Description
Sweet strawberries meet tangy balsamic vinegar in this dreamy ice cream. A simple dessert with a sophisticated twist.
Ingredients
Units
Scale
- 1 1/2 cups (355 ml) fresh strawberries
- 3/4 cups (177 ml) whole milk
- ⅔ cups (160 ml) granulated sugar
- 1 1/2 cups (355 ml) heavy cream
- 2 tsp vanilla extract
- 1 tsp salt
- 1/2 cups (118 ml) balsamic glaze
Instructions
- Wash and de-stem the berries. Place in a food processor and pulse 4-5 times until roughly chopped. Set aside.
- Using a hand mixer, combine milk, sugar, and salt until combined and the sugar is dissolved.
- Stir in heavy cream, vanilla, the berries, and their juice.
- Cover and refrigerate for at least 1 hour, or up to overnight.
- Place the mixture into an ice cream maker and mix according to the manufacturer’s instructions until soft-serve consistency.
- Fold the balsamic glaze into the ice cream using a spatula to create a swirl.
- Transfer to an airtight container and freeze for an additional 2 hours (or longer) before serving.
Notes
- For a more intense balsamic flavor, reduce the balsamic glaze by simmering it on the stovetop for 5-7 minutes before adding it to the ice cream.
- If you don’t have an ice cream maker, you can freeze the mixture in a shallow container, stirring every hour for the first three hours to prevent large ice crystals from forming.
- To make this recipe dairy-free, substitute full-fat coconut milk for the whole milk and heavy cream.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Dessert
- Method: Churning
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 40
- Sodium: 50
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Carbohydrates: 40
- Fiber: 3
- Protein: 3
- Cholesterol: 50