STRAWBERRY & WHITE BALSAMIC ICE CREAM
This refreshing summer dessert is milky, subtle and slightly tangy. Use the plumpest, most perfectly-ripe strawberries you can find for the best flavour
Provided by Diana Henry
Categories Dessert
Time 35m
Number Of Ingredients 9
Steps:
- Heat the milk and cream in a heavy-bottomed saucepan until it just reaches a boil. Take off the heat and add the vanilla. In a bowl, whisk the egg yolks and caster sugar together for 1-2 mins until pale and creamy. Slowly add the warm milk to this, whisking all the time.
- Put a large bowl in your sink (or into another larger bowl), and put water and ice cubes around it. Wash out the saucepan, then pour the cream and egg mixture into it. Set over a low heat and cook, stirring almost constantly, until it thickens enough to coat the back of a spoon, about 10-12 mins (be sure not to let the custard boil or it will curdle). As soon as it's thick enough, pour it into the bowl set in iced water. Keep stirring the mixture for a couple of mins, then stir at intervals until cooled. Cover and put in the fridge.
- Chop the strawberries and put them in a food processor with 3 tbsp icing sugar and the balsamic vinegar. Whizz to a purée. Taste for sweetness - you might need more sugar, you might not, depending on your strawberries. Push the purée through a fine sieve over a small bowl to get rid of the seeds.
- When the ice cream custard has chilled, stir in the strawberry purée and taste - you will probably want a little lemon juice (I find it heightens the flavour). Churn in an ice cream machine following manufacturer's instructions. It will still be quite soft. Put in a container, cover with cling film or baking parchment and put it in the freezer. This ice cream takes a good 12 hrs to freeze well. If you don't have an ice cream machine, pour the mixture into a container and put it in the freezer. Take it out of the freezer every couple of hours and beat it vigorously to break up the ice crystals. You want to end up with a smooth, creamy mixture.
- Take the ice cream out of the freezer about 15 mins before serving.
Nutrition Facts : Calories 362 calories, Fat 24 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 31 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium
STRAWBERRIES AND STRAWBERRY ICE CREAM WITH BALSAMIC VINEGAR
Steps:
- Place strawberries in a bowl. Sprinkle with sugar, vinegar and pepper. Toss until well combined. Let stand 1 hour or all day.
- Divide the ice cream into 4 serving dishes. Top with 1/4 of the strawberries and the juice. Serve immediately.
Nutrition Facts : Calories 242 calorie, Fat 8.7 grams, SaturatedFat 5 grams, Carbohydrate 40 grams, Fiber 5 grams, Protein 3 grams
STRAWBERRY, BLACK PEPPER AND BALSAMIC ICE CREAM
Best served with a drizzle of reduced balsamic vinegar (boil until if forms a syrup, cool, and spoon over ice cream). Cooking time is chilling/freezing time.
Provided by Raquel Grinnell
Categories Frozen Desserts
Time 8h30m
Yield 1 quart, 8 serving(s)
Number Of Ingredients 10
Steps:
- In a medium saucepan, mix 1 cup of the cream with the milk, 3/4 cup sugar, and a pinch of salt. Warm the cream mixture over medium-high heat, stirring occasionally, until the sugar dissolves and tiny bubbles begin to form around the edge of the pan, 3 to 4 minutes.
- Stir in the black peppercorns. Cover, remove from the heat, and let sit for 1 hour. Taste and let sit longer if you want a stronger flavor.
- Prepare an ice bath by filling a large bowl with several inches of ice water. Set a smaller metal bowl (one that holds at least 1-1/2 quarts) in the ice water. Pour the remaining cup of cream into the inner bowl (this helps the custard cool quicker when you pour it in later). Set a fine strainer on top. Whisk the egg yolks in a medium bowl.
- Rewarm the cream mixture over medium-high heat until tiny bubbles begin to form around the edge of the pan, 1 to 2 minutes. In a steady stream, pour half of the warm cream mixture into the egg yolks, whisking constantly to prevent the eggs from curdling.
- Pour the egg mixture back into the saucepan and cook over low heat, stirring constantly and scraping the bottom with a heatproof rubber spatula until the custard thickens slightly (it should be thick enough to coat the spatula and hold a line drawn through it with a finger), 4 to 8 minutes. An instant-read thermometer should read 175° to 180°F at this point. Don't let the sauce overheat or boil, or it will curdle. Immediately strain the custard into the cold cream in the ice bath. Press firmly on the black peppercorns in the strainer with the spatula to extract as much flavor as possible.
- Cool the custard to below 70°F by stirring it over the ice bath. Puree strawberries with the 1/2 cup sugar. Stir the strawberry puree, balsamic vinegar, and vanilla extract into the cooled custard.
- Refrigerate the custard until completely chilled, at least 4 hours. Then freeze the custard in your ice cream maker according to the manufacturer's instructions. Transfer to an air-tight container, and freeze for at least 4 hours or up to 2 weeks.
Nutrition Facts : Calories 399.9, Fat 26, SaturatedFat 15.3, Cholesterol 215.7, Sodium 40.6, Carbohydrate 39.2, Fiber 1.1, Sugar 35.7, Protein 4.3
STRAWBERRY HONEY BALSAMIC WITH BLACK PEPPER ICE CREAM
This recipe from Salt & Straw takes sweet, rich strawberry ice cream up a notch-honey balsamic vinegar adds some tang and finely ground black pepper brings a little spice.
Provided by Tyler Malek
Categories Ice Cream Dessert Frozen Dessert Strawberry Honey Pepper
Yield 2 pints
Number Of Ingredients 17
Steps:
- Strawberry puree:
- Spread the strawberries out evenly on the lined sheet pan and drizzle them with the honey. Bake for 15 minutes. Stir the berries and continue baking until they just barely begin to caramelize and get a little bit of roasted color to them, about 20 minutes more. Remove the sheet pan from the oven and let them sit until they're cool enough to handle. Transfer the berries to a blender along with the yummy sticky stuff on the parchment paper and puree to make a smooth sauce. Chill in the fridge until cold.
- Store the puree in the fridge for up to 2 weeks or in the freezer for up to 3 months.
- Ice cream base:
- Combine the sugar, dry milk, and xanthan gum in a small bowl and stir well.
- Pour the corn syrup into a medium pot and stir in the whole milk. Add the sugar mixture and immediately whisk vigorously until smooth. Set the pot over medium heat and cook, stirring often and adjusting the heat if necessary to prevent a simmer, until the sugar has fully dissolved, about 3 minutes. Remove the pot from the heat.
- Add the cream and whisk until fully combined. Transfer the mixture to an airtight container and refrigerate until well chilled, at least 6 hours, or for even better texture and flavor, 24 hours. Stir the base back together if it separates during the resting time. The base can be further stored in the fridge for up to 1 week or in the freezer for up to 3 months. (Just be sure to fully thaw the frozen base before using it.)
- Ice cream:
- In a bowl, combine the strawberry puree, vinegar, and black pepper with the ice cream base. Whisk as needed to get everything completely incorporated into the base. Pour the mixture into an ice cream maker and turn on the machine. Churn just until it has the texture of soft-serve.
- Stir the jam with a fork to loosen it. Quickly alternate spooning layers of the mixture and dollops of the jam in freezer-friendly containers.
- Cover with parchment paper, pressing it to the surface of the ice cream so it adheres, then cover with a lid. It's okay if the parchment hangs over the rim. Store it in the coldest part of your freezer (farthest from the door) until firm, at least 6 hours. It will keep for up to 3 months.
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