Homemade Strawberry Ice Cream with White Balsamic Vinegar

Homemade Strawberry Ice Cream has a rich, fruity flavor from roasted strawberry puree with honey and a swirl of strawberry jam. The addition of the white balsamic vinegar helps to reestablish the acidity and the ground black pepper plays up the fruitiness. This eggless ice cream base has a wonderful creamy texture. Original recipe concept from Salt & Straw Cookbook and modified by Carlos Leo

📝 Ingredients

• 10 oz (about 1 pint) hulled and halved ripe strawberries
• 1/4 cup honey
• 3 cups Eggless Ice Cream Base, cold (see recipe)
• 1/4 cup White Balsamic Vinegar
• 1/8 teaspoon freshly fine ground black pepper
• 3/4 cup Strawberry Preserve

👨‍🍳 Instructions

1. 1Heat: the oven to 300°F. Line a sheet pan with parchment paper.
2. 2Spread: the strawberries out evenly on the lined sheet pan and drizzle them with honey. Bake for 15 minutes. Stir the berries and continue baking until they just barely begin to caramelize and get a little bit of roasted color to them - about 20 minutes more. Remove from the oven and let them sit until they’re cool enough to handle.
3. 3Transfer: the strawberries to a blender along with the yummy sticky stuff on the parchment paper and puree to make a smooth sauce. Chill in the fridge until cold.
4. 4When strawberry puree is cold: , transfer it to a bowl with the vinegar, black pepper, and the ice cream base. Whisk as needed to get everything completely incorporated into the base.
5. 5Pour: the mixture into an ice cream maker and turn on the machine. Churn just until it has the texture of soft serve.
6. 6Stir: the jam with a fork to loosen it. Quickly alternate spooning layers of the mixture and dollops of the jam in freezer-friendly containers.
7. 7Cover: with parchment paper, pressing it to the surface of the ice cream so it adheres, then cover with a lid. It’s okay if the parchment hangs over the rim, and you can use plastic wrap to cover if your container doesn’t have a lid. Store it in the coldest part of your freezer (farthest from the door) until firm, at least 6 hours. It will keep for up to 3 months, but you will surely devour it before then.