Strawberry Ice Cream with Balsamic and Pepper
This sophisticated homemade strawberry ice cream is laced with a splash of balsamic vinegar reduction and a sprinkling of freshly ground pepper.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 2 quarts 1x
- Cuisine: New American
Ingredients
Scale
- 1 pound of fresh strawberries (about 3 cups), cored and sliced into quarters
- 1/4 cup lemon juice
- 1 1/4 to 1 1/2 cup sugar (amount depends on sweetness of strawberries), divided
- 1 1/2 cups whole milk
- 2 3/4 cups cream
- 2 t vanilla paste or extract
- 1 T balsamic vinegar reduction
- 1/4 t fresh ground pepper
Instructions
- Stir strawberries, lemon juice and 1/4 to 1/2 cups of sugar together in a small bowl. Set aside and let macerate 2 hours or overnight.
- Using a hand mixer combine 1 cup of sugar and milk together, mixing until sugar is dissolved, about 2 minutes.
- Strain strawberries, reserving their juices. Mash the strawberries with a fork to whatever size chunks you prefer. Add the mashed strawberries, strawberry juice, cream, vanilla, balsamic reduction and pepper to the bowl and continue mixing to combine until the mixture is uniform in appearance.
- Pour strawberry and cream mixture into your ice cream maker and process according to manufacturer’s instructions.
- When the ice cream is done it will be very soft and should be eaten immediately or transferred to another container and stored in the freezer. To serve, set the ice cream out on the counter for about 15 minutes to soften before scooping.