STRAWBERRIES AND ICE CREAM WITH BALSAMIC VINEGAR REDUCTION
Impress your guests with this simple dessert featuring rich ice cream, tangy and sharp balsamic vinegar, and sweet berries.
Time 40m
Yield Serves 4 to 6
Number Of Ingredients 4
Steps:
- Heat the vinegar in a small saucepan oveer medium-low heat.
- Simmer until thick, syrupy and reduced to about 1/3 cup, about 15 minutes.
- Watch carefully to make sure vinegar doesn't burn. Set aside to cool to room temperature.
- Meanwhile, toss strawberries with orange juice and set aside.
- Scoop ice cream into dishes, top with strawberries and drizzle with balsamic vinegar reduction.
Nutrition Facts : Calories 170 calories, Fat 6 grams, SaturatedFat 3.5 grams, Cholesterol 25 milligrams, Sodium 60 milligrams, Carbohydrate 26 grams, Protein 2 grams
BALSAMIC STRAWBERRY ICE CREAM
In the United States, peanut butter and jelly are considered a perfect match. In Italy, it's the same thing with strawberries and balsamic vinegar, a classic combination that makes a simple, refreshing dessert. If you've never had this stellar pairing, give this frozen version a shot. The vinegar is subtle and adds depth to the bright sweetness of the strawberries. This recipe is excerpted from Sweet Cream and Sugar Cones. Read our review here.
Provided by Kris Hoogerhyde
Categories Dessert
Yield Yields about 1 quart
Number Of Ingredients 9
Steps:
- Combine the berries with the 2-1/2 Tbs. sugar and 2 tsp. vinegar in a large nonreactive skillet. Put the skillet over medium heat and cook, stirring frequently, until the strawberries are soft and the liquid they release has reduced somewhat, 6 to 8 minutes.
- Let cool slightly, then transfer the berries and their juice to a blender or food processor. Purée until smooth and refrigerate until ready to use.
- In a medium heatproof bowl, whisk the yolks just to break them up, then whisk in half of sugar (1/4 cup). Set aside.
- In a heavy nonreactive saucepan, stir together the cream, milk, salt, and the remaining sugar (1/4 cup) and put the pan over medium-high heat. When the mixture approaches a bare simmer, reduce the heat to medium.
- Carefully scoop out about 1/2 cup of the hot cream mixture and, whisking the eggs constantly, add the cream to the bowl with the egg yolks. Repeat, adding another 1/2 cup of the hot cream to the bowl with the yolks. Using a heatproof rubber spatula, stir the cream in the saucepan as you slowly pour the egg-and-cream mixture from the bowl into the pan.
- Cook the mixture carefully over medium heat, stirring constantly, until it is thickened, coats the back of a spatula, and holds a clear path when you run your finger across the spatula, 1 to 2 minutes longer.
- Strain the base through a fine-mesh strainer into a clean container. Set the container into an ice-water bath, wash your spatula, and use it to stir the base occasionally until it is cool. Remove from the ice-water bath, cover with plastic wrap, and refrigerate the base for at least 2 hours or overnight.
- Whisk the strawberry purée and the remaining 2 tsp. vinegar into the chilled base.
- Freeze in your ice cream machine according to the manufacturer's instructions. While the ice cream is churning, put the container you'll use to store the ice cream into the freezer. Enjoy right away or, for a firmer ice cream, transfer to the chilled container and freeze for at least 4 hours.
STRAWBERRIES WITH BALSAMIC VINEGAR
Steps:
- Thirty minutes to an hour before serving, combine the strawberries, balsamic vinegar, sugar, and pepper in a bowl. Set aside at room temperature.
- Place a serving of the strawberries in a bowl with a scoop of ice cream on top and dust lightly with lemon zest.
STRAWBERRY, BLACK PEPPER AND BALSAMIC ICE CREAM
Best served with a drizzle of reduced balsamic vinegar (boil until if forms a syrup, cool, and spoon over ice cream). Cooking time is chilling/freezing time.
Provided by Raquel Grinnell
Categories Frozen Desserts
Time 8h30m
Yield 1 quart, 8 serving(s)
Number Of Ingredients 10
Steps:
- In a medium saucepan, mix 1 cup of the cream with the milk, 3/4 cup sugar, and a pinch of salt. Warm the cream mixture over medium-high heat, stirring occasionally, until the sugar dissolves and tiny bubbles begin to form around the edge of the pan, 3 to 4 minutes.
