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A hint of balsamic vinegar is the perfect partner to the sweetness of baked strawberries in this super smooth ice cream. You’ll have your guests licking their bowls, that’s for sure.
1 1/4 cups thickened Cream
1 1/2 cups whole Milk
4 egg yolks
250g Driscoll's Strawberries
1 1/3 cups sugar
3 tablespoons balsamic vinegar
1/4 cup buttermilk
Prepare the Strawberries
Preheat oven to 190 degrees. Wash, core, and slice the Strawberries. Combine with 2/3 cup sugar in an 8 inch glass or ceramic baking dish, stirring to mix well. Roast for 8-10 minutes until berries are soft and fragrant. Let cool slightly.
Puree in a food processor with Aged Balsamic Vinegar until pureed with little pieces of berry still showing. Measure 1 cup of the berry mixture; refrigerate the rest for another use.
Make the Ice Cream Base
In a medium saucepan, simmer cream, milk, and remaining sugar until sugar completely dissolves, about 5 minutes. Remove saucepan from heat.
In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream mixture into the yolks, then whisk the yolk mixture back into the saucepan with the cream. Return saucepan to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon.
Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Add buttermilk and blend in a blender until smooth.Cover and chill at least 4 hours or overnight.
Combine buttermilk ice cream base with ½ cup of Roasted Strawberry puree.
Churn in an ice cream machine according to manufacturer’s instructions. When the ice cream is frozen to a soft-serve consistency, add the rest of the strawberry puree. Allow the ice cream machine to continue until the ice cream has reached the proper consistency based on manufacturer’s instructions.
Remove ice cream from ice cream machine, cover tightly, and place in the coldest part of your freezer until it is firm (at least 8 hours).