June 3rd
2008
Stationery, that’s my thing. I have a deep-rooted desire to shop for all kinds of papers, envelopes, nice folders, binders or notebooks. I silently check for necessity, receive a rational no-go from my subsystem – and still buy it. Of course. It plays little significance that five other folders, binders or notebook are desperately waiting to be put to good use in my filing cabinet at home. With Munich’s first Muji store, the temptation for paper goods has gotten even stronger, and I permanently stock up on very simple notebooks and more. One of these notebooks has been dedicated to culinary ideas: Its cover is decorated with a drawn pot, which is a pretty solid statement of my drawing skills or lack thereof (…), yet is has become indispensable. It travels wherever I go, and within the last year, its pages have been filled with ideas and recipes that deserved a second thought.
Now whenever I’m in need for an inspirational spark, I just flip through the pages and quite often it doesn’t take more than four or five lines to read (with a one-dish-per-line ratio) until I have mentally settled on my next kitchen project. Just like a few weeks ago, when the title ice cream strawberry/balsamic vinegar sounded like the perfect and very necessary wake up call for our still hibernating kitchen tool. I even remember when and where I took the note: Our friends Sherry and Bob had taken us to Bi-Rite Creamery, where we had tried different flavors from the sample spoons they very accommodatingly handed over the counter until we stopped at balsamic strawberry, salted caramel and roasted banana. Ice cream heaven! Every spoonful a delight, somehow the strawberry creation left the most notable impression and last Saturday I tried to recreate it.
The million dollar question: Should I opt for a quick cream version or stick with a classic custard ice cream? I chose the latter. And quite rightly so! The custard version adds a complexity to the strawberry-balsamic flavor, that I’m not sure a simple cream version can live up to. Just make sure to use the best balsamic vinegar you can afford and not to add too much of it. The vinegar should accentuate the strawberry flavor nicely, but not suffocate it. Highly recommended for ice cream afficinados!
Want more ice cream recipes? How about…
Helado de Cajeta, Blueberry Frozen Yoghurt, White Chocolate & Lime Addiction, Walnut Ice Cream With Padre Peppe, Granny Smith Apple Lemon Grass Sorbet, Ginger Lychee Sorbet, Cookies & Cream, Quick Melon Granita
Heat the milk in a small saucepan and bring to a boil. Remove from the stove and allow to cool down for about some minutes.
Whisk together egg yolks and 70 g of the sugar in a bowl until most of the sugar crystals have dissolved and the color becomes light and pale. Pour the warm milk over the egg and sugar concoction while constantly stirring (slowly, otherwise you will end up with foam). Reheat the custard mix slowly while continuously stirring/scraping the bottom of the pot until it has noticeably thickened and coats the back of a spoon or heatproof rubber spatula, but do not let it boil. Remove from heat and let cool down.
Meanwhile prepare the strawberry puree: Coarsely chop the fruits, sprinkle with the remaining sugar and lemon juice and let rest for a few minutes before you process them with a handheld blender until the puree is smooth. Separate about 50 g in an extra, small bowl and chill in the fridge (covered) for later.
Once the custard is cooled down, add the strawberry puree, the crème double as well as the heavy creme and stir well. Season to taste with a good aged balsamic vinegar (don’t overdo it, you only want a pleasant hint) and refrigerate until chilled.
Pour the custard into an ice cream maker and freeze according to the manufacturer’s instructions. Transfer to a plastic container when done and layer it with tablespoons of the remaining strawberry puree. Freeze until firm.
Strawberry ice cream with balsamic vinegar
Recipe Source: own creation
Prep/cooking time: about 30 min., plus chilling and freezing
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Ingredients (serves 3-4):
3 egg yolks (L)
100 g sugar
200 ml milk
250 g fresh strawberries, cleaned and hulled
2 tbsp lemon juice
125 g crème double
75 g heavy cream
2-3 tbsp balsamic vinegar (the best you can afford)
Wow, this looks awesome! Even the puree had my mouth watering. The colours are so vivid...
I've been wanting an ice cream maker forever, but now I really need one! This sound fantastic and doable, although I never made custard before.
lol! it took me sometime to understand what was in the first picture! I was thinking about a strawberry-octopus.... I started writing this comment and wanted to ask what it is and then it downed on me! Btw, I really think I am on the verge of buying an icecream machine now.....
