Strawberry Balsamic Ice Cream

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

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

Puree until smooth

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