BALSAMIC STRAWBERRY ICE CREAM

BALSAMIC STRAWBERRY ICE CREAM image

Number Of Ingredients 14

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Ingredients

For the strawberry purée:
1-1/2 pints strawberries (3 cups), preferably organic, hulled and halved or quartered
2-1/2 Tbs. sugar
2 tsp. balsamic vinegar
For the base:
5 large egg yolks
1/2 cup sugar
1-3/4 cups heavy cream
3/4 cup 1% or 2% milk
1/4 tsp. kosher salt
2 tsp. balsamic vinegar
Cook the berries:
Combine the berries with the 2-1/2 Tbs. sugar and 2 tsp. vinegar in a large nonreactive skillet. Put the skillet over medium heat and cook, stirring frequently, until the strawberries are soft and the liquid they release has reduced somewhat, 6 to 8 minutes.
Let cool slightly, then transfer the berries and their juice to a blender or food processor. Purée until smooth and refrigerate until ready to use.

Steps:

Make the base: In a medium heatproof bowl, whisk the yolks just to break them up, then whisk in half of sugar (1/4 cup). Set aside. In a heavy nonreactive saucepan, stir together the cream, milk, salt, and the remaining sugar (1/4 cup) and put the pan over medium-high heat. When the mixture approaches a bare simmer, reduce the heat to medium. Carefully scoop out about 1/2 cup of the hot cream mixture and, whisking the eggs constantly, add the cream to the bowl with the egg yolks. Repeat, adding another 1/2 cup of the hot cream to the bowl with the yolks. Using a heatproof rubber spatula, stir the cream in the saucepan as you slowly pour the egg-and-cream mixture from the bowl into the pan. Cook the mixture carefully over medium heat, stirring constantly, until it is thickened, coats the back of a spatula, and holds a clear path when you run your finger across the spatula, 1 to 2 minutes longer. Strain the base through a fine-mesh strainer into a clean container. Set the container into an ice-water bath, wash your spatula, and use it to stir the base occasionally until it is cool. Remove from the ice-water bath, cover with plastic wrap, and refrigerate the base for at least 2 hours or overnight. Freeze the ice cream: Whisk the strawberry purée and the remaining 2 tsp. vinegar into the chilled base. Freeze in your ice cream machine according to the manufacturer's instructions. While the ice cream is churning, put the container you'll use to store the ice cream into the freezer. Enjoy right away or, for a firmer ice cream, transfer to the chill

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Mujiru Wa muiru

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This ice cream is a bit too sweet for me, but I still enjoyed it.

jedediah dake

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I'm not a big fan of ice cream, but this one is really good! The flavors are amazing.

Muzzamal Sandhu

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This ice cream is easy to make and it's so delicious! I will definitely be making it again.

Carren Mckoy

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I made this ice cream for my family and they loved it! It's a great summer treat.

Captain Ola

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This ice cream is delicious! I love the combination of strawberries and balsamic vinegar.

Rakin Islam

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I found this ice cream to be too icy. I think I over churned it.

Sanjay Bhetwal

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This ice cream is a bit too sweet for my taste, but I still enjoyed it.

Anjana Saha

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I'm not a huge fan of balsamic vinegar, but I really enjoyed this ice cream. The sweetness of the strawberries balances out the tartness of the vinegar perfectly.