Roasted Strawberry and Balsamic Ice Cream
Roasted Balsamic Strawberry Ice Cream
- For the Strawberries
- 2 cups medium diced strawberries
- 1/4 cup sugar
- 3 tbsp good balsamic vinegar
- For the Base
- 5 egg yolks
- 1/2 cups sugar
- 1 3/4 cups heavy cream
- 3/4 cups 1% or 2% milk
- 1/4 teaspoon kosher salt
Preheat oven to 350 F. Mix strawberries, sugar, and balsamic in a bowl. Spread the mixture onto a cookie sheet. I lined mine with parchment paper. Bake for 20 minutes or until slightly soft but not totally dried out. Let cool. Puree 3/4 mixture and leave 1/4 whole. If there is some balsamic gathering around the pieces you can add it to the mixture during the churning step. Don’t throw it away!
To make custard:
In a medium heatproof bowl, whisk the yolks just to break them up, then whisk in half of sugar (1/4 cup). Set aside.
In a heavy stainless steel pan, stir together the cream, milk, salt, and the remaining sugar (1/4 cup) and put the pan over medium-high heat. When the mixture approaches a bare simmer, reduce the heat to medium.
Carefully scoop out about 1/2 cup of the hot cream mixture and, whisking the eggs constantly, add the cream to the bowl with the yolks. Returning to the pan of cream on the stove, use a heatproof spatula to stir the cream as you slowly pour the egg and cream mixture from the bowl back into the pan.
Continue to cook the mixture carefully over medium heat, stirring constantly, until the mixture is thickened, coats the back of a spatula, and leaves a clear mark when you run your finger across it, 1 to 2 minutes longer.
Strain the base through a fine-mesh strainer and into a clean container. Set the container into an ice bath, wash your spatula, and use it to stir the base occasionally until it is cool. Then cover with plastic wrap and refrigerate the base for at least 2 hours overnight.
After both mixtures have cooled, turn on you ice cream maker and pour them in, starting with the custard. I let mine churn for 25 minutes. Quickly add to a chilled container and put it in the freezer. The longer you can leave it, the better!
(thanks to Serious Eats for providing the great custard directions)