Strawberry Ice Cream with Balsamic Vinegar

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The one  and only good thing I can attribute to global warming is that strawberry season arrived early this year and they have been delicious. (Other than that I can’t say that I am a huge fan) It is normal to start to see strawberries this time of year, but they are never usually juicy and delicious this early in the season.

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Once we start to get good local fruit, I literally become obsessed with eating it all the time because before long it will be gone. (Just you wait for nectarines and peaches to make their appearance)  I know you can get fruit anytime of the year now, thanks to modern transportation, but who wants an unripe strawberry that has flown thousands of miles? Not me.

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strawberry base
eggs

In our house, we love ice cream. Any kind of ice cream.  As long as it is cold, creamy and readily available. So in honor of summer’s arrival and my attempt to kill two birds with one stone, I decided to make strawberry ice cream. But with a twist – strawberry ice cream with balsamic vinegar. This is a Bi-Rite recipe and Bi-Rite (along with Humphrey Slowbcomb) are considered the mecca of all things creamy and dreamy in my humble opinion.

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The balsamic vinegar helps cut through the richness of the ice cream and lightens it up a little. If balsamic vinegar is not your thing – you can always just omit and I can guarantee that plain old strawberry ice cream will always be perfect. I know what you are thinking – what if I don’t have an ice cream machine? Not to worry, you can always do it by hand. 

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Happy 3-day weekend!! Have any plans?

Strawberry Ice Cream with Balsamic Vinegar
Bi-Rite Creamery

  • 1 1/2 pints (3 cups) strawberries, hulled and halved or quartered
  • 2 1/2 tablespoons sugar
  • 2 teaspoons balsamic vinegar
  • 5 egg yolks
  • 1/2 cups sugar
  • 1 3/4 cups heavy cream
  • 3/4 cups 1% or 2% milk
  • 1/4 teaspoon kosher salt
  • 2 teaspoons balsamic vinegar

Cook the berries: Combine the berries with the 2 1/2 tablespoons sugar and 2 teaspoons vinegar in a large skillet. Put the pan over medium heat and cook, stirring frequently, until the strawberries are soft and the liquid they release has reduced somewhat, 6 to 8 minutes. Let cool slightly, then transfer the berries and their juice to a blender or food processor. Purée until smooth and refrigerate.

Make the base: In a medium heatproof bowl, whisk the yolks just to break them up, then whisk in half of sugar (1/4 cup). Set aside.
In a heavy stainless steel pan, stir together the cream, milk, salt, and the remaining sugar (1/4 cup) and put the pan over medium-high heat. When the mixture approaches a bare simmer, reduce the heat to medium.
Carefully scoop out about 1/2 cup of the hot cream mixture and, whisking the eggs constantly, add the cream to the bowl with the yolks. Returning to the pan of cream on the stove, use a heatproof spatula to stir the cream as you slowly pour the egg and cream mixture from the bowl back into the pan.
Continue to cook the mixture carefully over medium heat, stirring constantly, until the mixture is thickened, coats the back of a spatula, and leaves a clear mark when you run your finger across it, 1 to 2 minutes longer.
Strain the base through a fine-mesh strainer and into a clean container. Set the container into an ice bath, wash your spatula, and use it to stir the base occasionally until it is cool. Then cover with plastic wrap and refrigerate the base for at least 2 hours overnight.
Freeze the ice cream: Whisk the strawberry purée and the remaining 2 teaspoons vinegar into the chilled base. Freeze in your ice cream machine according to the manufacturer’s instructions. While the ice cream is churning, put the container you’ll use to store the ice cream into the freezer. Enjoy right away or, for a firmer ice cream, freeze for at least four hours.

Comments

  1. Donna says

    No plans until I read your blog this morning!! Now here is my list : strawberry shortcake, strawberry icecream, strawberry daquiris, strawberry margaritas. Thanks for the ideas!

  2. Stef (lucky friend of Amanda that eats all of these treats) says

    It was indeed creamy and dreamy and delicious!

    • admin says

      Thank you! I love your header as well – that is such a great font! Thanks for stopping by and welcome to SF!

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