Indulge in the perfect combination of sweet strawberries and tangy white balsamic vinegar with this creamy and decadent ice cream recipe. Roasting the strawberries intensifies their flavor, while the addition of balsamic vinegar adds a subtle complexity to every bite.
Instructions: Preheat oven to 375F 190C. Toss strawberries with white balsamic vinegar and 1/2 cup sugar, then spread on a baking sheet. Roast in the preheated oven until softened and slightly caramelized, about 20 minutes. Remove from oven and let cool. Puree roasted strawberries in a blender until smooth. In a saucepan, combine heavy cream, whole milk, remaining sugar, and salt. Heat over medium heat, stirring occasionally, until mixture just begins to steam. In a separate bowl, whisk egg yolks until smooth. Slowly pour a ladleful of the hot cream mixture into the egg yolks, whisking constantly to temper the eggs. Gradually whisk the tempered egg mixture back into the saucepan with the remaining cream mixture. Cook over medium-low heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 5-7 minutes. Strain the custard through a fine-mesh sieve into a clean bowl. Stir in the strawberry puree until well combined. Cover and refrigerate until completely chilled, preferably overnight. Churn the chilled mixture in an ice cream maker according to the manufacturer's instructions. Transfer churned ice cream to a freezer-safe container and freeze until firm, about 4 hours or overnight. Serve and enjoy!
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