Balsamic Roasted Strawberry Ice Cream
Happy Halloween everyone! Are you guys out and about celebrating? Our trick and treating night was actually last night; and because I’m down and completely out of commission (including losing my voice) due to a nasty strep throat and laryngitis, my hubby took the kids out to get candies from the neighbors while I’m at home, covered in my essential oils, and full of ibuprofen and antibiotics. I wanted to share this recipe that’s very timely for the weekend. After my week this week, I’m definitely ready to recover and have some delicious treats at the house. Do you still have any of the Balsamic-Roasted Strawberries left? If yes, make this balsamic roasted strawberries ice-cream. You won’t regret it. Trust me. This is one of my favorite ice-creams yet to date. I know every blogger you see would say that their latest recipe is their best recipe yet, but seriously, I have had my share of ice-creams, from all over the world – and this was one of my top favorites. Go ahead and jump with joy. Your welcome. I couldn’t have possibly passed up an opportunity to actually turn something this delicious into ice-cream.
Now, ice-cream is a welcome treat at our house – we eat them all year long (and everyone in my house is pretty lucky to have me around). We find ways to celebrate with ice-cream. I would wear layers of clothing just so that I can eat ice-cream, even in the middle of winter, snow-covered roads and track, when it’s minus 20 degrees outside. Ideally, I would just puree the strawberry compote, and drizzled them in my favorite homemade vanilla ice-cream. But my daughter is pretty picky about chunks in her ice-cream, so I decided to puree the compote, and infuse the strawberry into the mixture. I ended up with a beautiful dusty-rose colored ice-cream, very subdued color of ice-cream that’s oh so lovely, creamy, and sweet, the kind of sweetness that makes you squint your eyes. It’s the kind of ice-cream that you take a bite into, and then wonder, what is that flavor? I know that there are some strawberries. But there’s more to it – what is it? This ice-cream is beautiful, elegant, and perfectly churned. I’ll be looking forward to making them again in the spring. Have a great weekend – I’m sure ready for the weekend (and to have my voice back)!
Balsamic Roasted Strawberry Ice Cream
Yield: 1 quart
2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
5 large egg yolks
1 lb. fresh or frozen strawberries, trimmed, pureed, strained, and mixed with 1/2 cup sugar (or less, if your berries are very sweet)
In a medium saucepan, mix 1 cup of the cream with the milk, sugar, and a pinch of salt. Warm the cream mixture over medium-high heat, stirring occasionally, until the sugar dissolves and tiny bubbles begin to form around the edge of the pan, 3 to 4 minutes.
Prepare an ice bath by filling a large bowl with several inches of ice water. Set a smaller metal bowl (one that holds at least 1-1/2 quarts) in the ice water. Pour the remaining cup of cream into the inner bowl (this helps the custard cool quicker when you pour it in later). Set a fine strainer on top. Whisk the egg yolks in a medium bowl.
In a steady stream, pour half of the warm cream mixture into the egg yolks, whisking constantly to prevent the eggs from curdling.
Pour the egg mixture back into the saucepan and cook over low heat, stirring constantly and scraping the bottom with a heatproof rubber spatula until the custard thickens slightly (it should be thick enough to coat the spatula and hold a line drawn through it with a finger), 4 to 8 minutes. An instant-read thermometer should read 175° to 180°F at this point. Don’t let the sauce overheat or boil, or it will curdle. Immediately strain the custard into the cold cream in the ice bath.
Cool the custard to below 70°F by stirring it over the ice bath. Stir the strawberry puree into the cooled custard.
Refrigerate the custard until completely chilled, at least 4 hours. Then freeze the custard in your ice cream maker according to the manufacturer’s instructions.
Transfer to an air-tight container, and freeze for at least 4 hours or up to 2 weeks.
Note: If you don't mind chunks of strawberries in your ice cream, you can also opt not to strain the strawberries. Either mix pureed into the custard, or drizzle into the vanilla ice-cream base.