional Ice Cream
When it comes to crafting fruit-flavored ice cream, I have a steadfast rule: always roast the fruit. This seemingly small step makes an enormous difference. Roasting fresh or frozen cherries intensifies their natural sweetness and deepens their complex flavors, bringing out notes you wouldn’t experience from raw fruit alone. Beyond flavor enhancement, roasting also helps to reduce the fruit’s water content. This is crucial because excess moisture can lead to an “icy” texture in your homemade ice cream, rather than the smooth, creamy consistency we all desire. By driving off some of that liquid, you’re left with a more concentrated, flavorful puree that contributes to a lusciously smooth final product, free from undesirable ice crystals.
The Secret Ingredient: Balsamic Vinegar
To further elevate the cherry flavor, I introduced a dash of balsamic vinegar during the roasting process. Now, before you imagine a sour, vinegary ice cream, let me assure you: that’s not what happens. The balsamic vinegar doesn’t impart a distinct “vinegary” taste. Instead, it works as a flavor enhancer, much like a pinch of salt can bring out the sweetness in a dish. The acidity in the balsamic vinegar interacts with the natural sugars in the cherries, deepening their rich fruitiness and adding a subtle, sophisticated complexity that will have you guessing what that extra special touch is. It transforms the cherry flavor from simply sweet to wonderfully profound and nuanced.
You have the flexibility to use either frozen or fresh cherries for this recipe. I often opt for frozen cherries not only because they are significantly more economical but also because they eliminate the tedious task of pitting – a definite time-saver! If you choose fresh cherries, remember that their roasting time will be slightly shorter than frozen ones. Also, the weight specified in the recipe refers to the pitted weight. So, if you’re buying fresh cherries, make sure to purchase a little extra to account for the weight of the pits that will be removed.
The Irresistible Allure of Chocolate Chunks
No cherry ice cream, in my humble opinion, is complete without its perfect companion: chocolate. I simply couldn’t resist incorporating a generous amount of dark chocolate chunks into this recipe. The delightful contrast between the sweet-tart cherries and the rich, slightly bitter chocolate creates a harmonious symphony of flavors and textures in every scoop. Each bite offers a satisfying burst of creamy ice cream followed by a delightful crunch and melt of quality chocolate.
For those who prefer a different chocolate experience, you could also melt the dark chocolate and drizzle it into the ice cream during the final minute of churning. This technique would create a beautiful stracciatella effect, forming delicate shards of chocolate throughout the creamy base, adding a different kind of textural pleasure. Whichever method you choose, the combination of cherry and chocolate is a timeless classic that truly shines in this homemade ice cream.
A Symphony of Flavor and Texture
The final result is nothing short of spectacular. This ice cream boasts a beautifully smooth, undeniably creamy texture that melts exquisitely on your tongue. The flavor profile is complex, yet utterly delicious and genuinely addictive. You’ll find yourself reaching for ‘just one more scoop’ repeatedly. One of the most striking aspects is its gorgeous, deep pink hue – a completely natural color derived solely from the roasted cherries, with not a single drop of food coloring needed. It’s a feast for both the eyes and the palate, delivering a gourmet experience that belies its straightforward preparation.
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Balsamic Roasted Cherry Chocolate Chunk Ice Cream
Ingredients
- 350 g (12.5 oz) cherries pitted weight, fresh or frozen
- 1 tbsp balsamic vinegar
- 350 ml (1 + ½ cups) full fat milk
- 150 g (¾ cup) caster sugar
- 6 large egg yolks
- 350 ml (1 + ½ cups) double (heavy) cream
- 1 tsp vanilla extract
- 1 tsp balsamic vinegar or more to taste
- 125 g (4.5 oz) dark chocolate chopped into chunks
Instructions
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Preheat the oven to 200C/400F/gas mark 6. Spread the cherries out in a roasting tin and drizzle over the tablespoon of balsamic vinegar. Roast for 30-50 minutes, stirring occasionally, until the cherries are soft and the juices syrupy.
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Remove the cherries from the oven, allow to cool for a couple of minutes then tip the cherries and their juices into a blender. Blitz until pureed, add the milk and blend again until smooth. Tip into a saucepan and add the sugar.
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Heat the cherry milk mixture until almost boiling, stirring until the sugar has dissolved. Meanwhile, whisk together the egg yolks in a large, heatproof bowl. Gradually pour the hot cherry mixture into the egg yolks, whisking constantly, then pour the mixture back into the pan.
