Love is in the air, and this balsamic and strawberry ice cream fills all the criteria for Valentine’s Day (except chocolate, we need more chocolate!)
There are a lot of kitchen tools/equipment that we find gimmicky. Some will agree with certain products more so than others. Personally, I love my ice cream machine! No gimmick here! It is broken out minimum once a month and the flavours are always something new and exciting. I tend to think of family when I choose my flavours, and when Thanksgiving was held this past year, I thought of my dad who loves strawberry ice cream.
This balsamic and strawberry ice cream is definitely a more sophisticated variety. Some people may go “eww, balsamic vinegar in ice cream?!” But trust me, it works, and balsamic and strawberry are a classic pairing my books. We are not adding a whole bottle here (but I think I could drink the stuff straight, I love it that much!)
I know I said I made this back around Thanksgiving (that is October for us Canadians,) but I thought it would be the perfect Valentine’s Day recipe to share with you. Not many enjoy ice cream in the winter months, but I can eat it all-year-round, no complaints. My daughter takes after me in this department as well 🙂
15 minPrep Time
20 minCook Time
35 minTotal Time
- 1 lb fresh strawberries + more for mix-ins
- 1 tbsp. balsamic vinegar
- 2 cups heavy whipping cream
- 1 cup milk
- 1/2 cup + 1 tsp. granulated sugar
- 4 egg yolks
- 1 tbsp. cornstarch
- Pinch of salt
- Roughly chop strawberries and add to a medium saucepan over medium heat. Add balsamic vinegar and 1 tsp. sugar. Cook until strawberries break down and are soft. Stir in whipping cream, sugar, and some salt. Stir often until the mixture is really hot but never boils.
- In a large mixing bowl, add your egg yolks and whip until fluffy and paler in colour. Carefully and SLOWLY add the hot mixture to the eggs, stirring constantly. Otherwise you risk scrambling the eggs. Pour mixture back into the pan and return to stove.
- Combine milk and cornstarch and add to pot. Heat until mixture is very hot again, but not boiling. Allow to cool to room temperature before storing in refrigerator overnight.
- Follow your ice cream machines instructions the following day and in the last couple of minutes of churning be sure to add some freshly chopped strawberries for added texture!
So happy with this recipe and we loved the frozen chunks of strawberries found within 🙂 I was using a similar method to make homemade strawberry milk but haven’t had the time (or the ability to accept the prices of strawberries right now!) to try out another batch. Hopefully by the summer this will come to light!