Broke out the ice cream maker again yesterday! My oldest son, Garrick, graduated from Le Cordon Bleu, Boston last year... He's cooking his way up the ladder at a seafood restaurant in Nashua, NH. I asked him yesterday "How do you feel about strawberry ice cream?" He shrugged. I said that I'm making some because the strawberries we got at the market looked amazing this week. I look over the recipe I have & gather the ingredients and it calls for fresh lemon juice...I ain't got no lemons. Hmmm...My eye lands on the bottle of balsamic vinegar. Balsamic & strawberries go together! So I call from the kitchen "How do you feel about Balsamic Strawberry Ice Cream?" His reply was "Om nom nom!" *sheesh* It IS really good!
Here's how I made it:
Balsamic Strawberry Ice Cream
- 3 cups fresh, ripe strawberries, stemmed & sliced
- 4 Tbs balsamic vinegar
- 1 1/2 cups sugar, divided
- 1 1/2 cups whole milk
- 2 3/4 cups heavy cream
- 1 1/2 tsp pure vanilla extract
In a small bowl, combine the strawberries, vinegar, and 1/2 cup of the sugar. Stir gently and allow the strawberries to macerate in the juices for 2 hours. Strain the berries, reserving the juices. Puree half of the berries.
In a medium mixing bowl, use a hand mixer on low speed to combine the milk and remaining cup of sugar until the sugar is dissolved, about 1 to 2 minutes. Stir in the heavy cream, vanilla, reserved strawberry juice, and pureed strawberries. Turn your ice cream maker on and pour the mixture into the freezer bowl. Freeze according to the manufacturers directions. Add the remaining strawberries 5 minutes before the freezer cycle ends. Ours finished soft serve after 25 minutes and we transferred it to a sealed container in the freezer to get a firmer set for about 2 hours.
After my surgery next week I hope to bring you some creations by Garrick as he and my husband take over the cooking duties while I recover from surgery on the 16th. There may even be a dish or 2 from my Mom if she travels out from NY to lend a hand as well!