Description
Homemade Strawberry Ice Cream has a rich, fruity flavor from roasted strawberry puree with honey and a swirl of strawberry jam. The addition of the white balsamic vinegar helps to reestablish the acidity and the ground black pepper plays up the fruitiness. This eggless ice cream base has a wonderful creamy texture.
Original recipe concept from Salt & Straw Cookbook and modified by Carlos Leo
Ingredients
Units
Scale
- 10 oz (about 1 pint) hulled and halved ripe strawberries
- 1/4 cup honey
- 3 cups Eggless Ice Cream Base, cold (see recipe)
- 1/4 cup White Balsamic Vinegar
- 1/8 teaspoon freshly fine ground black pepper
- 3/4 cup Strawberry Preserve
Instructions
- Heat the oven to 300°F. Line a sheet pan with parchment paper.
- Spread the strawberries out evenly on the lined sheet pan and drizzle them with honey. Bake for 15 minutes. Stir the berries and continue baking until they just barely begin to caramelize and get a little bit of roasted color to them - about 20 minutes more. Remove from the oven and let them sit until they’re cool enough to handle.
- Transfer the strawberries to a blender along with the yummy sticky stuff on the parchment paper and puree to make a smooth sauce. Chill in the fridge until cold.
- When strawberry puree is cold, transfer it to a bowl with the vinegar, black pepper, and the ice cream base. Whisk as needed to get everything completely incorporated into the base.
- Pour the mixture into an ice cream maker and turn on the machine. Churn just until it has the texture of soft serve.
- Stir the jam with a fork to loosen it. Quickly alternate spooning layers of the mixture and dollops of the jam in freezer-friendly containers.
- Cover with parchment paper, pressing it to the surface of the ice cream so it adheres, then cover with a lid. It’s okay if the parchment hangs over the rim, and you can use plastic wrap to cover if your container doesn’t have a lid. Store it in the coldest part of your freezer (farthest from the door) until firm, at least 6 hours. It will keep for up to 3 months, but you will surely devour it before then.
Notes
Vitamin A 8%, Vitamin C 40%, Calcium 8%, Iron 3%, Vitamin D 10%, Vitamin B12 6%, Vitamin E 1%, Vitamin K 3%
You can store the strawberry puree in the fridge for up to 2 weeks or in the freezer for up to 3 months.
- Prep Time: 22 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: churning
- Cuisine: International
Nutrition
- Serving Size: 1 cup
- Calories: 339
- Sugar: 45.3 g
- Sodium: 40.6 mg
- Fat: 12.9 g
- Carbohydrates: 52.9 g
- Fiber: 1.2 g
- Protein: 4.9 g
- Cholesterol: 38.8 mg
