Strawberry Ice Ceream with Balsamic Ribbon

By jjadin

Ingredients

• BALSAMIC REDUCTION:
• 1 1/4 cup crushed strawberries, fresh or frozen
• 3 tbsp sugar, divided
• 1 tsp vanilla extract
• 2 cups heavy cream
• 1 cup whole milk
• pinch of kosher salt
• 2 cups balsamic vinegar
• 2/3 cup sugar

Details

Servings 2

Preparation

Step 1

Place the berries in a small bowl. Sprinkle 2 tbsp of the sugar and vanilla extract over the berries and toss gently. Cover with plastic wrap and let the berries macerate at room temperature for 30 minutes, then transfer to fridge to chill.

Put the cream, milk, salt, and remaining 1 tbsp of sugar into a small saucepan and cook over medium heat, whisking until the sugar is dissolved. Just before the mixture comes to a boil, remove from heat. Pour the mixture into a bowl and chill in the fridge.

To make the balsamic reduction,whisk the sugar and vinegar together in a small saucepan, set over medium heat, and bring to boil. Reduce the heat to low and simmer until the mixture has reduced by about half and registers 230F on a candy thermometer. Transfer to a container and cool to room temperature before using.


When the mixture is cold, stir in the berries. pour into ice cream maker and process. Transfer to container, layering in balsamic reduction. Freeze until firm.