Roasted strawberry and balsamic ice cream

Roasted strawberry and balsamic ice cream

By
From
Spring
Serves
8-10
Photographer
Andy Sewell

I think of strawberry ice cream as summer in a mouthful – it’s so deliciously bright, sharp and sweet. This recipe is slightly different. The addition of balsamic vinegar and the gentle roasting of the strawberries turns it into something altogether more grown up and elegant, with a mellow fullness to its flavour. Plump, ripe strawberries and good quality aged balsamic are absolutely essential.

Ingredients

Quantity Ingredient

For the vanilla ice cream base

Quantity Ingredient
450ml organic double cream
350ml organic whole milk
1 vanilla pod, split in half lengthways
6 organic free-range medium egg yolks
120g caster sugar

For the roasted strawberries

Quantity Ingredient
400g ripe strawberries, (in season)
1 tablespoon caster sugar
pinch sea salt
3 tablespoons aged balsamic vinegar

Method

  1. Prepare the vanilla ice cream base and chill thoroughly overnight.
  2. The next day, preheat the oven to 160°C. Wash and hull the strawberries and place in a bowl. Sprinkle with the sugar and a little pinch of salt, drizzle over the balsamic vinegar and toss together gently, using your hands, to ensure the strawberries are all lightly coated. Transfer to a roasting tray and place on the middle shelf of the oven. Roast for 5–6 minutes; the strawberries should still be firm enough to hold their shape.
  3. Allow the roasted strawberries to cool completely, then transfer to a blender and blitz to a purée.
  4. Fold the strawberry purée into the chilled custard base, then transfer to your ice-cream machine and churn until thick and creamy, according to the manufacturer’s instructions. Store the ice cream in an airtight container in the freezer until ready to serve.
Tags:
Skye Gyngell
seasonal
Spring
London
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