Strawberry Balsamic Ice Cream With Sweet Balsamic Syrup

I first tasted strawberry and balsamic together at a dinner party where the host macerated sliced strawberries in balsamic vinegar and sugar for thirty minutes and served them over ice cream. This recipe puts the balsamic inside the ice cream. Fresh strawberries sit in sugar and two tablespoons of balsamic vinegar for half an hour, get pureed smooth, then fold into a base of heavy cream, whole milk, sweetened condensed milk, and salt.

The separate balsamic syrup is poured on top when you serve. Half a cup of balsamic vinegar reduced with brown sugar until thick and syrupy, about ten minutes. Dark, glossy, and sweet-sharp. It pools on the ice cream and streaks through each scoop. A keeper for the recipe box.

Tips for Making Strawberry Balsamic Ice Cream

Macerate the strawberries first

Sliced strawberries with sugar and balsamic vinegar, sitting at room temperature for thirty minutes. The berries release juice and absorb the vinegar.

Puree the macerated berries until smooth. This is the strawberry base that folds into the cream mixture.

Reduce the balsamic syrup slowly

Half a cup of balsamic vinegar and brown sugar in a small saucepan over medium heat. Simmer until reduced by half, about ten minutes.

It should coat the back of a spoon when done. It thickens further as it cools. Let it come to room temperature before drizzling over the ice cream.

Strawberry-Balsamic Ice Cream with Sweet Balsamic Syrup

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4 from 1 review

• Author: Stephanie Russell
• Total Time: 1480 minutes
• Yield: 1 quart 1x

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Description

Strawberries and balsamic vinegar make for a cool, unexpected twist on ice cream, offering a delightful balance of sweet and tangy flavors.

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Ingredients

Units USM Scale 1x2x3x

• 2 cups fresh strawberries, hulled and sliced
• 1/2 cup granulated sugar
• 2 tablespoons balsamic vinegar
• 1 cup heavy cream
• 1 cup whole milk
• 1/2 cup sweetened condensed milk
• 1/4 teaspoon salt
• 1/2 cup balsamic vinegar (for syrup)
• 1/4 cup brown sugar (for syrup)

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Instructions

1. In a bowl, combine strawberries, granulated sugar, and 2 tablespoons balsamic vinegar. Let sit for 30 minutes.
2. In a blender, puree the strawberry mixture until smooth.
3. In a separate bowl, whisk together heavy cream, whole milk, sweetened condensed milk, and salt.
4. Stir in the strawberry puree.
5. Churn the mixture in an ice cream maker according to manufacturer’s instructions.
6. For the syrup, combine 1/2 cup balsamic vinegar and brown sugar in a saucepan over medium heat.
7. Simmer until reduced by half and syrupy, about 10 minutes.
8. Serve the ice cream drizzled with balsamic syrup.

Notes

*You can take the liberty of adding whatever kind you have laying around. A strawberry, raspberry, or peach may be good in here, too. It adds a different fruity element to the ice cream.

Special equipment needed: Ice cream maker – Make sure the ice cream vessel is frozen prior to use. I usually just leave mine in the freezer all the time so it’s always ready for me.

• Prep Time: 40 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Nutrition

• Serving Size: 1/2 cup
• Calories: 250
• Sugar: 25
• Sodium: 100
• Fat: 15
• Carbohydrates: 30
• Fiber: 1
• Protein: 3

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