Folks, it’s time to break out the ice cream maker. While I love this kitchen gadget, I find that it doesn’t get much use year-round. Father’s Day was the perfect excuse to dig it out, so I did!
I love the combination of strawberries and balsamic vinegar. Fresh strawberry ice cream is divine, so adding this extra flavor boost was bound to be scrumptious. To guide my way, I turned to this recipe from Kris Hoogerhyde, Anne Walker, and Dabney Gough at Fine Cooking.
The result wasn’t exactly what I was expecting, but was delicious nonetheless. I loved how creamy and thick it turned out. However, I didn’t get the pop of fruity tartness I expected from the strawberries and vinegar. What I did get was a rich strawberry cheesecake flavor; it seems like the vinegar turned the cream just a bit sour, evoking the taste of cream cheese. I used store-bought strawberries for this, but I bet fresh-picked strawberries would have made a difference in bringing out the fruit flavor.
One of the best parts of making this ice cream? I bought a huge container of cream from Costco in order to make it, so I guess I’ll have to be on an ice-cream making kick in order to use it all while it’s still good!