Strawberries and balsamic vinegar make for a cool, unexpected twist on ice cream.
- 2 cups half-and-half
- 1 cup heavy cream
- 1 cup brown sugar
- 1 vanilla bean; halved and seeds scraped
- 1 pint strawberries; washed, hulled, chopped into small pieces
- 3 tablespoons balsamic vinegar
- 1/4 cup brown sugar
- 2 tablespoons gooseberry preserves*
- In a medium-sized sauce pan set over medium-low heat, combine the half-and-half, heavy cream, brown sugar, and vanilla bean with seeds and bring it up to a slight simmer before taking it off the heat.
- Let cool slightly before removing the vanilla bean and place the mixture into a lidded container in the fridge to sit overnight.
- Meanwhile, place the chopped strawberries into a small bowl and combine with the balsamic vinegar and brown sugar. Mix together, cover, and place in the fridge to marinate overnight.
- The next day, separate the macerated strawberries from the extra balsamic sauce at the bottom of the bowl. Place the balsamic sauce in a small saucepan set over medium-low heat and allow to reduce until thick and syrupy, about 15-20 minutes. Take off the heat and allow to cool.
- Place the ice cream mixture into an ice cream machine. Add the 2 tablespoons of gooseberry preserve and the macerated strawberries. Turn on the machine and let churn until thick, about 30-40 minutes depending on your ice cream model.
- Ice cream is ready to eat as soon as machine is finished churning it, but I usually let it harden even more in the freezer a couple hours. When you’re ready to serve, scoop ice cream into bowls and drizzle over sweet balsamic syrup.
*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: 24 hours
- Cook Time: 40 mins