This weekend we had our friend Lokesh over for dinner. I tried to make Chicken Fried Steak and still had problems with the crust not crisping. However, the Sour Cream and Chive mashed potatoes were awesome as were the Lemon Pepper Brussel Sprouts and of course the dessert!
I've been wanting to make something fruity to celebrate and further welcome Spring. Tim's favorite ice cream (if you discount a Peanut Butter Cup Blizzard from Dairy Queen) is Strawberry. Since we've all had a wonderful strawberry ice cream, what could I do to amp up the flavor? Well, I have heard of pouring a drizzle of Balsamic Vinegar on strawberries before, but have never tried it. But since it was a thing I decided to add it to the ice cream and see what happens. I also added some chopped dark (70% Cocoa) chocolate for good measure.
This is a wonderful way to take advantage in the drop in strawberry prices this year. You could certainly use frozen berries when fresh ones are not in season. But don't use any that have already been sweetened. Make sure the only ingredient on the package is strawberries.
Bring to a simmer over medium heat
• 2 whole eggs (I've used egg beaters, but you can tell the difference in the final texture)
• 1/3 C sugar
Cream the eggs and sugar together until smooth and light yellow.
Slowly, in order to not scramble the eggs, beat the heated cream into the egg mixture. Once fully incorporated, place back into the pan over low heat, stirring occasionally, until the mixture coats the back of a spoon.
Set up an ice bath which consists of the largest mixing bowl you have with water and ice. A smaller, but as wide as possible metal or glass bowl that can hold more than the custard. You will use this to rapidly cool down your custard in order to freeze it on the same day. If you are freezing the ice cream tomorrow, you can skip this step.
• 1/4 t Kosher Salt
• 2 T Balsamic Vinegar
Slice the strawberries and blend with the salt and vinegar in your food processor or food mill. If you choose to leave some strawberries in larger chunks, keep these separate as they will just fall to the bottom unless the custard is semi frozen.
• 1 t Vanilla (I used Double Strength and then regretted not making the custard with the vanilla bean pod I have in the freezer)
Pour the warmed custard through a fine mesh strainer into the bowl sitting in the ice bath. Whisk until slightly cooled. Add the cream and vanilla which will help stop the cooking. Whisk. Then pour in the strawberry puree and whisk some more. Once the mixture was no longer pouring steam out you can stop whisking, but leave in the ice bath for at least an hour until the mixture is cold. If you are skipping the ice bath, don't lid the mixture, but place in the fridge over night. If you are not able to put in the fridge uncovered, make sure you allow a vent for any remaining heat to escape. But you should never put steaming hot things in the fridge. Allow to come to room temperature first.
• 1.5 oz Dark Chocolate, finely chopped
• Any larger chunks of strawberries you've reserved
Now you've got your ice cream base. Once the mixture is cold (if it's not cold your ice cream maker will work too hard and may not completely freeze the mixture), freeze according to the manufacturer's instructions on your ice cream maker. Moments before the ice cream is fully frozen, gradually add in the chocolate.
When your ice cream mixer is finished the ice cream is ready to eat. For a firmer texture, place ice cream in a container and into your freezer for a couple of hours.
The results are glorious. The vinegar, while a scary ingredient really is undetectable. What it does is amp up the strawberry flavor to 11. You can taste it with all the tang of a perfectly ripe berry. I was blown away. The dark chocolate further enhances the flavor by complimenting the berry punch. You could use chips, but I like the organic texture and variation in size you get by chopping the chocolate yourself from a block or a bar. The more fine you make it the more integrated the flavors become. Be sure to leave some chunks for a nice surprise. This ice cream is well served as a cleansing dish at the end of a BBQ or anywhere a bright punchy fruit flavor is welcomed.
Enjoy!
I've been wanting to make something fruity to celebrate and further welcome Spring. Tim's favorite ice cream (if you discount a Peanut Butter Cup Blizzard from Dairy Queen) is Strawberry. Since we've all had a wonderful strawberry ice cream, what could I do to amp up the flavor? Well, I have heard of pouring a drizzle of Balsamic Vinegar on strawberries before, but have never tried it. But since it was a thing I decided to add it to the ice cream and see what happens. I also added some chopped dark (70% Cocoa) chocolate for good measure.
This is a wonderful way to take advantage in the drop in strawberry prices this year. You could certainly use frozen berries when fresh ones are not in season. But don't use any that have already been sweetened. Make sure the only ingredient on the package is strawberries.
The Custard:
• 1 1/2 C Half & Half (or as I did, 3/4 C Heavy Cream & 3/4 C Whole Milk)Bring to a simmer over medium heat
• 2 whole eggs (I've used egg beaters, but you can tell the difference in the final texture)
• 1/3 C sugar
Cream the eggs and sugar together until smooth and light yellow.
Slowly, in order to not scramble the eggs, beat the heated cream into the egg mixture. Once fully incorporated, place back into the pan over low heat, stirring occasionally, until the mixture coats the back of a spoon.
Set up an ice bath which consists of the largest mixing bowl you have with water and ice. A smaller, but as wide as possible metal or glass bowl that can hold more than the custard. You will use this to rapidly cool down your custard in order to freeze it on the same day. If you are freezing the ice cream tomorrow, you can skip this step.
Meanwhile...
• 3 C Strawberries (I used the 2 pint/1 lb container; can you believe Organic for $3.99!) • 1/4 t Kosher Salt
• 2 T Balsamic Vinegar
Slice the strawberries and blend with the salt and vinegar in your food processor or food mill. If you choose to leave some strawberries in larger chunks, keep these separate as they will just fall to the bottom unless the custard is semi frozen.
Combine:
• 1/2 C heavy cream • 1 t Vanilla (I used Double Strength and then regretted not making the custard with the vanilla bean pod I have in the freezer)
Pour the warmed custard through a fine mesh strainer into the bowl sitting in the ice bath. Whisk until slightly cooled. Add the cream and vanilla which will help stop the cooking. Whisk. Then pour in the strawberry puree and whisk some more. Once the mixture was no longer pouring steam out you can stop whisking, but leave in the ice bath for at least an hour until the mixture is cold. If you are skipping the ice bath, don't lid the mixture, but place in the fridge over night. If you are not able to put in the fridge uncovered, make sure you allow a vent for any remaining heat to escape. But you should never put steaming hot things in the fridge. Allow to come to room temperature first.
• 1.5 oz Dark Chocolate, finely chopped
• Any larger chunks of strawberries you've reserved
Now you've got your ice cream base. Once the mixture is cold (if it's not cold your ice cream maker will work too hard and may not completely freeze the mixture), freeze according to the manufacturer's instructions on your ice cream maker. Moments before the ice cream is fully frozen, gradually add in the chocolate.
When your ice cream mixer is finished the ice cream is ready to eat. For a firmer texture, place ice cream in a container and into your freezer for a couple of hours.
The results are glorious. The vinegar, while a scary ingredient really is undetectable. What it does is amp up the strawberry flavor to 11. You can taste it with all the tang of a perfectly ripe berry. I was blown away. The dark chocolate further enhances the flavor by complimenting the berry punch. You could use chips, but I like the organic texture and variation in size you get by chopping the chocolate yourself from a block or a bar. The more fine you make it the more integrated the flavors become. Be sure to leave some chunks for a nice surprise. This ice cream is well served as a cleansing dish at the end of a BBQ or anywhere a bright punchy fruit flavor is welcomed.
Enjoy!
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