Maybe I should be changing the name of this blog to The Kitchen……that only makes ice cream.
Seriously, I seem to have a real problem lately with wanting to make anything other than ice cream. But can you really blame me? I am one of those people who love dishes that present the opportunity for endless creativity and ice cream only supports that love. I mean, how many endless combinations are there? Apparently I’m trying to find out.
This combination is one of my favorites, and not only as an ice cream flavor. I originally served an olive oil cake that I topped with a scoop of mascarpone ice cream and strawberries coated in a balsamic syrup. It was heaven. Even my 7 year old was a huge fan of the balsamic strawberries. I was really craving the entire dessert one day, but lets be real here, three different components is a bit of work and I was looking for a delicious dessert in one shot. So I combined mascarpone, strawberries, and a little balsamic for what just might be the most luscious ice cream ever.
Roasting the strawberries is one of my favorite ways of preparing them. It really brings out their sweetness and adds a lot of depth to the flavor of the overall ice cream. Make sure to plan ahead when making this, as the berries need to roast, which takes about 1/2 hour. The custard needs to fully chill as well, so give yourself a full day ahead of time to make this.
This ice cream is fabulous on it’s own, but it would also be amazing served aside a slice of olive oil cake. I have GOT to get you guys the recipe for that. It’s just my favorite. Ever.
More ice cream?
- 1 pound Strawberries, washed and hulled
- 1 cup sugar, divided
- 1½ tablespoons Balsamic Vinegar
- 1 cup Whole Milk
- 3 Egg Yolks
- pinch of salt
- 1½ cups Heavy Cream
- 6 ounces Mascarpone
- Preheat the oven to 400 degrees. Place the strawberries in a baking dish and toss with ¼ cup of the sugar and the vinegar. Roast on the top rack of the oven for 30 minutes.
- Remove from oven and puree in a blender or food processor until smooth. Run puree through a fine mesh sieve and discard seeds.
- Place puree in a bowl and set aside.
- Whisk the milk, salt, and remaining ¾ cup sugar together in a saucepan. Heat to steaming on medium/high heat, whisking to dissolve the sugar. In a small bowl, whisk together the egg yolks. When the milk is steaming, slowly whisk ¼ cup into the egg yolks. Pour the tempered yolks into the saucepan and, whisking constantly, bring just to a boil. Remove from heat and whisk in the mascarpone until smooth. Whisk in the heavy cream.
- Pour the mixture into the bowl of strawberry puree and whisk until combined. Refrigerate until thoroughly chilled.
- Freeze in an ice cream maker according to manufacturer instructions. Scoop ice cream into a freezer safe container and freeze for at least 6 hours to ripen.
- Let sit at room temperature for 10 minutes before scooping.