Sunday, May 16, 2010

Balsamic Strawberry Ice Cream

Jeffrey is working all day today so I am trying to make myself get some things done. I tend to get lazy when I am here alone, he works so hard that I feel guilty when I am lazy around him. I will go now so I can be productive!

Here is a fun project for your Sunday. The custard slows down the process of the ice cream, but it is well worth it! It tastes amazing once you do it right. I was using a recipe that was confusing and I had to start over twice...ok so maybe I didn't read the recipe close enough. I think with the step by step directions and pictures, it will be a cinch for you.

Balsamic Strawberry Ice Cream

2 Cups Milk
4 Egg yolks
3/4 cup sugar
2 1/2 cups heavy whipping cream
2 cups strawberries
1/4 cup balsamic vinegar
4 Tb lemon juice

Put milk in sauce pan and cook until starts to boil, then turn off heat and set aside to cool.
While milk cools, whip egg yolks and 1/2 cups sugar until sugar dissolves and mixtures turns a lighter yellow color.

Slowly mix milk into egg mixture. Then put back into saucepan and cook while stirring on Medium-low until thickens so that mixture coats the back of a spoon. (DO NOT BOIL! It will ruin and you will have to start over...see, I make mistakes). Then put custard in refrigerator to cool for a few hours.

Chop strawberries into small pieces. Mix in lemon juice and remaining 1/4 cup of sugar. Let sit for at least an hour.

Use a hand blender to blend strawberry puree. Separate strawberry puree into 2 bowls.

After custard has cooled, mix 1/2 strawberry puree and whipping cream into custard.

Slowly stir balsamic vinegar into custard, taste to see if you want more.

Put into ice cream maker, churn until done.

Layer ice cream and then strawberry puree, then ice cream, then strawberry puree, in a tupperware until all is used. Put in the freezer to harden until ready to serve.

Yummy! This would be good served with sugar cookies...wish I had some...
Only downside....strawberry seeds in your teeth!

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