Strawberry Balsamic Ice Cream

Since we've turned the corner into Spring, I've been seeing many recipes calling for Strawberries and Balsamic Vinegar and they always sound so good.

We're on overload with Strawberries and so I whipped up some Strawberry Balsamic Ice Cream! I used the same recipe as my Fresh Peach Ice Cream and just substituted 18-Year Balsamic Vinegar for the Vanilla and I was out of heavy cream so just used cream. I was not sure how much balsamic to add so added a tsp at a time until the flavor burst in my mouth.

The Strawberry Balsamic Ice Cream is exquisitely delicious!!

Strawberry Balsamic Ice Cream
Recipe developed in the kitchen of Big-Black-Dog

3 egg yolks
1/2 c. sugar
2 c. heavy cream (I just used cream)
4 tsp balsamic vinegar (I used 18 yr. but any good balsamic is fine)
1 qt of fresh strawberries (I pureed 3/4 qt and chopped 1/4 qt and save a berry to slice on top)
Red Food Coloring **See Note



Whisk eggs, add cream and beat for several minutes gradually adding sugar. Pour mixture into a small sauce pan and heat until it becomes thick. Remove from heat. Cool to room temperature. Mix in pureed and chopped strawberries and balsamic vinegar. Then put mixture in the refrigerator and cool completely. Pour chilled ice cream mix into your Ice Cream Maker and follow manufacturers directions. Top with a few slices of fresh strawberry and serve.

**Note: The balsamic vinegar did add color to the ice cream so I added a drop of red food coloring to bring the ice cream back to it's original glory!!


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