Yield: about 1 quart
Strawberry Balsamic Ice Cream
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
- 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.
- 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.
- Continue to stir with a spoon until the custard coats the back and a line remains when you run your finger down the spoon.
- 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.)
- Cool thoroughly (ideally overnight.)
- 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