Strawberry & White Balsamic Ice Cream Recipe

Introduction

This Strawberry & White Balsamic Ice Cream combines the freshness of ripe strawberries with the subtle tang of white balsamic vinegar, creating a unique and refreshing dessert. Creamy and smooth, it’s perfect for hot days or whenever you crave a fruity treat.

Ingredients

• 300ml full-fat milk
• 300ml double cream
• 2 tsp vanilla extract
• 3 large egg yolks
• 110g white caster sugar
• 600g perfectly ripe strawberries, hulled
• 3-5 tbsp icing sugar, to taste
• 4 tbsp white balsamic vinegar
• Good squeeze of lemon juice, to taste

Instructions

1. Step 1: Heat the milk and cream in a heavy-bottomed saucepan until it just reaches boiling point. Remove from heat and stir in the vanilla extract.
2. Step 2: In a bowl, whisk the egg yolks and caster sugar together for 1-2 minutes until pale and creamy. Gradually pour the warm milk mixture into the egg yolks, whisking continuously.
3. Step 3: Place a large bowl in your sink or inside a bigger bowl filled with ice cubes and water. Clean the saucepan, then return the egg and cream mixture to it. Heat gently over low heat, stirring almost constantly, until the custard thickens enough to coat the back of a spoon (about 10-12 minutes). Avoid boiling to prevent curdling.
4. Step 4: Pour the thickened custard into the bowl set over iced water. Stir continuously for a few minutes, then intermittently until completely cooled. Cover and chill in the refrigerator.
5. Step 5: Chop the strawberries and place them in a food processor with 3 tablespoons of icing sugar and the white balsamic vinegar. Blend into a purée. Adjust sweetness by adding more icing sugar if needed, then strain through a fine sieve to remove seeds.
6. Step 6: When the custard is chilled, stir in the strawberry purée. Taste and add a squeeze of lemon juice to enhance the flavor if desired.
7. Step 7: Pour the mixture into an ice cream machine and churn according to the manufacturer’s instructions. The ice cream will be soft when done; transfer it to a container, cover, and freeze for at least 12 hours to firm up.
8. Step 8: If you don’t have an ice cream machine, pour the mixture into a container and freeze. Every couple of hours, remove it and beat vigorously to break up ice crystals, repeating until smooth and creamy.
9. Step 9: Before serving, take the ice cream out of the freezer about 15 minutes in advance to soften slightly.

Tips & Variations

• Use the freshest, ripest strawberries available for the best flavor and natural sweetness.
• Adjust the amount of icing sugar depending on the tartness of your strawberries.
• For a dairy-free version, substitute milk and cream with coconut milk and use a suitable egg substitute or custard base.
• Add a handful of finely chopped fresh mint to the strawberry purée for a refreshing twist.

Storage

Store the ice cream in an airtight container in the freezer for up to one week for best freshness. To serve, remove it from the freezer about 15 minutes beforehand to allow slight softening, which makes scooping easier. Avoid refreezing melted ice cream to maintain smooth texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this ice cream without an ice cream machine?

Yes, you can make it without a machine by freezing the mixture in a container and beating it vigorously every couple of hours to prevent ice crystals and keep it creamy.

Why is white balsamic vinegar used in this recipe?

White balsamic vinegar adds a subtle tang and depth that complements the sweetness of strawberries without overpowering them, enhancing the overall flavor complexity of the ice cream.

Strawberry & White Balsamic Ice Cream Recipe

---

★★★★★

4.8 from 88 reviews

• Author: Hailey
• Total Time: 13 hours 35 minutes
• Yield: Approximately 6 servings 1x
• Diet: Vegetarian

Pin Recipe

Print Recipe

Description

This luscious Strawberry & White Balsamic Ice Cream combines creamy custard with the fresh, vibrant flavor of ripe strawberries and a subtle tang from white balsamic vinegar. Perfectly balanced with vanilla and a hint of lemon juice, this homemade ice cream offers a rich, refreshing dessert ideal for warm days or any special occasion.

---

Ingredients

Scale 1x2x3x

Custard Base

• 300ml full-fat milk
• 300ml double cream
• 2 tsp vanilla extract
• 3 large egg yolks
• 110g white caster sugar

Strawberry Puree

• 600g perfectly ripe strawberries, hulled
• 3–5 tbsp icing sugar, to taste
• 4 tbsp white balsamic vinegar
• Good squeeze lemon juice, to taste

---

Instructions

1. Heat Milk and Cream: In a heavy-bottomed saucepan, gently heat the full-fat milk and double cream together until just reaching a boil. Remove from heat and stir in the vanilla extract to infuse its aroma.
2. Whisk Egg Yolks and Sugar: In a bowl, whisk together the egg yolks and white caster sugar for 1-2 minutes until the mixture becomes pale and creamy, incorporating air for a smooth custard base.
3. Temper the Egg Mixture: Slowly add the warm milk and cream mixture to the egg yolks while whisking constantly to prevent curdling and build a uniform custard base.
4. Cook the Custard: Clean the saucepan, then pour the egg and cream mixture back into it. Place it over low heat and stir almost continuously for 10-12 minutes until the custard thickens enough to coat the back of a spoon. Take care not to let it boil to avoid curdling.
5. Cool the Custard: Transfer the saucepan to a bowl filled with ice water to chill the custard quickly. Stir continuously for a few minutes, then occasionally until fully cooled. Cover and refrigerate to chill thoroughly.
6. Prepare Strawberry Puree: Chop the hulled strawberries and place them in a food processor with 3 tablespoons of icing sugar and the white balsamic vinegar. Blend until smooth. Taste and add more icing sugar if needed, then push the puree through a fine sieve to remove seeds.
7. Combine Custard and Puree: Once the custard is chilled, stir in the strained strawberry puree. Add a squeeze of fresh lemon juice to enhance the flavors, adjusting to taste.
8. Churn the Ice Cream: Pour the mixture into an ice cream machine and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
9. Freeze the Ice Cream: Transfer the churned ice cream into a container, cover with cling film or baking parchment, and freeze for at least 12 hours to firm up fully.
10. No Ice Cream Machine Method: If you don’t have an ice cream maker, pour the mixture into a freezer-safe container and freeze. Every 2 hours, remove from freezer and vigorously beat the mixture to break up ice crystals, repeating until smooth and creamy.
11. Serve: Take the ice cream out of the freezer about 15 minutes before serving to soften slightly for the best texture and flavor.

Notes

• Use perfectly ripe strawberries for the best natural sweetness and flavor in the ice cream.
• Maintaining the custard at low heat is crucial to prevent curdling and ensure smooth texture.
• Adjust icing sugar and lemon juice according to your sweetness preference and strawberry tartness.
• The white balsamic vinegar adds a subtle tang and depth, but can be adjusted or omitted if preferred.
• If using the no-machine method, patience and repeated stirring are key to achieving a creamy texture.
• Allowing the ice cream to soften slightly before serving improves scoopability and flavor release.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Stovetop
• Cuisine: American

Keywords: strawberry ice cream, white balsamic vinegar, homemade ice cream, custard ice cream, fruit puree ice cream, vegetarian dessert