Homemade Strawberry Ice Cream with White Balsamic Vinegar

Ingredients

• 283 g (10 oz; about 1 pint)ripe strawberries, hulled and halved
• 85 g (¼ cup)honey
• 710 ml (3 cups)cold eggless ice cream base
• 60 ml (¼ cup)white balsamic vinegar
• 0.3 g (⅛ teaspoon)freshly and finely ground black pepper
• 240 g (¾ cup)strawberry preserve

Instructions

1. 1

   Heat the oven

   Heat the oven to 150°C (300°F). Line a sheet pan with parchment paper.

2. 2

   Roast the strawberries

   Arrange the strawberries evenly on the lined pan and drizzle with the honey. Bake for 15 minutes, stir the berries, then bake for about 20 minutes more, until they are just beginning to caramelise and have picked up a little colour. Take them out and leave them to cool until they are comfortable to handle.

3. 3

   Purée and chill

   Transfer the strawberries and the sticky juices from the parchment to a blender. Purée until smooth, then chill the mixture in the fridge until cold.

4. 4

   Mix the base

   Once the strawberry purée is cold, put it in a bowl with the vinegar, black pepper and ice cream base. Whisk as needed until everything is fully incorporated.

5. 5

   Churn the mixture

   Pour the mixture into an ice cream maker and churn until it reaches a soft-serve texture.

6. 6

   Layer with preserve

   Loosen the preserve with a fork. Quickly alternate spoonfuls of the ice cream mixture and dollops of preserve in freezer-friendly containers.

7. 7

   Cover and freeze

   Press parchment paper onto the surface of the ice cream, then cover with a lid. The parchment can hang over the rim; if the container has no lid, cover it with plastic wrap. Freeze in the coldest part of the freezer, away from the door, for at least 6 hours, until firm. The ice cream keeps for up to 3 months.

What is strawberry ice cream with white balsamic vinegar?

This is a fruit-forward, eggless ice cream made by blending roasted strawberries into a cold ice cream base. The recipe concept comes from the Salt & Straw Cookbook and has been modified by Carlos Leo.

Roasting the berries with honey gives the purée a concentrated fruit flavour, while white balsamic vinegar and black pepper add a tangy, gently savoury edge. Strawberry preserve is layered through the churned ice cream for pockets of fruit.

Nutrition and macros by portion

The nutrition label shows one serving as written: 339 calories, 5g protein, 53g carbs, 13g fat.

The strawberries and honey, along with the strawberry preserve, provide most of the carbohydrates; the honey and preserve also contribute sugars. Most of the fat comes from the eggless ice cream base, while the base supplies some protein. For a balanced plate, serve a scoop with fresh fruit rather than adding another rich dessert.

Roasting the berries

Even layer: spread the halved strawberries across the lined pan so they roast rather than pile up. Stir them after the first 15 minutes, then watch for slight caramelisation during the remaining baking time.

Pan juices: scrape the berries and their sticky juices into the blender. Those juices are part of the purée, so do not leave them behind on the parchment.

Getting a smooth, balanced base

Cold purée: chill the strawberry purée fully before combining it with the base. This helps keep the mixture cold when it goes into the ice cream maker.

Vinegar and pepper: whisk these into the base along with the purée so they are evenly distributed. The vinegar sharpens the fruit flavour, while the pepper is used sparingly to complement it.

Churning to soft serve

Texture cue: stop churning when the ice cream is thick and has a soft-serve consistency. The method gives texture, rather than a set churning time, as the cue.

Work promptly: prepare the loosened preserve and freezer containers before churning finishes. This makes it easier to layer the preserve through the ice cream before it firms up.

Layering the strawberry preserve

Loose preserve: stir it with a fork so it is easy to spoon in dollops. Alternate it with the ice cream mixture rather than mixing it fully through, which keeps distinct streaks.

Covered surface: press parchment directly onto the ice cream before adding the lid. Freeze the container away from the freezer door for at least 6 hours, until firm.

Serving ideas

Let the container stand briefly at room temperature if the ice cream is too firm to scoop; check its texture as it softens. Serve it on its own to let the roasted fruit and preserve come through.

For a simple contrast, pair a scoop with fresh strawberries or a plain biscuit. Keep accompaniments modest so they do not overwhelm the balsamic and pepper notes.

Recipe notes & tips

• Use ripe strawberries for a full fruit flavour.
• Chill the purée completely before mixing it into the base.
• Scrape the sticky roasted juices from the parchment into the blender.
• Whisk thoroughly so the vinegar and pepper are evenly incorporated.
• Have the preserve and freezer containers ready before churning is complete.
• Press the parchment directly onto the ice cream to cover its surface.

Variations

• Pepper adjustment: use a little less black pepper for a milder finish.
• More fruit: add extra fresh strawberries when serving.
• Preserve choice: use a smooth strawberry preserve if you prefer fewer pieces in the ribbons.
• Balsamic balance: reduce the vinegar slightly for a subtler tang.
• Individual servings: layer the churned ice cream and preserve into small freezer-safe containers.

Common mistakes to avoid

• Crowded strawberries: spread them out on the pan so they roast evenly.
• Unchilled purée: cool it fully in the fridge before adding it to the base.
• Lost pan juices: scrape the sticky liquid from the parchment into the blender.
• Overmixing the preserve: layer it in dollops to retain distinct streaks.
• Freezing uncovered: press parchment onto the surface and cover the container.
• Freezer door storage: place the container in the coldest part, away from the door.

How to store

Cover the ice cream with parchment pressed onto its surface and seal the container with a lid or plastic wrap. Keep it in the coldest part of the freezer for at least 6 hours to firm up; it will keep for up to 3 months. Let it soften briefly at room temperature before scooping if needed.

Frequently asked questions