Ice breakers! Strawberry and balsamic ice cream
Impress your guests with ultra-cool ice creams, from strawberry and balsamic to lime and coconut.
This delicious strawberry and balsamic ice cream is best served with freeze dried strawberries
- 500g (1lb 2oz) ripe strawberries
- 300ml (10fl oz) double cream
- 100g (3½oz) caster sugar
- 2tbsp balsamic vinegar
- A little pink food colouring (optional)
- 8-12 ice cream cones, for serving
- Freeze-dried strawberries (from supermarkets), to serve
Hull the strawberries then mash with a fork orpurée in a liquidiser until smooth. Add the cream, sugar and balsamic vinegar, which takes the edge off the sweetness of the ice cream.
You can use lemon juice, if you prefer. Stir well. Add food colouring, if using, and mix well.
Pour into an ice cream machine and churn until softly frozen then transfer to a freezerproof container and freeze until firm. Alternatively, freeze in a container for 2 hours, stirring every 30 minutes to break up the ice crystals, and then freeze until firm.
To serve, take the ice cream out of the freezer and soften in the fridge for 20 minutes. Scoop into ice cream cones and sprinkle with freezedried strawberries.