Oh man I love a good ice cream. Making ice cream yourself allows you to experiment with all kinds of flavours, and the result is always creamy, dreamy, deliciousness.
I first tried out the strawberry balsamic combo in a gin and tonic (still working on replicating that). Then I made roasted balsamic strawberries, and put those babies on toast, ice cream, even ate them on their own. That sweet and sour flavour, with a hit of balsamic, is just heavenly.
So naturally, I had to try it in an ice cream.
I roasted the balsamic-macerated strawberries to ramp up that strawberry flavour, then swirled them into a creamy ice cream base.
The result is just dreamy.
Creamy ice cream bursting with strawberry flavour, and just a hint of balsamic tang. I want to eat this for breakfast (and I’m a grown up, so I can totally make that decision).
3 cups sliced strawberries (about 1 1/2 pints)
3 tbsp sugar
3 tbsp balsamic vinegar
2 cups whipping cream (aka heavy cream aka 35%)
1 cup half-and-half (5% fat)
3/4 cup sugar
5 egg yolks
1 tsp vanilla extract
Combine sliced strawberries with 3 tbsp sugar and balsamic vinegar. Let macerate 20 minutes.
Heat oven to 425 and pour out balsamic strawberries onto a baking sheet lined with foil (make sure to fold the foil up the sides so you won’t lose any juice). Roast strawberries about 15 minutes, until caramelized. Transfer to a bowl and let cool completely. You can make these a few days ahead and store in the fridge.
In a medium bowl whisk egg yolks until foamy. Heat cream, milk, and sugar in a medium saucepan over medium heat, until bubbles start to form on the edges. In a slow stream, pour the hot cream into the egg yolks, whisking constantly. Pour mixture back into pot and return to medium heat. Cook, stirring, until mixture is thick enough to coat the back of a spoon. Pour through a sieve into a bowl.
Press a piece of plastic wrap directly onto the surface of the ice cream base and chill overnight.
Pour the balsamic strawberries into the ice cream base and churn in your ice cream maker until the texture of soft serve. Transfer to a container and freeze at least 4 hours until firm.
Fresh strawberries, roasted in balsamic, and churned into a creamy ice cream? This is my new favourite.