Grape Cruet for Oil and Vinegar

Grape Cruet for Oil and Vinegar

Balsamic Vinegar Desserts With Cherries And Vanilla Bean Ice Cream

Ice Cream

  • One vanilla bean
  • Six egg yolks
  • Three quarter cup sugar
  • Two cps white vanilla cream
  • Two cps whole milk

Topping

  • One half cup Modena Aceto Balsamico balsamic vinegar
  • One pound fresh cherries
  • One half cup water
  • One half cup apple juice
  • One half cup teaspoon ground cinnamon
  • One half cup teaspoon grated lemon zest
  • One half cup granulated sugar

Crack open the vanilla bean and pour in a mixing bowl. Add the cream, vanilla pod, and milk. Bring to a boil for three minutes. Crack the eggs into a blender and pour the boiled mixture in, then add the sugar. Let cool and then place in the refrigerator for two hours. Freeze in an ice cream maker.

Blend the balsamic vinegar, water, lemon zest, apple juice, cinnamon, and sugar. Boil in a medium saucepan until the sugar is dissolved. Turn the heat down to a simmer and then add the cherries. Simmer for less than ten minutes. Let cool and then top the ice cream with it and serve.

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