It’s summer and strawberry season which can only mean one thing – time for Strawberry ice cream! Think you’ve tasted good strawberry ice cream before? Think again. This ultimate home-made ice cream will blow your mind: strawberry, balsamic vinegar and black pepper.
All good ice creams start with a good crème Anglaise (vanilla custard), except this one. Instead of making a custard the recipe uses double thick cream. It is delicious and easy to make, but definitely not for those counting calories.
Note: I have always used my Krups Ice cream maker to make this recipe. But I am told that if you don’t have an ice cream maker you still can make this recipe. Chill your ice cream mixture in the fridge for an hour or so. Then place the mixture in a freeze-able container in the freezer. After half an hour or so, check it and stir it vigorously (this is to prevent hard ice crystals from forming). Repeat this process three times or so and your ice cream should be smooth.
You will need
2 cups fresh strawberries, washed and sliced
½ cup sugar
2 Tbsp good quality balsamic vinegar
2 Tsp freshly ground black pepper
2 cups double cream, I use the double thick cream from Woolworths Food
This is how
1. Rinse, hull and slice your fresh strawberries.
2. Add the sugar to the strawberries and mix.
3. Add the balsamic vinegar. Cover and marinate the strawberries at room temperature for one hour.
4. After blitzing the marinated strawberries in a food processor or blender, add the double thick cream and black pepper.
5. Chill the mixture for one hour and then freeze according to your ice cream maker’s instructions.
Enjoy
I have had this recipe for many years, but if I remember correctly the original recipe came from @yuppychef.com’s website.
xxx
