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Strawberry Balsamic Ice Cream

Prep Time30 mins
Resting time:8 hrs 30 mins
Total Time9 hrs
Servings: 1 quart


  • ¾ cup milk whole
  • cups heavy cream
  • ½ cup + 2½ tablespoons sugar divided
  • 1/4 teaspoon salt
  • 5 large egg yolks
  • 3 cups strawberries
  • 4 teaspoons balsamic vinegar


For the balsamic strawberry puree:

  • Hull and halve strawberries and place into medium saucepan with balsamic vinegar, and 2½ tablespoons of sugar. Stir together and place over medium heat. Cook until strawberries have softened and liquid is slightly thick (about 8 minutes). Remove from heat and let it cool for 10 minutes.
  • Once slightly cooled, place strawberries in a blender and blend just until no longer in big pieces (about 3 seconds). I wanted the ice cream to have small pieces of strawberry so I didn't puree until completely smooth.

For the ice cream:

  • Place milk, 1 cup of cream, ½ cup sugar, and salt in a medium sauce pan. Heat until the mixture is steaming, but not boiling.
  • Remove from heat. Whisk egg yolks in a medium bowl until combined. Very slowly whisk in warm milk. Transfer mixture back to saucepan and set over medium heat. Stir constantly until mixture begins to slightly thicken and is 170 degrees. Mixture should coat the back of the spatula. Remove from heat immediately so the mixture doesn't scramble.
  • Place remaining ¾ cup heavy cream in a large bowl and place strainer over bowl. Pour thickened yolk mixture through strainer to remove lumps. Stir with cream.
  • Chill mixture until completely cold, about 4-6 hours. Once chilled, add pureed strawberries and stir together. Ice cream base is now ready for your machine. Freeze ice cream according to machine instructions.
  • Once mixture is ready, scoop into storage container and cover with plastic wrap. Freeze ice cream until solid, about 8 hours.