Strawberry, Black Pepper and Balsamic Ice Cream Recipe

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Strawberry, Black Pepper and Balsamic Ice Cream
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Ingredients
10
Count
Nutrition
392
Calories
Total time
510
Minutes
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Ingredients:

Directions:

  1. In a medium saucepan, mix 1 cup of the cream with the milk, 3/4 cup sugar, and a pinch of salt. Warm the cream mixture over medium-high heat, stirring occasionally, until the sugar dissolves and tiny bubbles begin to form around the edge of the pan, 3 to 4 minutes.
  2. Stir in the black peppercorns. Cover, remove from the heat, and let sit for 1 hour. Taste and let sit longer if you want a stronger flavor.
  3. Prepare an ice bath by filling a large bowl with several inches of ice water. Set a smaller metal bowl (one that holds at least 1-1/2 quarts) in the ice water. Pour the remaining cup of cream into the inner bowl (this helps the custard cool quicker when you pour it in later). Set a fine strainer on top. Whisk the egg yolks in a medium bowl.
  4. Rewarm the cream mixture over medium-high heat until tiny bubbles begin to form around the edge of the pan, 1 to 2 minutes. In a steady stream, pour half of the warm cream mixture into the egg yolks, whisking constantly to prevent the eggs from curdling.
  5. Pour the egg mixture back into the saucepan and cook over low heat, stirring constantly and scraping the bottom with a heatproof rubber spatula until the custard thickens slightly (it should be thick enough to coat the spatula and hold a line drawn through it with a finger), 4 to 8 minutes. An instant-read thermometer should read 175° to 180°F at this point. Don’t let the sauce overheat or boil, or it will curdle. Immediately strain the custard into the cold cream in the ice bath. Press firmly on the black peppercorns in the strainer with the spatula to extract as much flavor as possible.
  6. Cool the custard to below 70°F by stirring it over the ice bath. Puree strawberries with the 1/2 cup sugar. Stir the strawberry puree, balsamic vinegar, and vanilla extract into the cooled custard.
  7. Refrigerate the custard until completely chilled, at least 4 hours. Then freeze the custard in your ice cream maker according to the manufacturer’s instructions. Transfer to an air-tight container, and freeze for at least 4 hours or up to 2 weeks.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 391.65 Kcal (1640 kJ)
Calories from fat 182.96 Kcal
% Daily Value*
Total Fat 20.33g 31%
Cholesterol 211.71mg 71%
Sodium 119.2mg 5%
Potassium 280.43mg 6%
Total Carbs 46.22g 15%
Sugars 41.93g 168%
Dietary Fiber 1.51g 6%
Protein 8.22g 16%
Vitamin C 45mg 75%
Iron 0.9mg 5%
Calcium 114.2mg 11%
Amount Per 100 g
Calories 159.88 Kcal (669 kJ)
Calories from fat 74.69 Kcal
% Daily Value*
Total Fat 8.3g 31%
Cholesterol 86.43mg 71%
Sodium 48.66mg 5%
Potassium 114.48mg 6%
Total Carbs 18.87g 15%
Sugars 17.12g 168%
Dietary Fiber 0.62g 6%
Protein 3.36g 16%
Vitamin C 18.4mg 75%
Iron 0.4mg 5%
Calcium 46.6mg 11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9.2
    Points
  • 11
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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