Balsamic Black Cherry Gelato

When the moment calls for a cool and gentle touch, this creamy gelato will persuade those in need of persuasion with its refreshing balance of black sweet cherry and aged balsamic vinegar. If you are so included, drizzle with melted dark chocolate.

Balsamic Black Cherry Gelato


Quantity Ingredients
4 egg yolks
1 cup granulated sugar
2 cups homogenized milk
4 cups Ontario sweet black cherries
2 tbsp good quality aged balsamic vinegar
1 tbsp vanilla


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.