Discover the joy of making your own strawberry ice cream at home with a delightful twist. This recipe combines the freshness of garden-picked strawberries with an unexpected ingredient that enhances the flavor to a whole new level. Perfect for hot summer days, this treat is both refreshing and indulgent.
Homemade strawberry ice cream is pure bliss: wonderful taste, heady aroma, and natural ingredients. It’s best made in summer with freshly picked strawberries, though frozen ones can be used too. The key to this recipe is a surprising ingredient—balsamic vinegar. Just one teaspoon added to half a kilo of strawberries makes the flavor of the fruit and the whole dessert more refined and sophisticated. Try it and see for yourself!
Calories: 217 kcal/serving
Servings: 6
Cooking Time: 2 hours 30 minutes
Protein/Fat/Carbs: 1.5 g/11.3 g/27.4 g
Ingredients for 6 servings:
- Strawberries – 1.1 lbs (500 g)
- Juice of half a lemon
- Balsamic vinegar – 1 teaspoon (5 ml)
- Powdered sugar – 4.4 oz (125 g)
- Heavy cream (22% fat) – 6.8 fl oz (200 ml)
Instructions:
Prepare the Ingredients:
Wash and hull the strawberries. Set aside a few berries for decoration, and place the rest in a blender with the powdered sugar and lemon juice. Puree until smooth. Add the balsamic vinegar and mix well.
Combine with Cream:
Whip the cream with a mixer, then fold it into the strawberry puree. Pour the mixture into a plastic container, cover, and place it in the freezer for 2 hours.
Initial Freezing:
Remove the container from the freezer and let it sit for 10 minutes, then whisk the mixture. Return it to the freezer. Continue freezing for 6 hours, whisking every 2 hours as described above. Allow the ice cream to set completely (about 3 hours).
Useful Tip:
Before serving, transfer the strawberry ice cream from the freezer to the refrigerator for 1-1.5 hours. This will make it softer and easier to scoop.
By the Way:
For a lighter and more refreshing version of this strawberry ice cream, substitute the heavy cream with milk (up to 3.2% fat) or natural yogurt.
