A refreshing ice cream made with fresh strawberries and a hint of balsamic to heighten those summery and fruity flavors!
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Strawberry Balsamic Ice Cream
Ingredients
- 3 cups fresh strawberries, hulled and sliced - 18 oz. or 510 grams
- 2 tbsps. sugar - to sprinkle on strawberries
- 1 tbsp. balsamic vinegar
- 1 cup whole milk
- ¾ cup sugar - 150 grams
- 2 cups heavy cream
- ¼ tsp salt
- 2 drops red food coloring - optional
Instructions
- Preheat the oven to 375°F. Line a baking sheet with parchment paper. Combine strawberries, 2 tablespoons of sugar and the balsamic vinegar and place on the baking sheet. Bake in the oven for 10 minutes, until they're soft and fragrant. They will also release some juice. Let them cool down.
- Transfer the strawberries with the juice to a blender or food processor. Pulse a few times. I like to leave it chunky, but you can puree until smooth. Refrigerate until it's cold.
- In a bow, add in milk and ¾ cup sugar. Whisk until the sugar is dissolved.
- Add in salt, heavy cream and the cold strawberry puree. Mix to combine. If you would like the ice cream to have a more saturated pink color, you can add in 1-2 drops of red food coloring.
- Taste the mixture and if you like a bold balsamic flavor add in ½ tsp at a time until you are happy with the flavor.
- Pour the mixture into your ice cream maker and churn according to the manufacturers' instructions. In the meantime, place the container you are going to store the ice cream in, in the freezer. Churn the ice cream until it's creamy and reaches soft serve consistency.
- You can serve the ice cream as is for a soft consistency, or transfer to the container and freeze for 4 hours or overnight. Once ready to serve, leave the ice cream out of the freezer at room temperature for about 10 minutes so that it's easier to scoop.*
Notes
* Ice creams that are made without eggs, are lower in the fat content so they freeze harder than custard base ice creams.
Tried this recipe?Let us know how it was!
