Bi-Rite Creamery's Strawberry Balsamic Ice Cream

Name: Bi-Rite Creamery's Strawberry Balsamic Ice Cream
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 2
Cuisine: Global
Ingredients: 2 teaspoons balsamic vinegar; 5 egg yolks; 414 milliliters heavy cream; 0 teaspoons kosher salt; 710 milliliters 1/2 pints strawberries, hulled and halved or quartered; 118 milliliters sugar

Bi-Rite Creamery's Strawberry Balsamic Ice Cream might be just the dessert you are searching for. One portion of this dish contains roughly 13g of protein, 90g of fat, and a total of 1130 calories. This recipe serves 2. Head to the store and pick up kosher salt, sugar, heavy cream, and a few other things to make it today. It is perfect for Mother's Day. It is a good option if you're following a gluten free and vegetarian diet. From preparation to the plate, this recipe takes approximately 1 hour.

Instructions

Combine the berries with the 2 1/2 tablespoons sugar and 2 teaspoons vinegar in a large skillet.

Ingredients you will need

Berries

Vinegar

Sugar

Equipment you will use

Frying Pan

Put the pan over medium heat and cook, stirring frequently, until the strawberries are soft and the liquid they release has reduced somewhat, 6 to 8 minutes.

Ingredients you will need

Strawberries

Equipment you will use

Frying Pan

Let cool slightly, then transfer the berries and their juice to a blender or food processor. Purée until smooth and refrigerate.

Ingredients you will need

Berries

Juice

Equipment you will use

Food Processor

Blender

Make the base: In a medium heatproof bowl, whisk the yolks just to break them up, then whisk in half of sugar (1/4 cup). Set aside.

Ingredients you will need

Sugar

Egg Yolk

Base

Equipment you will use

Whisk

Bowl

In a heavy stainless steel pan, stir together the cream, milk, salt, and the remaining sugar (1/4 cup) and put the pan over medium-high heat. When the mixture approaches a bare simmer, reduce the heat to medium.

Ingredients you will need

Cream

Sugar

Milk

Salt

Equipment you will use

Frying Pan

Carefully scoop out about 1/2 cup of the hot cream mixture and, whisking the eggs constantly, add the cream to the bowl with the yolks. Returning to the pan of cream on the stove, use a heatproof spatula to stir the cream as you slowly pour the egg and cream mixture from the bowl back into the pan.

Ingredients you will need

Cream

Egg Yolk

Egg

Equipment you will use

Whisk

Spatula

Stove

Bowl

Frying Pan

Continue to cook the mixture carefully over medium heat, stirring constantly, until the mixture is thickened, coats the back of a spatula, and leaves a clear mark when you run your finger across it, 1 to 2 minutes longer.

Equipment you will use

Spatula

Strain the base through a fine-mesh strainer and into a clean container. Set the container into an ice bath, wash your spatula, and use it to stir the base occasionally until it is cool. Then cover with plastic wrap and refrigerate the base for at least 2 hours overnight.

Ingredients you will need

Base

Wrap

Ice

Equipment you will use

Sieve

Plastic Wrap

Spatula

Whisk the strawberry purée and the remaining 2 teaspoons vinegar into the chilled base.

Ingredients you will need

Strawberries

Vinegar

Base

Equipment you will use

Whisk

Freeze in your ice cream machine according to the manufacturer's instructions. While the ice cream is churning, put the container you'll use to store the ice cream into the freezer. Enjoy right away or, for a firmer ice cream, freeze for at least four hours.

Ingredients you will need

Ice Cream