Strawberry Basil Balsamic Ice Cream

by Sewerranger August. 06, 2015 2386 views

I purchased this amazing tasting vanilla balsamic vinegar and couldn't wait to make something with it. The first thing that came to mind was strawberries because balsamic + strawberry is a match made in heaven. When I got home inspiration struck me and I decided to make some ice cream. This is a french custard style ice cream. It's a bit creamier and “eggier” then American style ice cream. This particular recipe isn't as exact as my normal ones because I just made it up as I went along.

Strawberry Basil Balsamic Ice Cream
2 cups cream
1 1/3 cup milk
1/2 cup sugar
6 egg yolks
vanilla extract
several bunches of basil
1 pint strawberry
2 tablespoons balsamic vinegar (preferably a sweeter aged one, you may have to reduce yours to get it sweet)
Start with making the strawberries. Toss them in the vinegar and about 1 tablespoon of sugar. Add some diced basil and roast in an oven at 350F for about 20 minutes. The strawberries will turn deep red and begin to release lots of juices. When they're done, place in a blender and pulse until purred but still chunky.
To make the ice cream base, combine the milk, cream, vanilla, and 1/4 cup sugar. Bring to just under a boil. Remove from heat and add some basil. Allow to steep for 20 minutes. Strain to remove the basil.
Mix the egg yolks with the other 1/4 cup sugar and mix until smooth. Add a small amount of the warm cream/milk mix to the eggs and mix to temper the eggs. Slowly add the eggs to the milk/cream and place it back on the heat. Continously mix as you raise the temperature up to 185F. The mix will start to thicken. You can tell it's done when it sticks to the back of a spatula and when you run a finger through it, the line remains.
Remove from the heat and cool it as quickly as possible. Once cool, add the strawberries and chill the entire base. Add to your ice cream maker and churn until done. Add about a tablespoon of your balsamic to the ice cream and churn once or twice more to incorporate.

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Get your strawberries ready for roasting. This gives them a deeper more subtle taste.

Ready to blend.

You can see the basil steeping in the cream mixture here.

The best way to tell if you're done. Dip your spatula in the cream mixture and then run your finger through it. You can see that the “channel” I made with my finger remains and the cream doesn't run. This means it's done. This is the most important part because if it cooks much more then this then you've got really sweet scrambled eggs.

This is my go to way to cool the cream base. I freeze my copper bowl, add some ice and then run cold water in it. It chills the ice cream base nicely.

Here's a little action shot of my ice cream maker doing it's thing.

The finished product. It's slightly sweet with a nice basil bite to it.

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There are 3 comments , add yours!
Kara Bana 5 years, 1 month ago

Oh. Ehm. Gee. This I must try somehow sometime. You've photographed it so well, and I like your details.

5 years, 1 month ago Edited
Marilyn Grimble 5 years, 3 months ago

You are a king Dom.
I love strawberries with balsamic vinegar and pepper!

5 years, 3 months ago Edited
Stefan Fletcher 5 years, 3 months ago

Sounds fascinating! How was the result? All I know is dipping fresh strawberries in freshly ground black pepper (another excellent combination). Thanks for the very clear photo explanation.

5 years, 3 months ago Edited