Fresh strawberries and balsamic vinegar pair perfectly - even more so in this homemade Italian ice cream. I roast the strawberries in the oven for 30 minutes to release all their sweet juice.
Preparation Time
60 mins
Cooking Time
30 mins
Total Time
1 hr 30 mins
Calories
241 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone non-stick mat that is larger than the tray to prevent juice from spilling onto the tray.
Step 2
Combine strawberries, 1/4 cup sugar, and balsamic vinegar in a bowl; toss gently to coat. Transfer to the baking sheet, scraping down the bowl with a spatula to ensure all the liquid is included.
Step 3
Bake in the preheated oven for 30 minutes. Remove from oven and set aside to cool, about 30 minutes.
Step 4
Transfer cooled strawberries and all juice to the bowl of a food processor. Add remaining 1/4 cup sugar and cream; mix until smooth.
Step 5
Pour strawberry mixture into an ice cream maker and freeze according to manufacturer's instructions until it reaches the creamy texture of a gelato, 40 to 45 minutes. Serve immediately.
