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Chef Gina Makes Roasted Balsamic Strawberry Ice Cream

All Images Courtesy Of Chef GIna
All Images Courtesy Of Chef GIna

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As mentioned last week, I absolutely love ice cream – who doesn’t, right? I crave it so much that my fiancé recently bought me an ice cream maker so I could try to make new flavors I always think should be in the grocery store – apparently, I have quite the flavor imagination! 

Combining my appreciation for ice cream with my toddler’s love (I mean LOVES) for strawberries, I wanted to create a flavor that he would enjoy…but that wasn’t the typical strawberry flavor you can get most places; thus the idea for Roasted Balsamic Strawberry was created – then perfected, and now shared with you! If you don’t have an ice cream maker at home, see the notes section for how you can still make this delicious summer treat. Enjoy!  

Roasted Balsamic Strawberry Ice Cream

Active Time: 5 Hours

Total Time: 1 hour

Makes: 2 Quarts

Ingredients

  • 4 CUPS STRAWBERRIES, HULLED AND SLICED
  • 1 ½ TBS BALSAMIC VINEGAR
  • 8 TBS SUGAR
  • 2 EGG YOLKS
  • 1 ½ CUPS HEAVY CREAM
  • 1 CUP MILK, WHOLE OR 2%
  • ¼ TSP SALT
All Images Courtesy Of Chef GIna
All Images Courtesy Of Chef GIna

Directions

All Images Courtesy Of Chef GIna
All Images Courtesy Of Chef GIna

Notes

  • If you don’t have an ice cream maker, it can still be done, albeit with slightly more “leg work”. Make recipe as is through step 7. At that point, you will freeze vs. refrigerate. Place the entire mixture in the freezer for 45 mins. Remove and whisk with a hand mixer or stand mixer, long enough to break up any lumps starting to form, and whisk some air into the mixture BUT not too long that the mixture starts to melt again, approx. 3 minutes. Do this same procedure every 45 mins for the next 2 hours and 15 minutes, for a total freezing time of 3 hours, at which point it should be frozen to the consistency of soft ice cream.
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