Name: Strawberry & White Balsamic Ice Cream Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 12 h 35 min
Cuisine: Western
Ingredients: 300ml full-fat milk; 300ml double cream; 2 tsp vanilla extract; 3 large egg yolks; 110g white caster sugar; 600g perfectly ripe strawberries, hulled; 3-5 tbsp icing sugar, to taste; 4 tbsp white balsamic vinegar; Good squeeze lemon juice, to taste

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Introduction

This Strawberry & White Balsamic Ice Cream is a luscious, creamy treat bursting with fresh strawberry flavor and a hint of tangy balsamic vinegar. Perfect for summer days, it combines natural sweetness with a subtle depth that makes this ice cream truly special.

A silver metal bowl filled with smooth, light pink ice cream, showing soft swirls and creamy texture on the surface. A shiny silver scoop rests inside the bowl, with the scoop part partially buried in the ice cream, and the handle extending outward towards the top left. The bowl is on a folded white towel that is on a white marbled surface, with a small part of a fresh red strawberry visible on the left edge. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

300ml full-fat milk
300ml double cream
2 tsp vanilla extract
3 large egg yolks
110g white caster sugar
600g perfectly ripe strawberries, hulled
3-5 tbsp icing sugar, to taste
4 tbsp white balsamic vinegar
Good squeeze of lemon juice, to taste

Instructions

Step 1: Heat the milk and cream in a heavy-bottomed saucepan until it just reaches a boil. Remove from heat and stir in the vanilla extract.
Step 2: In a bowl, whisk the egg yolks and white caster sugar together for 1-2 minutes until pale and creamy. Slowly add the warm milk mixture to the eggs while whisking constantly.
Step 3: Place a large bowl in your sink or another larger bowl filled with ice and water. Clean the saucepan, then pour the combined mixture back into it. Cook over low heat, stirring almost constantly, until the custard thickens enough to coat the back of a spoon, about 10-12 minutes. Do not let it boil to avoid curdling.
Step 4: Pour the custard into the iced water bowl to cool. Stir for a few minutes, then occasionally until completely cooled. Cover and refrigerate.
Step 5: Chop the strawberries and blend them with 3 tablespoons of icing sugar and the white balsamic vinegar until smooth. Adjust sweetness by adding more icing sugar if needed. Strain the purée through a fine sieve to remove seeds.
Step 6: When the custard is chilled, fold in the strawberry purée and add lemon juice to enhance the flavor. Pour the mixture into an ice cream machine and churn according to the manufacturer’s instructions until soft.
Step 7: Transfer the ice cream to a container, cover with cling film or baking parchment, and freeze for at least 12 hours to firm up.
Step 8: If you don’t have an ice cream machine, pour the mixture into a container and freeze. Every couple of hours, remove and beat vigorously to break up ice crystals until creamy and smooth.
Step 9: Take the ice cream out of the freezer about 15 minutes before serving to soften slightly for easier scooping.

Tips & Variations

Use fully ripe, fragrant strawberries for the best natural sweetness and flavor.
Adjust the amount of white balsamic vinegar to balance the tanginess according to your taste.
Add a handful of chopped fresh mint or basil to the strawberry purée for a fresh herbal twist.
If you prefer a chunkier texture, reserve some chopped strawberries to fold in after churning.
For a vegan version, substitute dairy with coconut milk and cream, and use a suitable egg replacer.

Storage

Store the ice cream in an airtight container in the freezer for up to one week for optimal freshness. To serve, remove it from the freezer about 15 minutes before to allow it to soften slightly. Avoid repeated thawing and refreezing to maintain the creamy texture.

How to Serve

A close-up view of a metal bowl filled with smooth, light pink ice cream. The ice cream shows a creamy texture with some swirled and scooped areas, indicating softness. A shiny silver ice cream scoop with a ribbed handle rests inside the bowl, partially pressed into the ice cream. The bowl sits on a soft blue cloth, placed on a white marbled surface background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this ice cream without an ice cream machine?

Yes, you can freeze the mixture in a container and stir it vigorously every couple of hours to break up ice crystals. This manual method helps achieve a smoother texture, though it may not be as creamy as churned ice cream.

Why is white balsamic vinegar used in this recipe?

White balsamic vinegar adds a subtle tanginess and depth that complement the sweetness of strawberries without overpowering their flavor. It helps balance the overall taste of the ice cream nicely.