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playin with my food

May 22, 2012

Strawberry Balsamic Ice Cream

by Kathy in Dessert, Ice-Cream


Photo May 04, 3 33 56 AM.jpg
Photo May 04, 3 33 56 AM.jpg

If Balsamic vinegar and strawberries seem an odd pairing to you, you're not alone. It may seem unusual, particularly in ice-cream. But the Italians have been enjoying this combination for a very long time and for good reason, it's delicious!  In this ice-cream, the Balsamic is very subtle. It's contribution is the lovely depth of flavor that it adds to the strawberries.  The recipe comes from San Francisco's famous Bi-Rite Creamery, where customers form long lines around the block to sample their ice-cream, especially Strawberry Balsamic, one of their most popular flavors.

Adding sugar to quartered strawberries

Photo-May-01-11-22-27-PM1-e1336062459322.jpg

Berries have been cooked in a skillet to soften and are transferred to a blender to puree

Photo-May-01-11-40-48-PM-e1336067490363.jpg

Puree until smooth

Photo-May-01-11-47-56-PM-e1336068124566.jpg
Photo-May-02-10-01-16-PM-e1336085419487.jpg
Photo-May-02-10-03-44-PM-e1336085536476.jpg
Photo May 04, 3 35 37 AM.jpg

Recipe

Written by -Sweet Cream and Sugar Cones - Bi-Rite Creamery

Makes 1 quart

Ingredients

  • Strawberry Puree:
  • 1-1/2 pints or 3 cups strawberries, hulled, halved or quartered
  • 2-1/2 T. sugar
  • 2 t. balsamic vinegar
  • Base:
  • 5 large egg yolks
  • 1/2 cup sugar
  • 1-3/4 cups heavy cream
  • 3/4 cups 1% or 2% milk
  • 1/4 t. kosher salt
  • 2 t. balsamic vinegar

Instructions

  1. Make the puree by combining the berries with the 2-1/2 T. sugar and 2 t. vinegar in a nonreactive skillet.
  2. Cook, stirring frequently until the berries are soft and the liquid is somewhat reduced, 6 to 8 minutes.
  3. Allow to cool slightly, then transfer to a blender or food processor.
  4. Puree until smooth and refrigerate.
  5. Make the base by whisking the yolks with 1/4 cup sugar in a heatproof bowl.
  6. Set aside.
  7. In a nonreactive saucepan, stir together the cream, milk, salt, and 1/4 cup sugar and cook over medium high heat until it reaches a bare simmer.
  8. Reduce heat to medium and remove 1/2 cup of the hot cream liquid.
  9. Add to the egg yolks slowly, while whisking constantly.
  10. Repeat with another 1/2 cup and then add to the cream mixture in the saucepan, stirring with a heatproof spatula.
  11. Cook carefully over medium heat, stirring constantly until it is thick enough to coat the back of a spoon and hold a clear path when you run your fingers across the spatula.
  12. Strain through a fine mesh strainer into a clean container.
  13. Cool in an ice water bath, and stir occasionally until cool.
  14. Remove from the bath, cover with plastic wrap and refrigerate overnight or at least 2 hours.
  15. Whisk the puree and the remaining 2 t. vinegar into the chilled base.
  16. Freeze in your ice cream maker according to the manufacturers instructions.
  17. Chill in the freezer for a few hours before serving.
  18. Shelf Life: 1 week
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TAGS: Bi-rite Creamery, Strawberry Balsamic Ice-Cream


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