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Roasted Strawberry & Balsamic Ice Cream…

January 16, 2012

Well it seems Summer has finally arrived.

I can’t say I’m too happy about that weather wise. Nearly reached 40°C/104°F today. Luckily I was off from work which meant I could chill in the pool and generally just laze around.

I did spend a bit of time in the kitchen making sorbet and popsicles though (the part I am happy with about Summer).

So to celebrate the happy parts of Summer, we’re having ice cream (what else?).

Roasted Strawberry & Balsamic Ice Cream:

Serves: 6 – 8

  • 300 g strawberries
  • 2 tsp (10 ml) balsamic vinegar
  • 3 Tbsp (45 ml) castor sugar
  • 3 C (750 ml) fresh cream (divided)
  • 1 C (250 ml) full cream milk
  • 1 C (210 g) castor sugar
  • 10 egg yolks

Pre-heat the oven to 150°C/300°F. Hull and slice the strawberries into quarters. Place into a roasting pan and sprinkle the balsamic vinegar and 45 ml castor sugar on top.

Roast for 30 – 40 minutes until strawberries are soft and have darkened in colour.

Remove from the oven and mash them lightly with a fork.

Transfer to a separate bowl and chill in the fridge until needed.

Whisk the egg yolks and 1 cup of castor sugar together in a medium bowl and set aside.

Place 1 cup of cream into a large mixing bowl and set a strainer on top. Set aside.

Combine the 2 remaining cups of cream and the milk in a small saucepan.

Heat over medium heat until just simmering.

Add the hot milk mixture to the egg mixture a little at a time, stirring constantly.

Pour back into the saucepan and cook over low heat, stirring constantly, until the mixture thickens and coats the back of the spoon.

Strain the mixture into the set aside cream and stir to combine.

Add the chilled strawberry mixture and stir to combine.

Chill in the fridge for at least 12 hours. Churn in an ice cream machine according to the manufacturer’s instructions OR place into a freezer bowl and chill for 1 hour. Remove from the freezer and beat with an electric beater until smooth. Return to the freezer and take out to beat every 30 minutes until the ice cream is thick and smooth (soft serve consistency). Return to the freezer until ready to serve.

Serve with: Chopped strawberries macerated in balsamic vinegar or chocolate sauce.

5 Comments leave one →
  1. January 18, 2012 1:08 am

    Strawberry + balsamic is a killer combination, but roasted strawberries?! You have blown my mind. Your ice cream looks spectacular!

  2. mom permalink
    January 19, 2012 10:15 pm

    yum – love iceceam any time of the year!


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