Balsamic Roasted Strawberry Ice Cream

Well now, I do believe that this ice cream goes high up on my list of the best things I have ever eaten - and in my 47 years of food love I have eaten a heck of a lot of things.

There seems to be a common consensus that strawberries and balsamic vinegar go together like  . . . like . . . well, you know how few things go together in our world any more . . . perhaps they go together like two really amazing entities can come together and make gorgeous music. On top of this the blogosphere is agog with the wonderful results you achieve from roasting strawberries - think of those amazing flavours heightened a gazillion times.

Now pair those amazing roasted strawberries and balsamic with a delicious vanilla ice cream and you have a wee bit o'heaven happening in your mouth.

Yes. I am waxing poetic. You'll be scribing a flipping ode of joy when you try this ice cream.

Balsamic Roasted Strawberries, (adapted slightly from Zoë Bakes)

2 pounds of strawberries
1/3 cup sugar
3 T balsamic vinegar

Preheat oven to 350F. Line a baking sheet with tinfoil so that it goes all the way up on all sides so that the wonderful juice that’s going to be created can’t escape. Wash and hull the strawberries and pat dry. Toss with the sugar and let stand for 30 minutes. Add the balsamic and toss again and then spread out onto your baking tray. Bake for approx 40 minutes, until strawberries are jammy and there’s lots of juice. Pour the berries into a bowl and put in the fridge to cool completely.

Balsamic Roasted Strawberry Ice Cream

3 egg yolks
1 cup heavy cream
1 cup milk
2/3 cup sugar
1 tsp vanilla extract

In a heavy bottomed saucepan bring the milk and cream to a boil. In a bowl, whisk together the egg yolks and sugar until pale. Continue to whisk while slowing pouring in the hot mixture until it is completely incorporated. Pour the entire thing back into the pan and stir until the mixture thickens enough to coat the back of a spoon. Pour into a bowl, stir in the vanilla extract and then cover and refrigerate until completely chilled.

Once both the strawberries and the custard are completely cool, get out your ice cream maker. Take a couple scoops of strawberries with juice out of the bowl and set aside. Strain the rest of the strawberries and combine the juice with the custard and pour into your ice cream machine and process according to your manufacturer’s instructions. When your ice cream is almost ready, add in the strained berries until they’re just incorporated, (if you add them in at the beginning, the machine has a hard time processing them). Put the finished ice cream into a container for a few hours to harden.

Comments

[bellini]

I am swooning Jerry!!!!!!

[JDeQ]

It is certainly swoon worthy!