- 1 1/4 Cups heavy Cream
- 1 1/2 Cups whole Milk
- 1/2 Package (16 ounces) Driscoll’s Strawberries
- 1 1/3 Cups sugar
- 3 Tablespoons balsamic vinegar
- 1/4 Cup buttermilk
- 4 egg yolks
- Prepare the Strawberries Preheat Oven to 375 degrees F. Wash, Core, and Slice the Strawberries. Combine with 2/3 cup sugar in an 8” glass or ceramic baking dish, stirring to mix well. Roast for 8-10 minutes until berries are soft and fragrant. Let cool slightly. Puree in a food processor with Aged Balsamic Vinegar until pureed with little pieces of berry still showing. Measure 1 cup of the berry mixture; refrigerate the rest for another use.
- Make the Ice Cream Base In a medium saucepan, simmer cream, milk, and remaining sugar until sugar completely dissolves, about 5 minutes. Remove saucepan from heat.
- In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream mixture into the yolks, then whisk the yolk mixture back into the saucepan with the cream. Return saucepan to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon.
- Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Add buttermilk and blend in a blender until smooth.
- Cover and chill at least 4 hours or overnight.
- Combine buttermilk ice cream base with ½ cup of Roasted Strawberry puree.
- Churn in an ice cream machine according to manufacturer’s instructions. When the ice cream is frozen to a soft-serve consistency, add the rest of the strawberry puree. Allow the ice cream machine to continue until the ice cream has reached the proper consistency based on manufacturer’s instructions.
- Remove ice cream from ice cream machine, cover tightly, and place in the coldest part of your freezer until it is firm (at least 8 hours).