I first tasted strawberry and balsamic together at a dinner party where the host macerated sliced strawberries in balsamic vinegar and sugar for thirty minutes and served them over ice cream. This recipe puts the balsamic inside the ice cream. Fresh strawberries sit in sugar and two tablespoons of balsamic vinegar for half an hour, get pureed smooth, then fold into a base of heavy cream, whole milk, sweetened condensed milk, and salt.
The separate balsamic syrup is poured on top when you serve. Half a cup of balsamic vinegar reduced with brown sugar until thick and syrupy, about ten minutes. Dark, glossy, and sweet-sharp. It pools on the ice cream and streaks through each scoop. A keeper for the recipe box.
Tips for Making Strawberry Balsamic Ice Cream
Macerate the strawberries first
Sliced strawberries with sugar and balsamic vinegar, sitting at room temperature for thirty minutes. The berries release juice and absorb the vinegar.
Puree the macerated berries until smooth. This is the strawberry base that folds into the cream mixture.
Reduce the balsamic syrup slowly
Half a cup of balsamic vinegar and brown sugar in a small saucepan over medium heat. Simmer until reduced by half, about ten minutes.
It should coat the back of a spoon when done. It thickens further as it cools. Let it come to room temperature before drizzling over the ice cream.
Strawberry-Balsamic Ice Cream with Sweet Balsamic Syrup
Total Time: 1480 minutes
Yield: 1 quart 1x
Description
Strawberries and balsamic vinegar make for a cool, unexpected twist on ice cream, offering a delightful balance of sweet and tangy flavors.
Ingredients
Units
- 2 cups fresh strawberries, hulled and sliced
- 1/2 cup granulated sugar
- 2 tablespoons balsamic vinegar
- 1 cup heavy cream
- 1 cup whole milk
- 1/2 cup sweetened condensed milk
- 1/4 teaspoon salt
- 1/2 cup balsamic vinegar (for syrup)
- 1/4 cup brown sugar (for syrup)
Instructions
- In a bowl, combine strawberries, granulated sugar, and 2 tablespoons balsamic vinegar. Let sit for 30 minutes.
- In a blender, puree the strawberry mixture until smooth.
- In a separate bowl, whisk together heavy cream, whole milk, sweetened condensed milk, and salt.
- Stir in the strawberry puree.
- Churn the mixture in an ice cream maker according to manufacturer’s instructions.
- For the syrup, combine 1/2 cup balsamic vinegar and brown sugar in a saucepan over medium heat.
- Simmer until reduced by half and syrupy, about 10 minutes.
- Serve the ice cream drizzled with balsamic syrup.
Notes
*You can take the liberty of adding whatever kind you have laying around. A strawberry, raspberry, or peach may be good in here, too. It adds a different fruity element to the ice cream.
Special equipment needed: Ice cream maker – Make sure the ice cream vessel is frozen prior to use. I usually just leave mine in the freezer all the time so it’s always ready for me.
- Prep Time: 40 minutes
- Cook Time: 10 minutes
Category: Dessert
Method: No-Cook
Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 25
- Sodium: 100
- Fat: 15
- Carbohydrates: 30
- Fiber: 1
- Protein: 3
Frequently Asked Questions
Do I need an ice cream maker?
Yes. The cream base needs to be churned to incorporate air and produce a smooth texture. Without a machine, you can freeze and scrape every forty-five minutes, but the result is less smooth.
What kind of balsamic vinegar?
Regular balsamic for the ice cream and the syrup. Do not use the thick, aged, expensive kind. The reduction step concentrates regular balsamic into something rich enough.
Can I use frozen strawberries?
Yes. Thaw them and include all the juice in the maceration step. The flavour is slightly less bright but still good.
If You Liked This Recipe, You’ll Love These
- Avocado Sorbet with Strawberries
- Balsamic Strawberry Ice Cream
- Boozy Strawberry Sorbet
- Quick Strawberry Sorbet
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