The colour of this ice cream is just so lovely.
I was worried about this recipe as I was using frozen fruits (a student budget doesn’t allow for 700g of fresh raspberries). The frozen raspberries had a higher water content, which can reduce the creaminess of the ice cream.
But everything turned out all right in the end. The ice cream was still smooth and rich, and did not have a sandy texture as I feared.
Balsamic vinegar is just a great addition to berries. It adds a tartness, and kind of gives the ice cream a more jam-like taste. It’s not meant to be a main flavour, it’s just there to bring out the raspberries.
Added to the already winning combination of berries and cream, the holy trinity of balsamic, raspberries, and cream just worked beautifully together.
My only gripe was that I chose not to sieve out the seeds of the raspberries, so it was not a completely smooth ice cream. I like my ice cream completely silky with no interruptions, but to my friend who likes a bit of texture in her ice cream, she thought the raspberry seeds were fine.
I was keen about my packaging this time round as well.
I got the recipe from icecreamscience, the same place I got my recipe for the dark chocolate and blue cheese ice cream. I just substituted strawberries for raspberries because the local Tesco’s didn’t have any frozen strawberries.
- 303g double cream (about 50.5% fat)
- 504g semi-skimmed milk
- 148g sugar
- 65g egg yolks
- 700g raspberries (I used frozen)
- 4 tsp balsamic vinegar
- 1/4 tsp sea salt
- Day 1 – Combine raspberries with 20g of sugar and leave overnight.
- Day 2 – Add raspberries and syrup to a large saucepan and heat over medium heat. Once the water starts evaporating, heat for 13 mins (I heated it for about 18 mins since the frozen raspberries had more water).
- Take the pan off the heat, and transfer contents to bowl and allow to cool. Once cooled, add 4 tsp of balsamic vinegar. Cover and leave to infuse overnight.
- Add sugar and egg yolks to a large saucepan and mix until pale. Add the cream, milk, and salt. Stir, and then place over medium heat and continue stirring for 60 mins. You want to aim for your mixture to reach 71.4°C for 60 mins. Do not overheat your mixture or the proteins in the mixture will aggregate and cause a eggy sulforous smell. Stir constantly.
- Take the pan off the heat and then pour the mixture into a container. The faster you can cool this mixture down to about 10°C, the less bacteria will grow and the longer your ice cream will last. If you are conscientious you can float your container in ice mixed with salt and a bit of water.
- Let cool, and then cover and leave the mixture overnight in the fridge. The crystallisation of fat in the ice cream during this period of time helps maintain the shape of the ice cream and helps it melt slower.
- Day 3 – Pour the cream mixture into the ice cream machine. Then pour the fruits into the machine. When it reaches your desired consistency, transfer to a pre-cooled container and place in freezer immediately to firm up. The faster it reaches -18°C in the freezer, the less ice crystals will form in your ice cream so a sandy texture wouldn’t develop. Chill overnight.
- When serving, let it thaw first for about 5-10 mins. If it’s too cold it doesn’t taste as creamy and sweet.
- I feel that strawberries and balsamic is a nicer flavour combination, so try to use strawberries if available. Or you can try both out and see which one you like better.
- If you don’t want seeds in your ice cream I suggest sieving your fruit pulp before adding to the cream, but I’m not sure if this would affect the volume of the ice cream or any other factors.
- This recipe requires 2 days of prep time (or 1 if you start early).
- The website this recipe came from has got recipe quantities for different cream fat percentages.
- I didn’t have a thermometer so if you are like me and like to guesstimate through this recipe, just maintain a medium heat for an hour and stir constantly. If it’s bubbling, it’s probably overheating so take it off the heat. In the end your ice cream mixture should be able to coat the back of your spoon.
- If you’re using an ice cream maker that needs to freeze the bowl in the freezer beforehand, make sure to cover it with clingfilm so ice crystals won’t form in the bowl and cause your ice cream to have a sandy texture.