Roasted Strawberry Balsamic Ice Cream Recipe

Ingredients

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16 ounces fresh strawberries (hulled and thickly sliced)
2 tablespoons balsamic vinegar
6 egg yolks
1 teaspoon vanilla extract

3/4 cup granulated sugar
2 cups whole milk
1 cup half and half

Nutritional

Serving Size: 1 (353.4 g)
Calories 757
Total Fat - 54 g
Saturated Fat - 20.7 g
Cholesterol - 1995.3 mg
Sodium - 165.1 mg
Total Carbohydrate - 34 g
Dietary Fiber - 1.1 g
Sugars - 25.6 g
Protein - 32.1 g
Calcium - 346.8 mg
Iron - 5.3 mg
Vitamin C - 33.6 mg
Thiamin - 0.4 mg

Step by Step Method

Step 1

Toss sliced strawberries and balsamic vinegar together in a large bowl until strawberries are evenly coated in the vinegar. Spread strawberries in a single layer on a large baking sheet and bake at 375 degrees F for 15-20 minutes until strawberries have shrunk and caramelized. Remove from oven and set aside to cool.

Step 2

When strawberries have cooled, place them in a small blender or food processor and puree until there are no large chunks left. Set puree aside.

Step 3

Combine milk and half and half in a large saucepan over medium heat and bring to a simmer. Whisk mixture occasionally to make sure milk doesn't burn.

Step 4

While milk mixture heats up, combine egg yolks, vanilla extract, and sugar together in a large bowl. Whisk vigorously for one to two minutes until ingredients are well mixed and egg yolks have lightened in color.

Step 5

When milk is at a simmer, remove pan from heat and temper the egg mixture by adding a tiny bit of hot milk at a time to the eggs while whisking constantly. Add a few tablespoons of hot liquid at a time, still whisking, until you've incorporated a little more than half of the hot mixture into the eggs.

Step 6

Pour the remaining hot mixture into the eggs and whisk to combine. Whisk strawberry puree into egg mixture.

Step 7

Return entire mixture to saucepan and return pan to the stove on low hear, stirring frequently, until the ice cream custard has thickened and coats the back of a wooden spoon.

Step 8

Remove from heat and pour into a large bowl. Cover with plastic wrap, making sure the wrap is touching the custard - to prevent a film from forming. Allow to cool for 30 minutes to an hour, then reefrigerate 6-8 hours or overnight.