Strawberry ice cream that actually tastes more like strawberry than cream.
A quick post! The balsamic vinegar used in the ice cream helps play up the acidity and brightness of the strawberries, and the black pepper genuinely brings out the strawberries’ fruitiness. Usually when the recipe makes a schmancy imaginative claim like that I don’t taste it but this time I actually do!
Personally I thought the quantity of jam used in the ice cream was too much and there was too little black pepper so I’m going to reflect that in the recipe below.
Ice cream base
- 1/2 cup sugar (100g)
- 2 tbsp dry milk powder (12g)
- 1/4 tsp xanthum gum (see notes)
- 2 tbsp light corn syrup (45g)
- 1 1/3 cup whole milk (315g)
- 1 1/3 cup heavy cream (300g)
- 10 oz/1 pint/283g ripe strawberries, hulled and halved
- 1/4 cup honey
- 1/4 cup honey balsamic vinegar (see notes)
- 1/2 cup strawberry jam
- 1/4 tsp freshly ground black pepper
Ice cream base (the day before)
- Combine the sugar, milk powder, and xanthum gum into a small bowl and mix well.
- Pour the corn syrup and whole milk into a saucepan and stir well. Add the sugar mixture and whisk until smooth. Heat over medium heat, stirring often and adjusting the heat to prevent a simmer, until the sugar has fully dissolved (about 3 mins). Remove the pot from the heat.
- Whisk in the cream and transfer the mixture to an airtight container and refrigerate until ready to combine with mashed potato mixture.
Strawberry puree (preferably at least 2 hours before)
- Preheat the oven to 300°F/150°C.
- Line a sheet pan with parchment paper and spread the strawberries evenly over the pan. Drizzle the strawberries with honey.
- Bake for 15 minutes, then stir the berries and continue baking until they just start to caramelise, about 20 minutes more.
- Remove from oven and allow to cool.
- Transfer the strawberries and all the juices in the pan into a blender and puree until smooth. Store in an airtight container in the fridge until cold.
- Whisk together the strawberry puree, vinegar, black pepper, and the ice cream base together in a large bowl.
- Pour the mixture into an ice cream maker and churn until a soft-serve texture.
- Stir the jam with a fork to loosen the jam, and alternate spooning layers of the ice cream and jam in a freezer-friendly container. (If you use a wide and shallow container, like me, just do 2 layers of each).
- Cover the ice cream with parchment paper (I think this is to prevent freezer burn), pressing it to the surface of the ice cream so it adheres, and cover with a lid.
- Freeze the ice cream until solid.
- Xanthum gum is a thickener/stabiliser commonly used in vegan/gluten-free baking, so that’s where you might find them in the supermarket. I got the Bob’s Red Mill brand.
- If you’re using an ice cream maker which bowl needs to be frozen beforehand, make sure to cover the bowl with clingfilm so ice crystals won’t form in the bowl and cause your ice cream to have a sandy texture. Also to be safe, freeze the bowl for at least 2 days and at the coldest setting your freezer will go.
- My ice cream maker takes about 20-30 minutes to reach soft-serve consistency.
- I couldn’t find honey balsamic vinegar so I just mixed some honey with my regular balsamic vinegar. ¯\_(ツ)_/¯
- I decreased the amount of jam from 3/4 cup to 1/2 cup and increased the amount of black pepper from 1/8 tsp to 1/4 tsp.