I saw this ice cream recipe from Fine Cooking. I do have some strawberries. I got balsamic vinegar that has been put aside for while since we just need some break from balsamic-olive oil-honey salad dressing that I always make before. I still have remaining cream and half and half from last time. I never had balsamic vinegar and strawberry combination on a desert before but I’m willing to give it a try. It’s always fun to try something different.
I used the same base cream recipe from my previous post minus vanilla and only 2 cups cream, 2 cups half & half and reduced sugar to 3/4 cup.
Strawberry, sugar and balsamic vinegar.
I added the puree in the last 5 minutes of freezing. I didn’t have enough room to put all the strawberry puree. So, I just swirled the rest of the puree with the ice cream before putting it in the freezer.
There’s absolutely no vinegar taste to it at all. I didn’t tell my husband at first that I put balsamic vinegar. So, I asked him how does it taste like and he said, it tastes good and he really likes the strawberry flavor on it. Then, I told him that I put balsamic and he tried to taste it again but he couldn’t taste anything weird. All of us actually like this one more than the french vanilla one I made last time.
“Words are easy, like the wind; Faithful friends are hard to find.”
― William Shakespeare