Ingredients

Directions

1. In bowl, whisk together yolks with sugar until thickened and pale. Set aside.
2. 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 eight minutes. Strain into clean bowl. Let cool.
3. Purée two cups (500 ml) of the cherries and their juices in a food processor or blender until smooth. Stir cherry purée, cherries, balsamic and vanilla into milk mixture. Cover and refrigerate overnight and up to one day.
4. Transfer to an ice cream maker and freeze according to manufacturer’s instructions. Alternatively, freeze mixer in a large stainless steel bowl. After four hours, transfer to food processor and blend again. Freeze completely.