This has been a great year for strawberries. Since they have come onto the scene in late spring, we have bought strawberries every chance we could. Maybe it is because we have been buying organic strawberries almost exclusively, but they have been really flavorful and sweet. The four of us can easily eat a pound in a sitting and it would probably be more, but that’s all I make available at a time. Last week, when there was a sale on organic strawberries at the store, we sorta went crazy and bought 11 quarts.
We ate a lot of them and I froze a lot of them. I also made some Strawberry Balsamic Ice Cream.
It was delicious. The balsamic is very subtle, but adds a little savoriness that compliments the strawberries perfectly.
This is the first strawberry ice cream recipe I have tried that cooks the strawberries a bit up front. It releases the juices from the strawberries. I took it a step further by scooping out the strawberries and boiling down the juice a little to concentrate the flavors even more.
This recipe only uses up 1 quart of strawberries. I was contemplating making another gallon of it to store up in the freezer, but jam called to me instead. I’ll show you the jam another. Today, I think you should try making this ice cream. It might change your idea of what strawberry ice cream should be.
Strawberry Balsamic Ice Cream
adapted from Sweet Cream and Sugar Cones
1 pound (quart) fresh, preferably organic strawberries, stemmed and cut up into 1 inch chunks
2 1/2 tablespoons sugar
2 teaspoons balsamic vinegar
In a medium sized frying pan, warm the strawberries, sugar, and vinegar over medium heat until the sugar melts. Stir often and simmer for about 5 minutes until the strawberries are very small and there is a lot of juice in the pan. Using a slotted spoon, scoop out the berries into a blender. Return the pan with its juices to the stove. Over medium low heat, simmer the juices until syrupy and reduced to 2-3tablespoons. Remove from heat and let cool for a few minutes. Then, add the strawberry juice to the blender with the strawberries and pulse a few times to blend and puree.
Transfer to a container and put in the fridge until you are ready to put the ice cream into the machine.
5 large egg yolks
2 cups (16 ounces) heavy cream
1/2 cup (4 ounces) whole milk
1/2 cup (3.5 ounces) sugar
1/4 teaspoon salt
Have ready: a large bowl of ice water with another, smaller bowl inside it that will hold at least a quart and a strainer.
In a medium bowl, whisk together the egg yolks and 1/4 sugar until blended.
Heat the cream, milk, salt, and remaining sugar in a medium saucepan until it is quite steamy and the sugar is all dissolved.
Whisking all the while, add the hot milk to the egg yolks one ladleful at a time until all the milk is combined with the yolks. Return the milk mixture to the saucepan and heat over medium heat, stirring constantly with a spatula until slightly thickened. You should be able to draw a path through the mixture on the back of a spoon. This will take just a few minutes, so stir and check often.
Pour the cream through the strainer into the bowl inside the ice-water bath. Using a clean spatula, stir the cream every once in awhile until it is cool. Remove the bowl from the water bath, cover, and place in the fridge until thoroughly cold, at least 6 hours and up to 24.
When you are ready to make the ice cream, pour the cream mixture and the strawberry puree into the bowl of your ice cream maker. Freeze in your ice cream maker according to its directions. Transfer to a container and freeze for an hour or so to let the ice cream firm up further. Enjoy!