Summer is not summer without strawberries, and strawberry balsamic ice cream is a real treat.
It’s time again for me to cook from someone else’s blog for the Secret Recipe Club and as always it’s exciting when I get the email and see which blog I get to cook from. The “secret” part is that no one knows who is assigned what until reveal day. Someone right now is making something of mine, and I hope it pleases them, as much as this recipe pleased me.
I was assigned Food Babble, written by Kate, who is a busy mom with three kids, a husband, Mike and dog, Murphy. How did she ever find the time to make this delicious ice cream?
Originally, I was going to make this Goat Cheese Tart, but in the last week I was given about 12 quarts of freshly picked Tennessee strawberries. Last Friday, a good friend who owns a farm arranged for us to go pick some strawberries at another farm close by.
We picked and we picked and we picked giant, juicy strawberries. This put me in quite the strawberry mood, and when I saw Kate’s Strawberry Balsamic Ice Cream I knew this is what I had to make.
I’ve made strawberry ice cream here before, but I must tell you, the strawberry balsamic ice cream is really flavorful and deeply colorful. I used a good quality, syrupy balsamic vinegar which is good on ice cream just by itself. The recipe calls for cooking the strawberries with the balsamic vinegar and some sugar, which drives a deep intense flavor. I pureed them in my Vitamix and chilled and then made the custard. Once both are very chilled, they mixed together with a little more balsamic and processed through the ice cream machine. I added in some vodka, which remains flavorless but helps prevent the ice cream from getting too icy. It worked, as this was one very creamy ice cream.
I served the strawberry balsamic ice cream tonight at Retro Rose’s house (she’s my mom) and she loved it and wouldn’t let me take any home. It was a big hit.
- 6 egg yolks
- 1¾ cups heavy cream
- ¾ cup milk
- ¼ teaspoon salt
- 1 pound strawberries, hulled and chopped
- ½ cup Sugar, divided
- 1 tablespoon + 2 teaspoons balsamic vinegar, divided
- 1 tablespoon vodka (optional)
- Heat cream and milk ¼ cup sugar sugar bringing to a hot simmer. Divide the cream milk mixture in half. Set half aside.
- Beat egg yolks in separate bowl. Temper with half the hot cream milk mixture and slowly add back into mixture. Cook over a medium heat, stirring constantly until thickened (coats back of wooden spoon.) Remove from heat and add remaining milk/cream. Strain through a fine mesh strainer.
- Cool and then chill for several hours until very cold.
- In a medium saucepan over medium heat, combine strawberries, ¼ cup sugar and 1 tablespoon balsamic vinegar.
- Bring to a boil then reduce heat to a simmer.
- Simmer strawberries for 10 minutes until reduced and juices become syrupy. Cool to room temperature then puree in a blender until smooth. Set aside in refrigerator.
- When both mixtures are very cold mix together with the remaining balsamic vinegar. Follow directions on ice cream machine. Churn until ice cream is ready. At the very end of mixing, add vodka. This helps to prevent ice cream from getting icy.