Thursday, August 4, 2011

Balsamic Vinegar Ice Cream

You might have read my earlier post about strawberry ice cream and balsamic vinegar ice cream where I said I made a different version of the balsamic ice cream, and then made a second that I liked better.

Okay, here's the deal. I liked the second version better when it was paired with the strawberry ice cream. This version is milder, so it got a little lost next to the strawberry. But on its own, it's just fine.

Give it a try and see what you think. It's got a nice tartness to it, but not many people would recognize it as vinegar.

Balsamic Ice Cream

2 cups milk
2 cups whipping cream
1 cup cane sugar
1/4 teaspoon salt
1/4 cup balsamic vinegar
2 teaspoons vanilla

Combine all ingredients and chill at least a couple hours - or overnight - before churning in your ice cream maker according to manufacturer's instructions.

Transfer to a freezer-safe container and freeze until firm.


Heidi @ Food Doodles said...

That sounds really good! I love balsamic vinegar but I never would have thought to put it in ice cream. Yummy!

Anonymous said...

what an intriguing idea! balsamic vinegar is a wonderful flavor! i imagine it has a similar flavor as if you were to make a balsamic reduction...not vinegary, but sweet and tangy! thanks for posting this recipe!

Anonymous said...

I will serve this with beetroot chocolate cake, thanks for recipe

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