Finish off strawberry season with this homemade strawberry ice cream. The strawberries and roasted with balsamic vinegar for an exceptional flavor!
What a whirlwind of a week! I traveled all over the place and got to see a lot of friends, including a wedding, but I have to admit I am glad I am done driving long distances for awhile. It’d be wonderful if everyone lived in the same city or at least state but at the same time it’s awfully nice to have places to visit.
I made this ice cream before I left on my journey. The last batch of strawberries my dad and I picked were starting to look a little sad which meant they were the perfect candidates for some ice cream. I roasted them in the oven with some balsamic vinegar, pureed them and mixed into the ice cream base before churning. When it came to putting the ice cream in the freezer to harden further it took a lot of self control to not dig in right away – it was so good! Super creamy and a rich flavor thanks to the roasting and balsamic vinegar.
One year ago: Simple Chicken & Sweet Pepper Stir Fry
Two years ago: Strawberries and Cream Pie
Three years ago: Blueberry Pomegranate Smoothie
ROASTED BALSAMIC STRAWBERRY ICE CREAM
Makes approximately 1 quart
1-1/2 pints (3 cups) fresh strawberries, hulled and quartered
3 Tbsp sugar
1 Tbsp balsamic vinegar
ICE CREAM BASE
5 egg yolks
1/2 cup sugar
1-3/4 cups heavy cream
3/4 cup milk (I used 2%)
1/4 tsp salt
- Preheat oven to 450 degrees. Line a baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, toss strawberries with sugar and balsamic to coat. Arrange strawberries in an even layer on prepared baking sheet. Bake for 15-20 minutes, stirring after 10 minutes. Cool slightly.
- Roughly chop 1/4 cup of the strawberries and set aside in a small bowl. Puree the remaining berries and their juices in a food processor or blender until smooth. Add to bowl with strawberry pieces, cover and refrigerate until ready to use.
- To make the ice cream base, whisk the yolks and 1/4 cup of the sugar in a large heatproof bowl. Set aside.
- In a medium saucepan, stir together the cream, milk, salt, and remaining 1/4 cup sugar. Heat the mixture over medium-high heat, stirring often, until it just comes to a simmer; reduce heat to medium.
- Add about 1/2 cup of the mixture to the eggs while whisking constantly. Repeat with another 1/2 cup of the cream mixture.
- Using a heatproof spatula, stir the cream in the saucepan constantly as you pour the egg-and-cream mixture back into the pan. Cook the mixture, stirring constantly, until thickened and coats the back of the spatial, 1 to 2 minutes longer. Remove from heat.
- Set a fine-mesh strainer over a clean bowl, and pour the base through it. Set the bowl in an ice bath and stir the base occasionally until it’s cooled to room temperature. Remove the bowl from the ice bath, cover with plastic wrap, and refrigerate at least 2 hours, but preferably overnight.
- To freeze the ice cream, whisk the strawberry puree into the chilled base. Freeze the ice cream according to the manufacturer’s instructions. Transfer the ice cream to a freezer-safe container and freeze for at least 3 to 4 hours.