Raspberry Ice Cream with Balsamic Vinegar

Raspberry Ice Cream with Balsamic Vinegar

Buckeye Blends Raspberry Ice Cream with Balsamic Vinegar

  • Dish Type: Ice-cream, Sweets
  • Season: All Year
  • Prep time: 30 minutes
  • Serves: 6 to 8

Ingredients

  • 1 lb. strawberries (fresh or frozen)
  • 3/4 cup of granulated sugar
  • 1 Tbsp Raspberry Balsamic Vinegar
  • 3/4 cup of cream
  • 1/2 tsp agar-agar (gelatin or cornstarch)
  • 1/2 tsp pure strawberry extract

Instructions

  1. Beat the raspberries with sugar and balsamic vinegar.
  2. Refrigerate the mixture for about one hour.
  3. Beat the cream with an electric mixer to make until thick
  4. Add the raspberries mixture, agar-agar, and extract; beat again for about two minutes.
  5. Place the ice cream in an airtight container and put it in the freezer for 8-10 hours to set.
  6. Transfer the frozen mixture to a bowl and beat with a mixer until smooth to break up the ice crystals; freeze again.
  7. Let the ice cream at room temperature for 15 minutes before serving.
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