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
|Strawberry Balsamic Ice Cream||
- Strawberry Puree:
- 1-1/2 pints or 3 cups strawberries, hulled, halved or quartered
- 2-1/2 T. sugar
- 2 t. balsamic vinegar
- 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
- 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