If Balsamic vinegar and strawberries seem an odd pairing to you, you’re not alone. It may seem unusual, particularly in ice-cream. But the Italians have been enjoying this combination for a very long time and for good reason, it’s delicious!
In this ice-cream, the Balsamic is very subtle. It’s contribution is the lovely depth of flavor that it adds to the strawberries.
The recipe comes from San Francisco’s famous Bi-Rite Creamery, where customers form long lines around the block to sample their ice-cream, especially Strawberry Balsamic, one of their most popular flavors.
Adding sugar to quartered strawberries
Berries have been cooked in a skillet to soften and are transferred to a blender to puree
Puree until smooth
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| Strawberry Balsamic Ice Cream |
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Recipe type: Dessert
Author:
Serves: Approx. 1 quart
Ingredients
- Strawberry Puree:
- 1-1/2 pints or 3 cups strawberries, hulled, halved or quartered
- 2-1/2 T. sugar
- 2 t. balsamic vinegar
- Base:
- 5 large egg yolks
- 1/2 cup sugar
- 1-3/4 cups heavy cream
- 3/4 cups 1% or 2% milk
- 1/4 t. kosher salt
- 2 t. balsamic vinegar
Instructions
- Make the puree by combining the berries with the 2-1/2 T. sugar and 2 t. vinegar in a nonreactive skillet.
- Cook, stirring frequently until the berries are soft and the liquid is somewhat reduced, 6 to 8 minutes.
- Allow to cool slightly, then transfer to a blender or food processor.
- Puree until smooth and refrigerate.
- Make the base by whisking the yolks with 1/4 cup sugar in a heatproof bowl.
- Set aside.
- In a nonreactive saucepan, stir together the cream, milk, salt, and 1/4 cup sugar and cook over medium high heat until it reaches a bare simmer.
- Reduce heat to medium and remove 1/2 cup of the hot cream liquid.
- Add to the egg yolks slowly, while whisking constantly.
- Repeat with another 1/2 cup and then add to the cream mixture in the saucepan, stirring with a heatproof spatula.
- Cook carefully over medium heat, stirring constantly until it is thick enough to coat the back of a spoon and hold a clear path when you run your fingers across the spatula.
- Strain through a fine mesh strainer into a clean container.
- Cool in an ice water bath, and stir occasionally until cool.
- Remove from the bath, cover with plastic wrap and refrigerate overnight or at least 2 hours.
- Whisk the puree and the remaining 2 t. vinegar into the chilled base.
- Freeze in your ice cream maker according to the manufacturers instructions.
- Chill in the freezer for a few hours before serving.
- Shelf Life: 1 week
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Hi Kathy, I was wondering if you have tried this as a sorbet? I don’t eat eggs or dairy, so was wondering if you think this is adaptable?
I’ve not tried it as a sorbet, but can’t see why it wouldn’t work. Just purée the strawberries in a blender or food processor and strain. Add a sugar syrup to taste (1/2 cup water to 1/2 cup sugar, the balsamic vinegar and add to the ice cream maker. Should taste just fine.
Hi Ann, I made a recipe replacing the custard-base ingredients (eggs, milk/cream) with light coconut milk and a splash of vanilla extract – and it came out great! I used lots off balsamic vinegar since I love the kick it gives, also used fresh strawberries from the farmers market.
What a great idea! I love coconut milk. You may want to check out my post on Coconut Popsicles with Roasted Peaches and Raspberries.
I’m trying to make this recipe, but when I made my base it almost looked curdled. It had the look of whey when I put in in the strainer, so I mashed the solid part through the strainer. It’s currently in the refrigerator cooling, but I’m thinking about just starting over on the base. Maybe I cooked the base too long? Any suggestions?
Curdling will occur when you add the hot cream mixture to the eggs too quickly. If it isn’t too curdled just go ahead and process it in the ice cream maker. The texture may be less than perfect but should taste fine. Good luck.