Tuesday, February 14, 2012

Strawberry Ice Cream with Balsamic Vinegar
    1.       1cup heavy  cream
    2.        2 cups half-n-half
    3.       2 cups sugar
    4.       2 cups fresh strawberries (food processed)
    5.       1 cup water
    6.       4 tablespoons of Balsamic Vinegar
    7.       ½ teaspoon of vanilla extract
    8.       1/3 cup of  milk powder or powered milk
    9.       Optional extra ½ cup of freeze dried or frozen strawberries
Tools Needed:
        I.            Food processor
      II.            Ice Cream maker
    III.            Strainer
    IV.            Heat Safe Container
      V.            5 quart pot

Bring the 1 cup of water and 1 cup of sugar to a boil.  Add the 2 cups of fresh food processed strawberries reducing everything to a simmer for 20 minutes. Strain the mixture and place in a heat safe container that can be stored in the refrigerator.

The strawberry syrup should cool in the refrigerator for about 30 minutes. Mix the 2 cups of half-n-half and 1 cup of heavy cream followed by stirring in 1 cup of sugar. Then add the strawberry syrup, 4 tablespoons balsamic vinegar and ½ teaspoon of vanilla extract. To give it a boost, take ½ a cup of freeze dried or frozen strawberries, food process them and get strawberry powder. Stir that into the cream mixture. All of this gets poured in the  ice cream maker.

This ice cream should be considered a Philadelphia style ice cream because it contains no eggs.  As opposed to a New York style ice cream that contains eggs which is a custard.

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