Balsamic Strawberry Ice Cream

Fresh strawberry ice cream with a twist

Creamy ice cream and strawberries are given a balsamic twist to create an ice cream that rises above the strawberry pack. A touch of balsamic vinegar adds sweet complexity and some of the acidity lost by cooking the fruit.

Balsamic Strawberry Puree

500g strawberries, hulled
50g sugar
10g balsamic vinegar

Ice Cream Base
100g sugar
120g milk
300g cream
5 large egg yolks
¼  tsp salt
10g balsamic vinegar

Balsamic Strawberry Puree

• Place all Balsamic Strawberry Puree ingredients in Mixing Bowl. Cook for 10 min/80°C/Speed 2.
• Puree for 10 sec/Speed 8.
• Set aside and refrigerate until ready to use.

Ice Cream Base

• Mill sugar for 15 sec/Speed 10.
• Add cream and milk and mix for 10 sec/Speed 5.
• Add egg yolks and mix for 15 sec/Speed 4.
• Cook for 10 min/80°C/Speed 4.
• Add salt, balsamic vinegar and balsamic strawberry puree and mix for 10 sec/Speed 4.
• Cover and refrigerate a minimum of at least 2 hours, or overnight until mixture is cold.

Method using Thermomix® Appliance only (no ice cream churner)

• Pour into ice cream container and freeze.
• After 4-5 hours when partially frozen, place mix in Mixing Bowl and remix for 1 min/Speed 5.

For ice cream churners

• Pour the mixture into the mixing bowl of the ice cream churner and let churn for 40 minutes until soft and creamy.

Store in airtight container in freezer.

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