Description
This luscious Strawberry & White Balsamic Ice Cream combines ripe strawberries with the subtle tang of white balsamic vinegar and creamy custard for a refreshing, gourmet frozen treat. The rich base is made with full-fat milk, double cream, and egg yolks, gently cooked to a smooth custard, blended with a fine purée of strawberries and white balsamic, then churned into a velvety ice cream. Perfect for summer desserts or an elegant finish to any meal.
Ingredients
Scale
Custard Base
- 300ml full-fat milk
- 300ml double cream
- 2 tsp vanilla extract
- 3 large egg yolks
- 110g white caster sugar
Strawberry Purée
- 600g perfectly ripe strawberries, hulled
- 3–5 tbsp icing sugar, to taste
- 4 tbsp white balsamic vinegar
- Good squeeze lemon juice, to taste
Instructions
- Heat milk and cream: In a heavy-bottomed saucepan, warm the full-fat milk and double cream together until just boiling. Remove from heat immediately and add the vanilla extract to infuse the mixture with flavor.
- Whisk egg yolks and sugar: In a separate bowl, whisk the egg yolks and white caster sugar vigorously for 1-2 minutes until the mixture is pale and creamy.
- Temper eggs: Gradually pour the warm milk and cream into the egg yolk mixture, whisking continuously to prevent curdling.
- Cook custard: Clean the saucepan, then pour the blended mixture back into it. Place over low heat and stir almost constantly for 10-12 minutes until the custard thickens enough to coat the back of a spoon, making sure it does not boil to avoid curdling.
- Cool custard: Pour the custard into a bowl set in iced water. Stir continuously for a few minutes then intermittently until completely cooled. Cover and refrigerate until chilled.
- Prepare strawberry purée: Chop the hulled strawberries and blend them in a food processor with 3 tablespoons icing sugar and white balsamic vinegar until smooth. Adjust sweetness with additional icing sugar if necessary. Strain the purée through a fine sieve to remove seeds.
- Combine purée and custard: Once custard is chilled, fold in the strawberry purée thoroughly. Add lemon juice to enhance and brighten the flavor to taste.
- Churn ice cream: Pour the mixture into an ice cream machine and churn according to the manufacturer’s instructions until it reaches a soft-serve texture.
- Freeze ice cream: Transfer the soft ice cream into an airtight container, cover with cling film or baking parchment, and freeze for at least 12 hours to firm up.
- Alternative freezing method: If you do not have an ice cream machine, freeze the mixture in a container and stir vigorously every 2 hours to break ice crystals and achieve a creamy texture.
- Serve: Remove from freezer about 15 minutes before serving to soften slightly for easier scooping and enhanced flavor.
Notes
- Do not let the custard boil to prevent curdling.
- Adjust the amount of icing sugar in the strawberry purée based on the natural sweetness of the berries.
- If you lack an ice cream machine, manual stirring every couple of hours is essential for a smooth texture.
- The white balsamic vinegar adds a subtle acidity that complements the sweetness of the strawberries.
- Allowing the ice cream to soften slightly before serving improves the flavor and scoopability.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Western
Keywords: strawberry ice cream, white balsamic vinegar, creamy custard ice cream, homemade ice cream, summer dessert
