ROASTED CHERRY CHOCOLATE SNAP ICE CREAM
MAKES ABOUT 1 QUART
Ingredients
2 cups fresh cherries, pitted and stemmed (frozen cherries can work here as well)
¼ cup balsamic vinegar
½ cup brown sugar
Blank Ice Cream Base
Seeds scraped from 1 vanilla bean (Tahitian, if possible)
1 cup Chocolate Snaps
Instructions
1 Line a baking sheet with parchment paper.
2 Preheat the oven to 425°F. In a bowl, combine the cherries, vinegar, and sugar. Spread on the
baking sheet. Roast for about 30 minutes, or until the cherries begin to release their juices. Allow to cool completely.
3 Prepare the blank base according to instructions.
4 When you’re ready to make the ice cream, again blend the base with an immersion blender until
smooth and creamy. Add the vanilla bean seeds and blend until incorporated.
5 Pour into an ice cream maker and freeze according to the manufacturer’s instructions. Once the ice cream is finished freezing, gently fold in the cherries and Chocolate Snaps. Store in an airtight container and freeze overnight.
MAKES ABOUT 1 QUART
Ingredients
2 cups fresh cherries, pitted and stemmed (frozen cherries can work here as well)
¼ cup balsamic vinegar
½ cup brown sugar
Blank Ice Cream Base
Seeds scraped from 1 vanilla bean (Tahitian, if possible)
1 cup Chocolate Snaps
Instructions
1 Line a baking sheet with parchment paper.
2 Preheat the oven to 425°F. In a bowl, combine the cherries, vinegar, and sugar. Spread on the
baking sheet. Roast for about 30 minutes, or until the cherries begin to release their juices. Allow to cool completely.
3 Prepare the blank base according to instructions.
4 When you’re ready to make the ice cream, again blend the base with an immersion blender until
smooth and creamy. Add the vanilla bean seeds and blend until incorporated.
5 Pour into an ice cream maker and freeze according to the manufacturer’s instructions. Once the ice cream is finished freezing, gently fold in the cherries and Chocolate Snaps. Store in an airtight container and freeze overnight.
