Balsamic Cherry Pistachio Ice Cream

by Kate on July 20, 2015

Balsamic Cherry Pistachio Ice Cream -

It’s been a hot second since I did anything with balsamic vinegar. How is that possible? You know how much I like it in and on just about everything. It’s also well into summer and I’m enjoying every bite of the sweet cherries that are everything where right now. When it comes to summer fruit cherries are definitely my favorite, closely followed by watermelon. Last week I shared with you my Cherry Thyme Crostini. To date, I have to say that’s been one of my favorite ways to enjoy cherries but this Balsamic Cherry Pistachio Ice Cream was devoured equally as fast.

Balsamic Cherry Pistachio Ice Cream -

Smooth, creamy fresh vanilla bean ice cream is churned with syrupy, tender balsamic cherries. The two together are a perfect balance of sweet, tart and smooth. A sprinkling of pistachios add the perfect crunchy texture. This is summer ice cream perfection for sure!

Balsamic Cherry Pistachio Ice Cream -



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Balsamic Cherry Pistachio Ice Cream

2 hours, 30 minutes

Yield: 8 servings

1/2 cup

Balsamic Cherry Pistachio Ice Cream

Creamy vanilla bean ice cream churned with balsamic cherries and crunchy pistachios.


  • 1 cup whole milk
  • 1/8 teaspoon salt
  • 3/4 cup sugar
  • 1 vanilla bean, split lengthwise
  • 2 cups heavy cream
  • 5 large egg yolks
  • 1/2 teaspoon pure vanilla extract
  • 1 1/2 cups pitted and halved cherries
  • 1/4 cup balsamic vinegar
  • 1/4 cup honey
  • 1/4 cup pistachios, coarsely chopped


  1. In a small saucepan, heat the milk, salt, and sugar. Scrape the seeds from the vanilla bean into the milk with a paring knife, then add the bean pod to the milk. Remove from heat and cover to allow the vanilla bean to infuse the milk for 1 hour.
  2. Set up an ice bath by placing a 2-quart bowl in a larger bowl partially filled with ice and water. Set a strainer over the top of the smaller bowl and pour the cream into the bowl.
  3. In a separate bowl, stir together the egg yolks. Rewarm the milk.
  4. Very slowly drizzle some of the milk into the yolks, whisking constantly as you pour. After about half of the warm milk has been incorporated into the egg yolks, scrape the mixture back into the saucepan.
  5. Stir constantly over low heat and scrape the bottom of the saucepan with a rubber spatula, until the custard thickens enough to coat the spatula.
  6. Strain the custard into the heavy cream. Stir the mixture over the ice until it has cooled, add the vanilla extract, then refrigerate to chill thoroughly, preferably overnight.
  7. Transfer the custard into your ice cream maker and freeze the custard according to the manufacturer’s instructions.
  8. While ice cream churns, mix together cherries, balsamic vinegar and honey. Bring to a boil then reduce heat and simmer until liquid becomes thick and syrupy, about 10-15 minutes. Cool to room temperature. This can be done one day ahead.
  9. Spread half the churned ice cream into a freezer safe container. Dollop half the cherry mixture over top of ice cream and sprinkle with half the pistachios. Top with remaining ice cream and dollop with remaining cherry mixture. Sprinkle with remaining pistachios. Cover and freeze.

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