Surprise your taste buds with this easy strawberry ice cream swirled with a tart balsamic vinegar.
Do not be afraid of this odd-sounding ice cream flavor. It may sound a bit unusual, but trust us, one bite of this rich and velvety Strawberry Balsamic Ice Cream will change your perception of traditional ice cream flavors forever.
In Italy, balsamic vinegar and fresh berries are a classic combination. I think it is because the blend of tangy and sweet work well together as you process the flavors in your mouth. I had never dreamed of using it in ice cream until I tasted it at an industry food show. I was so blown away by this idea, that I raced home and started experimenting right away. Our house is “ice cream central” this summer, since the recent purchase of our first ice cream maker. I feel like a mad scientist, and everyone is happy to “pitch in” and taste-test my concoctions.
Originally I wanted to add a third component to this treat, such as mint or rosemary, as the ice cream I had tasted was a bit too subtle to put the Superman Cooks name on it. However, my partner in crime reminded me that I should not mess with the simplicity of a great thing. She was right once again. Instead, I decided to use a stronger flavor profile of the balsamic, which yielded a fantastic result. Our Strawberry Balsamic Ice Cream has a nice sweetness and a rich and creamy texture.
As with all of our recipes, use your own judgment when serving. But I think this ice cream can easily handle a little extra drizzle of balsamic glaze, just like a bowl of vanilla ice cream deserves a drizzle of chocolate syrup. This weird-sounding dessert makes for a surprisingly delicious (and addictive) summer treat.
- 1½ C fresh strawberries
- ¾ C whole milk
- ⅔ C granulated sugar
- 1½ C heavy cream
- 2 tsp vanilla extract
- 1 tsp salt
- ½ C balsamic glaze
- Wash and de-stem the berries. Place in food processor. Pulse 4-5 times until berries are rough chopped. Set aside.
- Using a hand mixer, combine milk, sugar and salt until combined and sugar is dissolved.
- Stir in heavy cream and vanilla along with berries and the juice that it produced while sitting.
- Cover and refrigerate for at least an hour up to overnight.
- Place mixture into ice cream maker and mix according to manufacturers instructions. Mix until the mixture is soft serve consistency.
- Fold the balsamic glaze into the ice cream using a spatula. You want it to create a swirl in the ice cream.
- Transfer to an air tight container and freeze an additional 2 hours (or longer) before serving.