Roasted Strawberry Balsamic Ice Cream
August 28, 2016
"Roasting the strawberries intensifies the flavor and sweetness, and the balsamic vinegar balances out the sweetness of the berries and the custard. This is an amazing ice cream that's a perfect ending for a dinner party! NOTE: TIME DOES NOT INCLUDE CHURNING OR FREEZING TIME."
- 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
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.
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.
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.
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.
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.
Pour the remaining hot mixture into the eggs and whisk to combine. Whisk strawberry puree into egg mixture.
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.
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.
Pour ice cream mix into your ice cream maker and churn according to the manufacturer's instructions. My Cuisinart takes about 30 minutes.
Tips & Variations
- Ice Cream maker