Roasted Balsamic Strawberry Ice Cream
Ingredients:
- 2 cups fresh strawberries, hulled and sliced
- 2 tablespoons balsamic vinegar
- 1/4 cup granulated sugar
- 1 1/2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- Pinch of salt
- 5 large egg yolks
Instructions:
Set the oven to 350F 175C and heat it up
Put the sliced strawberries, balsamic vinegar, and 1/4 cup of sugar in a baking dish
Add toss to cover evenly
Put the strawberries in an oven that has already been heated for 25 to 30 minutes, or until they soften and start to drip juices
Allow to cool a bit
Mix the heavy cream, milk, salt, and the last 3/4 cup of sugar in a saucepan
Stir it every now and then while heating it over medium-low heat until it starts to simmer
Whisk the egg yolks in a different bowl until they are smooth
Slowly add about half a cup of the hot cream mixture to the egg yolks while whisking all the time
Put the egg mixture back into the pan with the rest of the cream mixture
Stir the mixture all the time over low heat for about 5 to 7 minutes, or until it gets thick enough to coat the back of a spoon
Do not let it get too hot
Use a fine-mesh sieve to pour the custard into a clean bowl
Wait until it's cool enough to touch
If you have a blender or food processor, blend the roasted strawberries until they are smooth
After the custard has cooled, add the puree and mix it in
Cover the bowl with plastic wrap and press it right on top of the custard to keep a skin from forming
Put the mixture in the fridge for at least four hours or overnight to cool it down
Follow the directions on the ice cream maker's manual to churn the chilled mixture until it has the consistency of soft serve
Move the ice cream that has been churned to a container that can go in the freezer
Freeze for at least 4 hours, or until it is firm
If you want, you can serve the roasted balsamic strawberry ice cream with fresh strawberries on top or a drizzle of balsamic reduction
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