Summer is here! I’ve seen glimpses of it in between the rain! I promised more strawberry recipes, I’m finally about to deliver on that promise. I already have one delicious (sour cream) strawberry ice cream recipe in my arsenal (I would never order strawberry ice cream when out but you can’t beat it home made with delicious fresh strawberries), but then I spotted this recipe in BBC Good Food magazine (June 2016 issue). The original calls for white balsamic, whilst the idea of it excited me, I didn’t want to go hunting shops to find some and ordinary balsamic would surely work fine (it did). The combination of strawberries with balsamic vinegar is divine and I’d urge you to try it if you haven’t. I took this to a family BBQ and it was a big hit.
- 300 ml of full-fat milk
- 300 ml of double cream
- 2 tsp of vanilla extract
- 3 large egg yolks
- 110 g of white caster sugar
- 600 g of ripe strawberries, hulled
- 4 tbsp of balsamic vinegar
- 3-5 tbsp of icing sugar, to taste (optional, I didn’t use this)
- A squeeze of lemon juice, to taste (optional, I didn’t use this)
- Pour the milk and cream into a heavy bottomed sauce pan and heat until it just starts to boil.
- Remove it from the heat and stir in the vanilla, set aside.
- In a bowl whisk together the yolks and caster sugar for a couple of minutes until they look pale and creamy.
- Temper the yolks by adding a little of the warm milk at a time, mixing thoroughly throughout.
- Wash out your saucepan.
- Place a mixing bowl into a larger bowl or the sink and surround it with ice (or cold water if you don’t have any), i.e. the ice is around the outside of the bowl, not in it.
- Pour the egg and cream mixture into the clean saucepan and place it over a low heat. Stir constantly until it thickens enough to coat the back of a spoon, don’t let it boil or it will curdle. This will take ~10 minutes or longer.
- Once it has thickened enough, pour the mixture into the cooling iced bowl and stir for a few minutes. As you make the strawberry/balsamic mix, go back and stir the cream mixture every so often, then cover it and put it in the fridge to chill down completely.
- Put the strawberries and balsamic vinegar into a food processor and whizz until smooth. Add the icing sugar if you wish, to taste. Pass the strawberry mixture through a sieve to remove the seeds. Chill until required.
- Once the cream mixture is chilled, stir in the strawberry mixture and if you want, add a squeeze of lemon juice.
- Churn in an ice cream maker, as per the instructions then leave to freeze overnight (if you can wait that long!).