Strawberry Balsamic Ice Cream

1. 1

   Combine strawberries, sugar, vinegar and salt in a medium saucepan. Turn heat to medium and bring to a gentle boil, stirring occasionally, for 5-7 minutes or until strawberries are softened and juices start to thicken. Remove strawberries with a slotted spoon and transfer to food processor or blender. Reduce remaining sauce over high heat until thick and syrupy, and combine with strawberries. Puree until smooth.

2. 2

   Place sieve over large bowl and set aside. For the ice cream base, combine milk, cream and salt in a medium saucepan. Heat over medium and bring to a slight simmer. Meanwhile whisk egg yolks and sugar until pale and creamy, about 3-5 minutes. Temper eggs by spooning about 1/4 cup of cream mixture into egg mixture while whisking. Reduce heat to medium-low and slowly pour egg mixture into cream mixture, whisking constantly. Continue to whisk for about 3-5 minutes or until custard is thick enough to coat the back of a spoon.

3. 3

   Pour ice cream base into bowl through sieve to remove any lumps. Pour strawberry puree through sieve, pushing through gently with a rubber spatula. Add vanilla extract and whisk to combine. Chill in fridge at least 4 hours or up to 24 hours. Freeze using an ice cream machine according to the manufacturer's instructions. Let set completely in freezer. Serve with balsamic syrup or desired toppings.

* Per serving · 4 servings · Values may vary.

No additional tips available.