Strawberry Balsamic Ice Cream

Strawberry Balsamic Ice Cream

Oh hello! Remember me? I’ve come out of my knitting and sourdough-making rabbit hole to start sharing some glorious summer recipes. First on the list- this fantastically fruity and summery ice cream. (PS blog posts on both knitting and sourdough coming soon!)

The kids and I made a summer bucket list and Hugo is most excited about the food-related activites (making ice cream, making lemonade, making s’mores etc.) He was thrilled to be my assistant in this project and we all devoured this right away.

Strawberry Balsamic Ice Cream

Now I know you don’t all have ice cream makers, but I just feel like nothing is better than that freshly churned, creamy, frozen custard. (Because that’s really what this is.)

David Lebovitz instructs on how to make it without a maker here, but I really think investing in a maker is the most fun if you can swing it. We use ours weekly all summer long.

Strawberry Balsamic Ice Cream

This ice cream pairs strawberries with balsamic vinegar, a combo I’ve seen a bunch but never tried. Man is it amazing. You don’t taste the vinegar flavor, but something about it really makes the strawberries pop. The end result is creamy, dreamy, summer in a scoop. Trust me you must make this! If you’re as obsessed with all the local, farmers market berries as we are you may need something to do with them and this.is.it. Enjoy!


Strawberry Balsamic Ice Cream

Strawberry Balsamic Ice Cream

Yield: about 1 quart

Ingredients

  • 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
  • 1/2 cup sugar
  • 1-3/4 cups heavy cream
  • 3/4 cup milk (any fat content besides skim will be fine, but I used whole.)
  • 1/4 teaspoon salt
  • 2 tsp. balsamic vinegar
  • 1 tablespoon vodka (optional but recommended)

Instructions

  1. In a small saucepan, combine the strawberries and 2 1/2 tablespoons of sugar. Stir until berries are cooked and soft, about 5 minutes, stir in 2 teaspoons of balsamic and pureé with an immersion blender or in a regular blender. Set aside.
  2. In a larger saucepan combine the egg yolks, 1/2 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 pureé 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.

Notes

Recipe adapted from the cookbook: Sweet Cream and Sugar Cones

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram


Links to a couple ice cream maker suggestions.

I have the KitchenAid Attachment and really love it, but I’ve heard wonderful things about this Cusinart one as well.

12 Comments

  1. You made me want to dig out the ice cream maker, and I’m not even a strawberry ice cream fan. I love fresh strawberries with balsamic vinegar though, so I must try this. Thanks!

    I am a knitter, too, and I am excited to see your posts on knitting. Are you a new knitter, or did you just rediscover it?

    1. I just started in January and am obsessed! If you check out my knitting hashtag # audraknits I have tagged all my projects so far. Are you on Ravelry?

      1. Yes, I’m ldifazio on Ravelry. So glad you are enjoying your new hobby!

  2. Hmmm….I will likely try this. I trust your recommendations implicitly! David L.’s strawberry ice cream, sherbet, and frozen yogurt recipes are stellar, but I’m happy to add yet another favorite. I like your custard method–I always avoid his method which is just too fussy for me and creates too many dishes to wash. I’m not so confident at adapting Philadelphia methods to a French-style recipe. You have saved me!

    When I was a kid and we made big freezers of ice cream, Mom used raw eggs: no separating or cooking of egg yolks. I tried that and had tiny tiny bits of frozen egg yolk. Not good, though I doubt that everyone would notice. So…thank you for your sensible method!

    1. Yes- this custard method is definitely easier. I’ve never found it necessary to do an ice bath or anything like that. The key is cooking very low so the egg yolks don’t cook quickly and scramble! If you make it let me know what you think! :)

  3. What type of ice cream maker do you have? Do you recommend it? Thanks!

    1. I have the attachment for my KitchenAid Stand Mixer and I LOVE it. It’s nice to really only have the bowl to store since I already have the mixer out on my counter!

      If you don’t have a stand mixer- there is a Cuisinart one people really love. I’ll link both above in the bottom of the post! :)

  4. I’ve made this flavor before and it is so yummy!!! You’re making me want to break out my BiRite cookbook…and my ice cream maker. :P

    1. I forgot shortly after posting this that I DID try Strawberry Balsamic when I copied a pie you made last year haha. My memory is gone. I blame the children!

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