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Strawberry Balsamic Ice Cream in a dessert bowl.

Strawberry Balsamic Ice Cream

Arlene Mobley - Flour On My Face
The sweet and tart flavors of fresh strawberries with balsamic vinegar mixed into homemade creamy vanilla ice cream in this Strawberry Balsamic Ice Cream recipe is a flavor combination you don't want to miss!
5 from 5 votes
Prep Time 5 hrs
Cook Time 30 mins
Total Time 5 hrs 30 mins
Course Dessert
Cuisine American
Servings 5 Servings
Calories 657 kcal

Equipment

  • Ice Cream Maker

Ingredients  

  • 2 cups fresh strawberries washed, cap removed and cut in half
  • ¾ cup dark brown sugar
  • ¼ cup balsamic vinegar
  • ¼ teaspoon ground cinnamon
  • 5 large egg yolks
  • cup granulated sugar
  • 1 ¾ cup milk
  • 2 cup heavy cream
  • 2 tablespoons vanilla extract I used my homemade vanilla extract
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Instructions 

  • In a heavy bottomed medium size sauce pan whisk the egg yolks and sugar together until they become a pale yellow.
  • Add the milk, heavy cream and vanilla extract to the sauce pan and whisk until combined.
  • Heat on medium until it comes to a boil while continually whisking to prevent scorching.
  • Slightly reduce the heat and continue to whisk the ice cream custard until it thickens enough to coat the back of a spoon. Once you can run a finger down the back of the coated spoon and leave a trail the custard is done.
  • Remove the sauce pan from the heat, place the ice cream custard in a container or bowl and allow to cool to room temperature.
  • Once room temperature cover tightly and chill in the refrigerator along with the balsamic strawberry sauce until well chilled, at least 4 to 5 hours or overnight.
  • Once the ice cream custard has been chilled churn the ice cream custard in an ice cream maker following the manufacturer's directions.
  • After the ice cream has been churned scoop half the vanilla ice cream into a lidded container. Spread half the strawberry balsamic sauce over the top of the ice cream.
  • Scoop the remaining ice cream into the container then spread the remaining strawberry balsamic sauce over the top of the ice cream.
  • With a knife swirl the strawberry balsamic sauce into the ice cream. Cover the container with a tight-fitting lid and freeze over night before serving.
  • Makes 1 ½ quarts of Strawberry Balsamic Ice Cream.

Notes

  • Special equipment needed: Ice Cream Maker
  • Serve with fresh strawberries or alternately you can double the ingredients for the Strawberry Balsamic Sauce and reserve half to use as ice cream topping.

Nutrition

Serving: 1Serving | Calories: 657kcal | Carbohydrates: 60g | Protein: 8g | Fat: 43g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 323mg | Sodium: 94mg | Potassium: 357mg | Fiber: 1g | Sugar: 55g | Vitamin A: 1790IU | Vitamin C: 34mg | Calcium: 222mg | Iron: 1mg
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