Use a good balsamic for a sweet tangy ice cream.
⅔ Cup Balsamic Vinegar
½ Cup Ripe Strawberries, sliced
1½ Cups Heavy Cream
1½ Cups Whole Milk
8 egg yolks
¾ Cup sugar
½ Cup Strawberries, ¼” dice
⅓ Cup Sugar, depending on sweetness of strawberries
No nutrition information available
In a saucepan, reduced the Balsamic Vinegar and strawberries by half.
In another saucepan, heat the heavy cream, milk and salt. Add about ½ of the balsamic/ strawberry reduction and allow to steep over a low heat for about 20 minutes. The mixture will look like it has curdled.
In a large bowl, whisk egg yolks and sugar until light yellow in color and the yolks ribbon. Temper in some of the cream mixture into the yolks and then add the yolk mixture into the cream mixture.
Over a low to medium low heat, using a wooden spoon, stir the mixture until it becomes thick and coats the back of a wooden spoon. Strain into a large bowl over an ice bath and stir constantly to help cool the mixture. Place in fridge and allow to cool fully.
While mixture is cooling, place diced strawberries and sugar in a small saucepan and cook until soft. Cool in fridge until ready to use.
When ice cream base is fully cooled, add to ice cream maker. (Follow your ice cream maker’s directions.) Allow to churn for up to 1 hour. In last 5 minutes of churning, add in cooked strawberries.
Place in freezer and chill to harden.