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Place the pan over a medium-low heat and stir constantly until the mixture has thickened a little, it is already fairly thick so it wont get much thicker; do not let it boil.
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Pour the cream and vanilla extract into a large bowl and set a fine mesh sieve over the top. Pour the cherry custard through the sieve into the cream then whisk until smooth, stir in the balsamic vinegar. Cover and chill until completely cold, overnight is best.
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Churn the custard in an ice cream machine according to the manufacturers directions. About a minute before it has finished churning add the chocolate chunks then transfer to a freezer-proof container and freeze for a couple of hours until firm before serving.
Tips for Perfect Homemade Ice Cream
Creating exceptional homemade ice cream is incredibly rewarding, and a few simple tips can ensure your Balsamic Roasted Cherry Chocolate Chunk Ice Cream turns out perfectly every time:
- Chill Thoroughly: The most crucial step for smooth ice cream is ensuring your custard base is completely chilled before churning. Overnight refrigeration is highly recommended. A colder base churns more efficiently, resulting in smaller ice crystals and a smoother, creamier texture.
- Quality Ingredients: Since this recipe has relatively few ingredients, the quality of each really shines through. Use good quality full-fat milk and heavy cream for richness, fresh (or quality frozen) cherries, and a balsamic vinegar you enjoy the taste of. High-quality dark chocolate will also make a noticeable difference in the flavor of the chunks.
- Don’t Overcook the Custard: When thickening the custard, stir constantly over medium-low heat and remove it from the heat as soon as it thickens enough to coat the back of a spoon. Overcooking can lead to scrambled eggs! Remember, it won’t become as thick as pudding; a slight thickening is all you’re aiming for.
- Sieve for Smoothness: Passing the custard through a fine-mesh sieve is essential. This step removes any tiny bits of cooked egg yolk or fruit pulp, ensuring your ice cream has that luxuriously smooth, melt-in-your-mouth texture.
- Ice Cream Machine Care: Always follow your ice cream machine’s manufacturer’s instructions, especially regarding pre-chilling the bowl if it’s a freezer-bowl type. An adequately cold bowl is vital for proper churning.
- Storage: Store your homemade ice cream in an airtight, freezer-safe container. Press a piece of parchment paper or plastic wrap directly onto the surface of the ice cream before sealing the container. This helps prevent ice crystals from forming on top, keeping it fresh and delicious for longer.
Serving Suggestions & Variations
This Balsamic Roasted Cherry Chocolate Chunk Ice Cream is magnificent on its own, but its rich and complex flavor profile makes it a versatile dessert component:
- Classic Scoop: Enjoy it simply scooped into a chilled bowl or a crisp waffle cone. The flavors are robust enough to stand alone.
- Gourmet Sundae: Create an indulgent sundae by topping it with a drizzle of warm chocolate fudge, a sprinkle of toasted almonds, and an extra fresh cherry for garnish.
- Alongside Baked Goods: Serve a scoop next to a warm brownie, a slice of rich chocolate cake, or a rustic cherry tart. The combination is heavenly.
- Affogato Twist: For an adult treat, place a scoop in a glass and pour a shot of hot espresso over it. The melting ice cream and bitter coffee create a beautiful contrast.
- Berry Blast: While cherries are stellar, consider experimenting with other roasted fruits. Roasted strawberries or raspberries with a hint of balsamic would also be delicious.
- Nutty Crunch: Fold in some toasted chopped pistachios or walnuts along with the chocolate chunks for an added layer of texture and flavor.
- Spiced Version: Add a pinch of cinnamon or a tiny grating of fresh nutmeg to the cherries while roasting for a warm, spiced variation that’s perfect for colder months.
Whether you’re a seasoned ice cream maker or a curious beginner, this recipe offers a truly rewarding experience. The process, while requiring a bit of patience for chilling, is straightforward, and the result is a homemade ice cream that far surpasses anything you can buy in stores. The depth of flavor from the roasted cherries, subtly enhanced by balsamic, perfectly complemented by rich dark chocolate, creates a dessert that’s both comforting and sophisticated. Give it a try, and prepare to be enchanted by this beautiful, flavorful, and naturally vibrant treat!
I am delighted to share this incredible recipe with the wonderful communities at Fiesta Friday, Foodie FriDIY, Foodie Friends Friday, and Friday Features.