BALSAMIC STRAWBERRY ICE CREAM

6 servings recipe (1L):

  • 1 cup heavy cream
  • 2 cups half-and-half
  • 1/4 cup stemmed and quartered strawberries
  • 8 large egg yolks
  • 1/4 cup honey
  • 1/8 teaspoon salt
  • 8 ounces reduced-fat cream cheese (1 cup)
  • 1/4 cup balsamic vinegar
  • 450 g powdered sugar

Combine the heavy cream and half-and-half in a heavy saucepan. Add the strawberries and cook over medium-low heat until barely simmering, stirring frequently. Turn down the heat to low.

Whisk together the egg yolks, honey, and salt in a large bowl until thoroughly combined. Slowly pour in about 1/2 cup of the hot liquid, whisking constantly. Repeat three times, whisking thoroughly before adding each additional 1/2 cup of hot liquid.

Pour the tempered egg yolks back into the remaining hot liquid, and whisk constantly over medium-low heat until the mixture thickens and coats the back of a wooden spoon, 5 to 8 minutes. Do not let the mixture boil.

Using a hand blender, add cream cheese and blend until smooth. Strain the ice cream base through a fine-mesh strainer into a bowl and stir in the balsamic vinegar. Refrigerate for about an hour, until cold.

Pour into an ice cream maker and freeze according to the manufacturer’s directions. Allow to sit in freezer for at least 2 hours.

When you are ready to eat, let the miracle berry tablet dissolve on your tongue and then enjoy the dish.

In the presence of almighty miraculin, the balsamic vinegar, heavy cream and the cream cheese will unleash unprecedented, unforgettable, yet concealed SWEETNESS. Enjoy your treat, with no sugar, calories and remorse. BON APPETITE. 

YOU SAVE:

450 g powdered sugar

1284 KCAL