Main Course
Balsamic Roasted Strawberry Ice-Cream
The perfect combination of seasonal Irish strawberries with the tangy richness of balsamic vinegar
The best bit about my little ice cream invention, is that is works stunningly without any special machine, meaning everyone can make this recipe at home Indulge in this cool, creamy bliss of summer and make extra batches now & have them in the freezer for … well… you know … EVERYDAY.
Ingredients
- 600 g Irish Strawberries
- 3 tbsp High Bank Orchard apple syrup
- 3 tbsp brown sugar
- 3 tbsp balsamic vinegar
- 150 mls condensed milk
- 150 mls double cream
- 150 ml ready-made custard
- 1 tbsp vanilla bean paste
Method
- Preparation: Preheat the oven to 180℃ fan. Wash the strawberries, sparingly cut of the green leaf on top.
- Place on a roasting tray and sprinkle over the brown sugar, the balsamic vinegar and High Bank Orchard apple syrup. Toss well and roast for 30minutes.
- When cooked, remove the strawberries from the oven. Place in a small saucepan & allow the strawberry mixture to bubble on medium to high for about 5 minutes. This will reduce the liquid to a thick syrup. Then allow to cool and chill fully. Place the strawberries and syrup in the food processor and blitz together until it forms a smooth puree. This will make 450mls puree.
- Whip the condensed milk, double cream and vanilla bean paste until it forms soft peaks. Fold in the custard. Then fold in the strawberry puree.
- Pour in to a 2lb loaf tin, cover with cling film and freeze on the fast freeze setting (-25℃) for 8 hours.
- Serve: Take out of the freezer 10 minutes before serving. Serve in a tall ice-cream glass with lots of fresh strawberries and garish with a little fresh mint. Enjoy.
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