Balsamic Strawberry Ice Cream Recipe

Name: Balsamic Strawberry Ice Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the strawberry puree:; 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 …; Let cool slightly, then transfer the berries and their juice to a blender or food processor. Puree until smooth and refrigerate until ready to use.

Servings: persons

For the strawberry puree:
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. Puree until smooth and refrigerate until ready to use.

1
Make the base:
2
In a medium heatproof bowl, whisk the yolks just to break them up, then whisk in half of sugar (1/4 cup). Set aside.
3
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.
4
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.
5
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.
6
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.
7
Freeze the ice cream:
8
Whisk the strawberry puree and the remaining 2 tsp. vinegar into the chilled base.
9
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

592

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: For the strawberry puree:, 1-1/2 pints strawberries (3 cups), preferably organic, hulled and halved or quartered, 2-1/2 Tbs. sugar, 2 tsp. balsamic vinegar, and more.

Yes, Balsamic Strawberry Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

That's it — enjoy your meal!

Balsamic Strawberry Ice Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions