Strawberry Balsamic Ice Cream with a Strawberry Balsamic Reduction
Fresh strawberry ice cream with balsamic vinegar makes for a great summer dessert.
- 6 egg yolks
- 1 3/4 cups heavy cream
- 3/4 cup milk
- 1/4 teaspoon salt
- 1 pound strawberries hulled and chopped
- 1/2 cup Sugar divided
- 1 tablespoon + 2 teaspoons balsamic vinegar divided
- 1 tablespoon vodka optional
Heat cream and milk 1/4 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, 1/4 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.