Strawberry Balsamic Ice Cream

• FOR THE STRAWBERRY PUREE:
• 1 quart Strawberries, Hulled, Halved Or Quartered If Large
• 1/4 cups Sugar
• 2 Tablespoons Balsamic Vinegar
• 1 pinch Salt
• FOR THE ICE CREAM BASE:
• 1/2 cups Whole Milk
• 2-1/2 cups Heavy Cream
• 1 pinch Salt
• 6 whole Egg Yolks
• 2/3 cups Sugar
• 1/2 teaspoons Vanilla Extract

1. Combine strawberries, sugar, vinegar and salt in a medium saucepan. Turn heat to medium and bring to a gentle boil, stirring occasionally, for 5-7 minutes or until strawberries are softened and juices start to thicken. Remove strawberries with a slotted spoon and transfer to food processor or blender. Reduce remaining sauce over high heat until thick and syrupy, and combine with strawberries. Puree until smooth.
2. Place sieve over large bowl and set aside. For the ice cream base, combine milk, cream and salt in a medium saucepan. Heat over medium and bring to a slight simmer. Meanwhile whisk egg yolks and sugar until pale and creamy, about 3-5 minutes. Temper eggs by spooning about 1/4 cup of cream mixture into egg mixture while whisking. Reduce heat to medium-low and slowly pour egg mixture into cream mixture, whisking constantly. Continue to whisk for about 3-5 minutes or until custard is thick enough to coat the back of a spoon.
3. Pour ice cream base into bowl through sieve to remove any lumps. Pour strawberry puree through sieve, pushing through gently with a rubber spatula. Add vanilla extract and whisk to combine. Chill in fridge at least 4 hours or up to 24 hours. Freeze using an ice cream machine according to the manufacturer's instructions. Let set completely in freezer. Serve with balsamic syrup or desired toppings.
4. Makes about 1 1/2 quarts.

strawberries, ubc, balsamic vinegar, salt, ice cream, milk, heavy cream, salt, egg yolks, sugar, vanilla

Taken from tastykitchen.com/recipes/desserts/strawberry-balsamic-ice-cream/ (may not work)