- Stir in the black peppercorns. Cover, remove from the heat, and let sit for 1 hour. Taste and let sit longer if you want a stronger flavor.
- Prepare an ice bath by filling a large bowl with several inches of ice water. Set a smaller metal bowl (one that holds at least 1-1/2 quarts) in the ice water. Pour the remaining cup of cream into the inner bowl (this helps the custard cool quicker when you pour it in later). Set a fine strainer on top. Whisk the egg yolks in a medium bowl.
- Rewarm the cream mixture over medium-high heat until tiny bubbles begin to form around the edge of the pan, 1 to 2 minutes. In a steady stream, pour half of the warm cream mixture into the egg yolks, whisking constantly to prevent the eggs from curdling.
- Pour the egg mixture back into the saucepan and cook over low heat, stirring constantly and scraping the bottom with a heatproof rubber spatula until the custard thickens slightly (it should be thick enough to coat the spatula and hold a line drawn through it with a finger), 4 to 8 minutes. An instant-read thermometer should read 175° to 180°F at this point. Don't let the sauce overheat or boil, or it will curdle. Immediately strain the custard into the cold cream in the ice bath. Press firmly on the black peppercorns in the strainer with the spatula to extract as much flavor as possible.
- Cool the custard to below 70°F by stirring it over the ice bath. Puree strawberries with the 1/2 cup sugar. Stir the strawberry puree, balsamic vinegar, and vanilla extract into the cooled custard.
- Refrigerate the custard until completely chilled, at least 4 hours. Then freeze the custard in your ice cream maker according to the manufacturer's instructions. Transfer to an air-tight container, and freeze for at least 4 hours or up to 2 weeks.
Nutrition Facts : Calories 399.9, Fat 26, SaturatedFat 15.3, Cholesterol 215.7, Sodium 40.6, Carbohydrate 39.2, Fiber 1.1, Sugar 35.7, Protein 4.3
STRAWBERRIES WITH BALSAMIC VINEGAR
I love this recipe! It is from the "Frugal Gourmet Whole Family Cookbook" by Jeff Smith. I've made this simple recipe for many years. People are always impressed but... I never tell them how easy it is to make. Some recipes are best kept secret. But I will share this one...
Provided by Pot Scrubber
Categories Dessert
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Hull the strawberries and cut them into quarters lengthwise.
- Place in a bowl and toss with the vinegar and sugar.
- Cover and allow to rest on the counter for about an hour so that the berries will "juice" then chill in the fridge for another hour.
- Toss again before serving.
- (I like a little more vinegar sprinkled on before serving but do this to your own taste.
- I should mention that these strawberries do not keep well so they should be prepared and eaten the same day. If made more than a few hours ahead of time they are mushy and texturally unappealing. Just thought I should mention that.
FRESH STRAWBERRIES AND BALSAMIC VINEGAR ICE CREAM PARFAITS
One of my new obsessions - the combination of balsamic vinegar and strawberries. It's not for everyone but if it is your cup of tea, it is amazing! Make sure that you don't leave out the black pepper, I know that it sounds odd but it really brings out the flavor!!! This recipe is for cooking over the stove but I have also made this sauce before in the microwave with decent results.
Provided by Shannon Cooks
Categories Frozen Desserts
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Wash and slice strawberries and set aside.
- Heat saucepan over medium heat and add the butter.
- When melted, add brown sugar. Melt fully and then add the strawberries.
- Cook for about two minutes. Add the vinegar and cook until the sauce is at a medium thickness.
- Scoop vanilla ice cream into chilled bowls. and spoon berries and caramel over top.
- Grind fresh pepper over servings of ice cream.
Nutrition Facts : Calories 300.3, Fat 16.8, SaturatedFat 10.3, Cholesterol 54.3, Sodium 124.7, Carbohydrate 37.1, Fiber 2.3, Sugar 32.5, Protein 3.2
BALSAMIC-GLAZED STRAWBERRIES OVER ICE CREAM
Categories Dairy Fruit Dessert Quick & Easy Wheat/Gluten-Free Strawberry Summer Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 2
Number Of Ingredients 4
Steps:
- Trim strawberries and cut into wedges. In a small heavy saucepan heat vinegar and brown sugar over moderate heat, stirring, until sugar is dissolved and simmer 1 minute. Remove pan from heat and add strawberries, tossing to coat. Scoop ice cream into 2 bowls and top with warm glazed strawberries.
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