Strawberry Balsamic Ice Cream
Yield: about 1 quart
  • For the strawberries:
  • 3 cups strawberries, hulled and quartered
  • 2-1/2 tablespoons of sugar
  • 2 tsp. balsamic vinegar
  • For the custard base:
  • 5 egg yolks
  • ½ cup sugar
  • 1-3/4 cups heavy cream
  • ¾ cup milk (any fat content besides skim will be fine, but I used whole.)
  • ¼ teaspoon salt
  • 2 tsp. balsamic vinegar
  • 1 tablespoon vodka (optional but recommended)
  1. In a small saucepan, combine the strawberries and 2½ tablespoons of sugar. Stir until berries are cooked and soft, about 5 minutes, stir in 2 teaspoons of balsamic and pureĆ© with an immersion blender or in a regular blender. Set aside.
  2. In a larger saucepan combine the egg yolks, ½ cup sugar, heavy cream, milk and salt. Cook on low heat, stirring with a whisk constantly until it starts to thicken.
  3. Continue to stir with a spoon until the custard coats the back and a line remains when you run your finger down the spoon.
  4. Stir in the strawberry pureƩ and the remaining 2 teaspoons of balsamic and the vodka if using. (It helps keep the ice cream from getting too frozen.)
  5. Cool thoroughly (ideally overnight.)
  6. Churn according to your ice cream maker's instructions and enjoy right away (soft serve consistency,) or freeze for a few hours to firm it up.
Recipe adapted from the cookbook: Sweet Cream and Sugar Cones
Recipe by The Baker Chick at