Saturday, June 12, 2010

Recipe - Strawberry and balsamic ice cream


* 450g (1lb) strawberries, washed, hulled and chopped

* 3tbsp balsamic vinegar

* 300ml (10fl oz) double cream

* 1 x 218g tin condensed milk

* 200ml (7fl oz) ready-made custard


Line a 900g (2lb) loaf tin with clingfilm. Place the strawberries in a bowl with the vinegar. Stir and leave to marinate for about 30 minutes. Whizz the strawberries in a food processor until smooth. Pour the double cream into a bowl and whisk until it forms soft peaks. Stir in the condensed milk, custard and strawberry purée. Pour the mixture into the lined tin and freeze for up to 6 hours. Remove from the freezer 10 minutes before serving.


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