Balsamic Roasted Strawberry Ice Cream

Hi all! I haven’t had the time to write up my big announcement post, but in case you haven’t heard yet…. An and I are expecting a baby girl this coming December! We are over the moon and can’t wait to share this journey with all of you. To the moms out there, I need ALL the tips and tricks, so please send them my way! I’ll be writing a lot more about my experience and this pregnancy as my time frees up, but for now let’s talk about this ice cream.

I mean look how scrumptious and creamy/dreamy it looks… I’m not drooling, you’re drooling. What makes this pop off the top is roasting the strawberries with a good balsamic vinaigrette. Now don’t cheap out on this part, get yourself a good bottle of this stuff and you’ll be able to taste the difference. Secondly, the addition of mascarpone makes it extraaaa thick and creamy. This recipe isn’t for the faint of heart. It’s one to savor on a day like today, national ice cream day. Enjoy it on its own or drizzle it with some balsamic reduction & freshly chopped strawberries. Can’t wait to see what you guys think of it!

INGREDIENTS

for the roasted strawberries 

  • 1 1/2 lb. strawberries (washed & hulled)
  • 1/4 cup sugar
  • 2 tbsp. balsamic vinegar

for the ice cream 

  • roasted strawberry puree
  • 1 cup whole milk
  • 3 egg yolks
  • 1/4 tsp. kosher salt
  • 1 1/2 cups heavy cream
  • 6 oz. mascarpone

DIRECTIONS

for the roasted strawberries

  • Preheat oven to 400°F & line a baking sheet with parchment paper.
  • In a bowl, toss together strawberries, balsamic vinegar & sugar.
  • Pour onto baking sheet and bake for 30 mins on the top rack.
  • Let the strawberries cool and puree in a food processor, set aside.

for the ice cream

  • In a saucepan, whisk together the milk, salt & sugar.
  • Heat the mixture on medium heat till the sugar is dissolved, whisking periodically.
  • In a separate bowl, whisk together the egg yolks.
  • Once the milk is ready, temper the egg yolks by pouring 1/4 of the milk in while whisking constantly as to not cook the egg yolk.
  • Return the egg mixture back into the saucepan and whisk constantly until the mixture comes to a boil.
  • Take the mixture off the heat and add the mascarpone, whisk to combine.
  • Add the heavy cream & strawberry puree & whisk till combined.
  • Pour the mixture into a bowl & let chill in the fridge for at least an hour till the cream is cold.
  • Pour the ice cream mix into your ice cream maker & churn according to the manufacturer instructions.
  • Transfer the ice cream to a freeze-able container and freeze for at least 6hrs. or overnight.
  • Let the ice cream sit at room temp for ~10 mins before scooping. Enjoy!

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