INGREDIENTS
- 500 g of cherries, pitted and chopped
- 3 tablespoon fresh squeezed lemon juice
- 1 tablespoon balsamic vinegar
- 200 g of powdered sugar, divided
- 25 ml milk
- 50 ml of cream
- 1 teaspoon of vanilla flavoring
DIRECTION
- Combine cherries, lemon juice, 100 g sugar and vinegar in a bowl and let steep for 2 hours.
- Drain cherries, reserving juices.
- Crush half the cherries with a fork or with a mixer, the other half can be kept apart.
- In another bowl, combine milk and sugar with an electric whisk until the sugar dissolves (about 1 to 2 minutes), then stir in the cream, cherry juice, cherries and crushed vanilla.
- Pour into an ice cream maker and allow mixing for 20 to 25 minutes, until thick.
- About 5 minutes before the end, add the cherries into pieces and continue mixing. Ice cream should be very creamy.
- Once the ice is solid, place in an airtight container and store in freezer for 2 hours.
- Remove from freezer about 10 minutes before serving.
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