FIND THIS UNIQUE RECIPE ON MYTHREESEASONS.COM
Created by: Sabrina Russo
with strawberry sauce and toasted almonds
Cook strawberries, balsamic vinegar and sugar together for about 15-20 minutes, until soft and thickened.
Separate 1 cup of sauce to keep chunky. Puree the remaining strawberries in a food processer.
Place cream and salt in a medium sized pot and bring to a simmer over medium heat.
Whisk together eggs and sugar until they are pale, thick and creamy. This is considered ribbon stage.
Add 1 ladleful of hot cream mixture to egg mixture while whisking to temper the eggs.
Add tempered eggs to pot with cream while whisking. Cook custard for 3-5 minutes over medium heat until thickened. Strain.
Reserve some of pureed strawberries for the sauce. Stir the remaining strawberries into the ice cream base. Cool in fridge at leaset 4 hours.
Freeze the ice cream in your machine according to the manufacter's instructions.