Strawberry Balsamic Ice Cream
This recipe for Strawberry Balsamic Ice Cream uses strawberries that have been macerated in balsamic vinegar. The end result does not taste sour or vinegary at all. The balsamic vinegar enhances the flavour of the strawberries and cuts through their sweetness. Sometimes it is hard to get hold of really tasty strawberries and the addition of the vinegar can help you create super-tasty ice cream from average tasting berries. Essentially, it is strawberry ice cream but with an extra flavour boost.
I love home-made ice cream. It is so easy, especially if you have an ice cream maker, and you can really experiment with flavours. Some of my other favourites include Lavender Ice-cream, Thyme ice-cream with honey and mascarpone, Lemon Verbena Ice-cream and Elderflower Ice-cream.
Strawberry Balsamic Ice CreamPrint
This ice cream uses strawberries that have been macerated in balsamic vinegar. This cuts through the sweetness of the berries and enhances their taste. When you try the ice cream, you would not guess that it contains vinegar.
- 500 g fresh strawberries
- 55 ml balsamic vinegar
- 110 g caster sugar
- 4 egg yolks
- 425 ml double cream
- Wash the strawberries, remove the green stalks and roughly chop.
- Place the chopped strawberries in a bowl and add the balsamic vinegar. Allow to macerate for around 30 minutes.
- Put the sugar in a saucepan with 55 ml of water. Heat gently until the sugar has dissolved. Set the sugar syrup aside to cool slightly.
- Set aside 150 g of the macerated strawberries. Place the remaining 350 g of the macerated strawberries in a blender together with the sugar syrup. Blend to form a thick puree.
- Put the cream in a saucepan and heat gently. Do not allow to boil – it will be the right temperature when you are just about able to bear to dip a finger in it!
- Put the egg yolks in a bowl and add the heated cream, whisking all the time.
- Transfer the combined mixture into a bowl set over a pan of simmering water or, ideally a double-boiler, as you need to reheat it very gently.
- The mixture will gradually thicken until it looks like a custard (which is what it is). Stir regularly to make sure it does not stick while it is thickening.
- Remove the thick custard from the heat and transfer into a bowl. Add the strawberry puree to the custard together with the 150 g of macerated strawberries that you set aside (see point 4).
- Allow to cool to room temperature and then transfer to the fridge to become thoroughly chilled.
- When you are ready to make the ice cream, transfer to your ice cream maker and use according to your machine’s instructions. If you do not have an ice cream maker, you can place the mixture in a freezer-proof container, put in the freezer for several hours until half-frozen. Whisk the mixture and then return to the container and replace in the freezer until totally frozen.
Although the preparation time and cook time totals 20 minutes you will need to allow additional time for the ice cream mixture to become completely cold before you freeze it.
Keywords: stawberry, ice cream, balsamic
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