François Payard loves the combination of balsamic vinegar and strawberries and serves it every season. I wanted to tie the flavors together but in a different way, so I came up with this ice cream, which I pair with Strawberry Sorbet (page 236). You could just serve this with Slow-Roasted Strawberries (page 245), of course.
Recipe information
Yield
makes about 3 cups
Ingredients
Preparation
Step 1
Set up an ice bath in a large bowl.
Step 2
Put the milk in a small saucepan and bring to a simmer over medium-high heat.
Step 3
Whisk the yolks with the granulated sugar and invert sugar in a medium bowl. When the milk is simmering, slowly whisk about 1 cup into the yolks for about 1 minute to temper them (keep the pan off the heat while you do this). Then scrape the yolks into the saucepan and cook, stirring pretty much constantly, until the mixture reaches 180°F. Keep an eye on the color of the foam on the surface; when it turns the same color as the mixture, you’re very close to the right temperature.
Step 4
Remove from the heat and add the cream and balsamic vinegar. Mix thoroughly with an immersion blender. Push through a fine strainer into a medium bowl and set into the ice bath. Chill completely, stirring often. Then cover with plastic wrap and refrigerate overnight for the flavors to mature.
Step 5
Mix again with an immersion blender, then freeze in an ice cream maker. Pack into a plastic container and freeze for at least 2 hours before serving.
