300g dark red cherries, stoned
200ml stock syrup (see below)
3-4 leaves fresh lemon balm
Ice Cream
250g caster sugar
3 tablespoons balsamic vinegar
6 free-range egg yolks
500ml milk
150ml double cream
First, make the caramel for the ice cream. Put the sugar into a heavy-based saucepan and slowly heat until it starts to melt. (You might want to add a couple of tablespoons of water to help the process, and you can stir gently once or twice. True chefs, however, make caramel without water!) If you get crystals round the edge of the pan, wash them down with a pastry brush dipped in water. Stir occasionally until the crystals have all dissolved.
When all the sugar has melted, slowly raise the heat and boil the sugar syrup until it starts to turn golden brown and then a mid-brown. Have ready a big bowl of iced water. As soon as the syrup is the right colour, immerse the base of the pan in the water to cool the caramel. When cool, stir in the balsamic vinegar and set aside.
Now make the custard for the ice cream. Place the egg yolks in a bowl set on a damp cloth (which holds it steady) and whisk until pale golden. Bring the milk and cream slowly to the boil in a heavy-based saucepan. Slowly pour the creamy milk onto the yolks, whisking steadily. When it is all incorporated, tip the lot back into the saucepan and return to a low heat. Stir until the mixture just starts to thicken (it should be 82 degrees C). Do not allow it start to bubble. It may curdle. Remove and cool.
Make the soup. Reserve half the cherries (I'd suggest the best-looking ones), and cut them in half if large. Roughly chop the rest. Bring the stock syrup to the boil and add the chopped cherries and lemon balm leaves. Remove from the heat and leave to infuse for 15 minutes, then remove the lemon balm.
Whiz the fruit and syrup mixture in a food processor or blender until smooth, then pass through a sieve into a bowl, rubbing through with the back of a ladle. Chill the soup.
Back to the ice cream. Mix the cooled caramel into the cool custard. Pour into an ice cream machine and churn until ice smooth and creamy. Scoop into a rigid plastic food container and freeze until just solid.
When ready to serve, divide the soup among four chilled shallow bowls. Sit a scoop of ice cream in the centre and drop the reserved cherries around the ice cream. Serve immediately.
Stock Syrup
Slowly dissolve 240g caster sugar in 500ml water. When clear, add a flavouring - which could include a strip of lemon zest, a cinnamon stick, split stalk of lemon grass or a couple of star anise - and simmer for five minutes, then cool. This will keep for a good month in the fridge.