If you have never dreamed of putting vinegar in ice cream and can’t imagine what it would taste like, don’t summarily dismiss the idea. Balsamic vinegar, reduced to a syrup, gives ice cream a pale plum color and a caramel note. If you can’t get fresh cherries, serve the ice cream with sugared strawberries or baked figs. Accompany with biscotti or another crisp cookie.
Recipe information
Yield
serves 8
Ingredients
Ice Cream
Cherry Sauce
Preparation
Step 1
For the ice cream: Put the vinegar in a small nonreactive saucepan and bring to a boil over high heat. Lower the heat to maintain a simmer and reduce to 1/4 cup, 5 to 10 minutes. Transfer to a bowl and chill in an ice bath.
Step 2
In a small saucepan, combine the milk and sugar. Cut the vanilla bean in half lengthwise, scrape the seeds into the saucepan, then add the pod as well. Bring to a simmer over medium heat, stirring to dissolve the sugar. Stir in the cream, transfer to a bowl, and chill in an ice bath. Strain to remove the vanilla pod. Whisk in the chilled balsamic vinegar reduction. Churn in an ice-cream maker according to the manufacturer’s instructions. Transfer to a freezer container and freeze for at least 1 hour, or until the ice cream is firm enough to scoop.
Step 3
For the cherry sauce: In a medium saucepan, combine the cherries, wine, vanilla bean, and sugar. 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. Transfer to a bowl and let cool. Remove the vanilla bean. In a blender, puree half of the mixture and stir it back into the bowl. Add lemon juice to taste. Chill.
Step 4
To serve, divide the ice cream among 8 compote dishes. Spoon cherry sauce over the ice cream and serve immediately.
