An ice cream machine. So wonderful.
Some terrific friends birthday gifted me one and it’s been too much fun making ice cream at a slightly crazed rate. There are just too many recipes to try! And many eager ice cream tasters. Be warned that you may be seeing many more ice cream related blog posts in the future.
The ice cream pictured here was actually my second baby (yeah. All of them are my babies). The first was this magnificent honey thyme blackberry goat cheese ice cream, recipe courtesy of the genius that is Reclaiming Provincial. It was so, so good and flavorful, save my rookie mistake of not straining out the blackberry seeds.
This strawberry balsamic beauty really took the prize for its texture: superbly creamy, perfect for balancing out the acidity of the strawberries and balsamic. Roasting the strawberries made these summer treasures only sweeter and richer, and I was tempted to shake in some pepper in true Italian fashion but decided against it in the end.
Roasted Strawberry and Balsamic Ice Cream
I combined the custard base from Reclaiming Provincial with a hybrid of multiple roasted strawberry balsamic vinegar recipes from a motley of sources.
2 cups strawberries
2 tablespoons good balsamic vinegar
2 tablespoons sugar
2 cups heavy cream
1 cup milk
1/2 cup sugar
4 egg yolks
Toss strawberries, balsamic vinegar, and sugar together in a bowl and let them happily macerate for 20 minutes. Pour onto baking sheet covered in parchment paper and roast at 425F until they start carmelizing, 10-15 minutes. Make sure to stir in between so they roast evenly. Using an immersion blender, puree strawberry balsamic mixture.
Combine milk and heavy cream in a saucepan and bring to boil. Remove from heat.
Whisk egg yolks together. Temper by whisking in the milk + cream mixture a spoonful at a time until you’ve added about a cup of the cream. Pour in egg mixture back into the pan slowly and cook over low heat, stirring constantly until the mixture coats the back of a spoon. Stir in strawberry puree and refrigerate mixture until chilled.
Then, do as your ice cream machine says and you should be good to go! To avoid that icicle-y texture unfortunately typical to homemade ice cream, I freeze my ice cream mixture once churned in the frozen thingie that the machine comes with. A faster freeze = less ice particles. Also, sealing everything air tight is very important!