|1 cup||granulated sugar|
|2 cups||homogenized milk|
|4 cups||Ontario sweet black cherries|
|2 tbsp||good quality aged balsamic vinegar|
In bowl, whisk together yolks with sugar until thickened and pale. Set aside.
In medium saucepan over medium heat, bring milk to simmer, stirring often. Whisk about 1/2 cup (125 mL) of milk into egg mixture and then transfer back to the saucepan. Cook over low heat and stir constantly with a wooden spoon until mixture is thick enough to coat the back of the spoon, about 8 minutes. Strain into clean bowl. Let cool.
Puree 2 cups (500 mL) of the cherries and their juices in a food processor or blender until smooth. Stir cherry puree cherries, balsamic and vanilla into milk mixture. Cover and refrigerate overnight and up to 1 day.
Transfer to an ice cream maker and freeze according to manufacturer's instructions. Alternatively, freeze mixer in a large stainless steel bowl. After 4 hours, transfer to food processor and blend again. Freeze completely.
Makes about 4 cups (1 L). Note: if you would like to experiment and make this recipe even lighter, we recommend trying lower fat milk and experimenting with reducing/replacing the egg yolks.