Today seemed like a good day to talk about ice cream. Not because of the holiday and not because of the summer weather. Mostly because there hasn’t been an ice cream post on this site in the longest time. Last August, there was a Double Chocolate Ice Cream with Peanut Butter Cups based on one of Alton Brown’s recipes. That one was rich, smooth and creamy due to the chocolate of course, but also half a dozen egg yolks. Just imagine. This summer, there have been a few successful ice creams churned in the kitchen that do not include eggs. Yes, you can whisk together an eggless ice cream base in seconds, churn it in minutes and eat it not long afterwards. It is the best way to have homemade ice cream in no time if you’re feeling somewhat lazy. Surely, someone knows that being lazy can result in glorious results.
Strawberries are still fairly sweet right now, but they are not as great as they were earlier in the summer. Berry season does not have to end if you pick them frozen. The cold berries at the base of this ice cream add a summer sweetness that is offset by the tang of white balsamic vinegar. White balsamic has such a clean, crisp taste. Many of you have probably had the combination together, but for some, they have yet to experience just how good strawberries and balsamic can be. That is why they make the perfect pair for this dessert. Removing eggs from the ice cream equation meant no cooking of the custard base, no need to bring the base to room temperature and little time, if necessary at all, to chill the base before churning it. Although you still may not have an extra eight hours in the day to check off your to do list, an eggless ice cream will afford you at least another hour or two to take care of other business. Blame it on all the fat in this one. With a higher ration of heavy cream to whole milk, you can still achieve a similar creamy nature to the ice cream. Don’t bother using a low fat milk here. You need the fat for texture. If anyone has an ice cream like this in their shop or restaurant, we want to know. Maybe we should consult with the folks at Food Mafia. If there is no restaurant whipping up strawberry and white balsamic ice cream listed, we’ll just have to find it ourselves! Enjoy the holiday friends!
Strawberry White Balsamic Ice Cream – Serves 8 to 10
16 ounces frozen strawberries, thawed
1 1/2 cups super fine sugar
1/2 teaspoon kosher salt
4 tablespoons white balsamic vinegar
2 cups heavy cream
1 cup whole milk
1. Place the thawed berries, along with any juice, in a food processor with the sugar, salt and vinegar. Blend until smooth. Pour the mixture into a separate bowl.
2. Whisk the heavy cream and whole milk into the blended berry base until you achieve a uniform, light pink color. If your ingredients are already very cold, cover and chill for 15 minutes. Otherwise, cover and chill for about an hour or until very cold.
3. Pour the liquid mixture into the frozen base of your ice cream maker and churn per manufacturer’s instructions. Scape the thick ice cream into a separate airtight container and freeze for at least two hours should you desire a firmer consistency. Otherwise, enjoy immediately.
Click HERE for the printable recipe.
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