Strawberry-Balsamic Ice Cream
This Strawberry Balsamic Ice Cream is a delightful indulgence that perfectly balances sweetness and tanginess!
Servings: 1.5 quarts
Ingredients
- 2 pints ripe strawberries (about 1 pound or 3 cups) hulled and quartered
- 3 tablespoons plus ½ cup granulated sugar divided
- 1 ½ tablespoons aged balsamic vinegar divided
- 5 extra-large egg yolks at room temperature
- 1 ½ cups heavy cream
- 1 cup whole milk
- ¼ teaspoon kosher salt
- 1 tablespoon strawberry schnapps
Instructions
For the Strawberries
- In a medium bowl, combine the berries, 3 tablespoons of sugar, and 1 tablespoon of vinegar. Let the berries macerate (release their juices) for 15 minutes.
- Transfer the berries and their liquid to a small saucepan. Over medium heat, cook the berries, stirring often, until the mixture thickens and becomes jam-like, about 3-5 minutes. Remove from the heat and let cool. Pour the mixture into a blender and process briefly to form a coarse purée (about 2 cups). Transfer the purée to a bowl, cover, and chill.
For the Custard
- In a medium heatproof bowl, whisk together the egg yolks and ¼ of the sugar; set aside. In a heavy-bottom saucepan over medium heat, combine the cream, milk, salt, and remaining ¼ cup of sugar until just steaming, stirring to dissolve the sugar.
- Ladle 1 cup of the hot cream mixture and, pouring slowly, whisk it into the egg mixture. (This will temper the egg mixture before adding to the hot cream mixture.) Pour the egg and cream mixture back into the saucepan with the remaining cream mixture and cook over medium heat, stirring constantly, until thick enough to coat the back of a spoon, about 1-2 minutes. Remove from the heat and pour the custard through a fine-mesh strainer set over a large bowl. Set over an ice bath, and stir until cool. Refrigerate until thoroughly chilled, several hours or preferably, overnight.
- Whisk the strawberry purée, the remaining 1 ½ teaspoons of vinegar, and the schnapps into the chilled custard. Freeze the mixture in an ice cream maker according to the manufacturer's instructions. Enjoy immediately as soft-serve, or freeze for at least 2 hours for a firmer texture. Ice cream can be stored in an ice cream container in the freezer for up to 1 month. Enjoy!
Nutrition
Calories: 1201kcal | Carbohydrates: 42g | Protein: 22g | Fat: 107g | Saturated Fat: 64g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 30g | Cholesterol: 936mg | Sodium: 545mg | Potassium: 547mg | Sugar: 41g | Vitamin A: 4627IU | Vitamin C: 1mg | Calcium: 438mg | Iron: 2mg
