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

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

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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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