Ich finde schon die Kombination frische Erdbeeren und Balsamico genial - wie genial muss das erst in einem Eis sein!
Thanks for this recipe, Nicky. I usually make another version of strawberry ice-cream, which incorporates with the strawberries and heavy cream a red-wine syrup, in which you have infused a vanilla bean and a couple cloves. But lately I keep hearing about the paring of strawberries with balsamic, and it sounds intriguing and tasty. I am looking forward to trying this recipe, though here in Toronto local strawberry season has not yet arrived. Oh well, at least I have something to look forward to, right? ;-)
Sorry to be an ignoramus, but what's the difference between creme double and heavy cream? We only have whipping cream/heavy cream (they're the same) here in the US.
This looks divine and I bet it went wonderfully with those flavours at the creamery!
It looks great - and I need good ideas for strawberries. I think, next week I will start with some strawberry projects as well. Hope I will be successful, too...
If the rain would ever let up we'll have strawberries galore and I'll be trying your recipe. Thx for sharing it.
that ice cream is the most beautiful colour! I will definitely try it when the weather warms up down here in the southern hemisphere :)
I am officially smitten with this blog! Where have I been all this time? I have been trolling on the wrong side of the Internets for too long, it seems! :-) Glad to have stumbled in here.
i'm not totally sure what i'm looking at in that first photo, but i know i want to put it in my mouth.
it's a problem i have.
Balsamic strawberry ice cream - how divine! I have strawberries in my fridge and now I know exactly what to do with them.
ohhh yummm...this one's literally giving me a mental orgasm....
I did something similar a few months back and absolutely fell in love with it. This is one of my favorite kinds of ice cream. It looks wonderful!
I recently made balsamic roasted strawberry ice cream and it was fantastic, I have to make it again so that I actually get some pictures of it to post!
That is one amazing looking photo! The puree leaves such a great coating on the ice cream!
The colors seem to pop right out of the photos, great work! I've only read about boosting strawberry flavor with some drops of balsamic vinegar, but in ice cream? Divine!
Strawberry and balsamic vinegar, what a wonderful idea!
Flo Bretzel
This is a beautiful recipe...I have been getting into ice cream making myself lately, even though we are heading into winter!
Your website is beautiful!
even your spatula is pink ^^
I'm with you on the stationery thing!
This recipe is awesome, I think I will make it tonight :)
This ice cream look divine! Love the addition of balsamic. Can't wait to try it!
Wow, sounds really good... I only recently discovered how delicious strawberries with balsamic are!
Beautiful pictures as well :)
I once bought a fantastic 15-year-old balsamic vinegar at a small delicatessen shop, where they handed out fresh raspberries filled with this vinegar for degustation - really yummy, indeed! I can well imagine your combination with strawberries and have to try it out soon!
Thanks You! I recently bought an ice-cream maker, and I have made just a few flavors. I'm pretty sure that this will be one I'll be making a couple of time through spring and summer! Thanks oodles.
This ice cream look very delicious and nutritious! One of these days, I'll try making this one. This is perfect for the hot weather.
I'm pretty sure my family would love this.
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Ich habe das Eis gestern nun auch endlich mal ausprobiert (bevor die Erdbeer-Saison vorbei ist) und war schwer begeistert von der Cremigkeit und dem Geschmack. Ich habe mich vorsichtig teelöffelweise an den Balsamico-Geschmack herangetastet und fand 2 Esslöffel am Ende perfekt. Nun muss ich mir wohl jede Menge Erdbeer-Püree einfrieren, damit ich dieses Eis auch noch nach der Saison herstellen kann. Vielen Dank, Nicky - ich kann es kaum erwarten, bis endlich dein Buch erscheint.
*sigh* looks delicious. I love making ice-cream or anything frozen. Curse my American Kitchen, I don't have a scale. T_T. I'll try my best to make it with what I've got. Thanks so much.
Just found this post, and thanks for the excellent reminder! I've been a fan of BiRite since the day it opened (the original store) right across from my apartment building. Now, 2 young kids later, we're south of SF, but still travel up for the sublime ice cream. Thanks for the recipe--we're going to do this instead of plain old strawberry this week!
I just tried it - and it tastes fantastic!! Thank you for that wonderful idea! Unfortunately it does not look like that phantastic....
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It's just starting to get hot enough here for ice cream! I love that you swirled in the puree later - it looks great! :)