- Level: Easy
- Total: 2 hr 10 min (includes cooling time)
- Active: 10 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 321
- Total Fat
- 19 g
- Saturated Fat
- 11 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 3 g
- Sugar
- 29 g
- Protein
- 5 g
- Cholesterol
- 180 mg
- Sodium
- 42 mg
- Level: Easy
- Total: 2 hr 10 min (includes cooling time)
- Active: 10 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 321
- Total Fat
- 19 g
- Saturated Fat
- 11 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 3 g
- Sugar
- 29 g
- Protein
- 5 g
- Cholesterol
- 180 mg
- Sodium
- 42 mg
Ingredients
Vanilla Ice Cream:
Directions
Special equipment:
a pastry bag with a star tip- Preheat the oven to 300 degrees F.
- In a baking pan covered with parchment paper, add the whole strawberries, sprinkle with the balsamic vinegar and bake until the strawberries are mushy and the balsamic is caramelized, approximately 1 1/2 hours. Let cool.
- In a blender, add the vanilla ice cream and cooked strawberries and blend just to combine. Pour into glasses and pipe homemade whipped cream on top.
Vanilla Ice Cream:
Yield:
about 3 cups
- To make the vanilla ice cream base, heat the milk with the heavy cream and vanilla seeds in a saucepan. As soon as it comes to a boil, turn off the heat, put the lid on and let it steep for 10 minutes.
- In a bowl, whisk the egg yolks with the sugar until pale yellow. Temper the egg yolk mixture with the hot cream and bring it all back to the pan. Cook over low heat until the cream starts to get thick. Pour the mixture into another container and let it cool completely.
- Put the cooled mixture in an ice cream machine and process according to the manufacturer's instructions.
