• Serves: 4-6
  • Prep Time: 10 mins
  • Cooking Time: 10 mins / Cook: 10 mins / Cool: 60 mins / Churn: 30 mins / Freeze: Min 5 hours
  • Difficulty: Medium

National Creative Ice Cream Flavour Day is a thing and we’re not complaining! Instead, we asked Facebook users to come up with an adventurous, outside the box flavour to recreate. Strawberries, balsamic vinegar, pepper and cream might seem like an odd combination, but it actually works extremely well. The fruit and vinegar cut through the richness of the cream and the pepper gives it a nice little kick. The high-fat content of the double cream means your ice cream will be nicely “scoopable”, but if you’d rather have less fat, whipping cream also works.

 

Here's what you'll need...

  • 500g strawberries
  • 65ml balsamic vinegar
  • 500ml double cream
  • 120g caster sugar
  • grinding of black pepper

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  • 1

    Wash the strawberries, cut off the green tops and quarter them (you can hull them if you want, but I find life too short for that kind of thing unless absolutely necessary…)

  • 2

    Put the strawberries along with the sugar into a saucepan over a medium heat

  • 3

    Stir until the sugar dissolves

     

  • 4

    Now cook the strawberries until soft, around 5 minutes

  • 5

    Add the balsamic vinegar and stir in

  • 6

    Using a potato masher, mash the strawberries until you have a syrupy consistency with some fruit lumps left (if you don’t want any of the fruit lumps, pulse the mix in a fruit processor until completely smooth)

  • 7

    Leave to cool down completely

     

  • 8

    Now mix the strawberry with the cream

  • 9

    Pour into your ice cream maker and churn according to the maker’s instructions

  • 10

    Transfer the ice cream into a freeze-proof dish and freeze for at least 5 hours

  • 11

    Serve with a little sprinkle of freshly ground black pepper

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By Carole Poirot on 01.07.19

Guest Contributor

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