A delicious recipe for Roasted Strawberry & Balsamic Ice Cream – perfect to cool you off on summers evenings.
300 g strawberries
2 tsp (10 ml) balsamic vinegar
3 Tbsp (45 ml) castor sugar
3 Cups (750 ml) fresh cream (divided)
1 Cup (250 ml) full cream milk
1 Cup (210 g) castor sugar
10 egg yolks
Pre-heat the oven to 150C. Hull and slice the strawberries into quarters. Place into a roasting pan and sprinkle the balsamic vinegar and 45 ml castor sugar on top.
Roast for 30 – 40 minutes until strawberries are soft and have darkened in colour.
Remove from the oven and mash them lightly with a fork.
Transfer to a separate bowl and chill in the fridge until needed.
Whisk the egg yolks and 1 cup of castor sugar together in a medium bowl and set aside.
Place 1 cup of cream into a large mixing bowl and set a strainer on top. Set aside.
Combine the 2 remaining cups of cream and the milk in a small saucepan.
Heat over medium heat until just simmering.
Add the hot milk mixture to the egg mixture a little at a time, stirring constantly.
Pour back into the saucepan and cook over low heat, stirring constantly, until the mixture thickens and coats the back of the spoon.
Strain the mixture into the set aside cream and stir to combine.
Add the chilled strawberry mixture and stir to combine.
Chill in the fridge for at least 12 hours. Churn in an ice cream machine according to the manufacturer’s instructions OR place into a freezer bowl and chill for 1 hour. Remove from the freezer and beat with an electric beater until smooth. Return to the freezer and take out to beat every 30 minutes until the ice cream is thick and smooth (soft serve consistency). Return to the freezer until ready to serve.
Recipe courtesy of Chocswirl, gluten free food blog.