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Balsamic Roasted Strawberry Ice Cream Recipe

  • Prep Time
    Prep Time: 20 minutes
  • Cook Time
    Cook Time: 20 minutes, plus overnight chill time
  • Serves
    Serves: 2 pints
  • 1 1/4 Cups heavy Cream
  • 1 1/2 Cups whole Milk
  • 1/2 Package (16 ounces) Driscoll's Strawberries
  • 1 1/3 Cups sugar
  • 3 Tablespoons balsamic vinegar
  • 1/4 Cup buttermilk
  • 4 egg yolks
  • Prepare the Strawberries
    Preheat Oven to 375 degrees F. Wash, Core, and Slice the Strawberries. Combine with 2/3 cup sugar in an 8” glass or ceramic baking dish, stirring to mix well. Roast for 8-10 minutes until berries are soft and fragrant. Let cool slightly. Puree in a food processor with Aged Balsamic Vinegar until pureed with little pieces of berry still showing. Measure 1 cup of the berry mixture; refrigerate the rest for another use.
  • Make the Ice Cream Base
    In a medium saucepan, simmer cream, milk, and remaining sugar until sugar completely dissolves, about 5 minutes. Remove saucepan from heat.
  • In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream mixture into the yolks, then whisk the yolk mixture back into the saucepan with the cream. Return saucepan to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon.
  • Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Add buttermilk and blend in a blender until smooth.
  • Cover and chill at least 4 hours or overnight.
  • Combine buttermilk ice cream base with ½ cup of Roasted Strawberry puree.
  • Churn in an ice cream machine according to manufacturer’s instructions. When the ice cream is frozen to a soft-serve consistency, add the rest of the strawberry puree. Allow the ice cream machine to continue until the ice cream has reached the proper consistency based on manufacturer’s instructions.
  • Remove ice cream from ice cream machine, cover tightly, and place in the coldest part of your freezer until it is firm (at least 8 hours).

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