Strawberry, Black Pepper and Balsamic Ice Cream

Name: Strawberry, Black Pepper and Balsamic Ice Cream
Prep time: 30 min
Cook time: 8 h
Total time: 8 h 30 min
Yield: 1 quart, 8 serving(s)
Ingredients: 2 cups heavy cream; 1 cup whole milk; 3/4 cup granulated sugar; table salt; 1 tablespoon black peppercorns, very coarsely ground (preferably tellicherry); 5 large egg yolks; 1 lb fresh strawberries, trimmed, pureed, strained; 1/2 cup sugar; 3 tablespoons balsamic vinegar; 2 teaspoons pure vanilla extract

Submitted by Raquel Grinnell

"Best served with a drizzle of reduced balsamic vinegar (boil until if forms a syrup, cool, and spoon over ice cream). Cooking time is chilling/freezing time."

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Ready In:: 8hrs 30mins
Ingredients:: 10
Yields:: 1 quart
Serves:: 8

ingredients

2 cups heavy cream
1 cup whole milk
³⁄₄ cup granulated sugar
table salt
1 tablespoon black peppercorns, very coarsely ground (preferably tellicherry)
5 large egg yolks
1 lb fresh strawberries, trimmed, pureed, strained
¹⁄₂ cup sugar
3 tablespoons balsamic vinegar
2 teaspoons pure vanilla extract

directions

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.
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.
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.
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.
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.
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.
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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RECIPE SUBMITTED BY

Raquel Grinnell

Crownsville, Maryland

I am a married cruise-only travel agent with two stepsons, aged 20 and 25. It took a while to get the boys used to my cooking, as they were raised on fast food and pre-packaged foods (i.e. mac-n-cheese from the blue box, frozen dinners, Chef Boyardee, McDonalds, etc.). My mother is from Spain and I lived there as well as Germany, England and Italy growing up, which influenced both my career and my cuisine!</p> 8726943"

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