Mari Williams' Strawberry and Balsamic Ice-cream
Over a year ago
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Ingredients
- 450g strawberries washed, hulled and chopped
- 3tbsp balsamic vinegar
- 300ml double cream
- 1 x 218g tin condensed milk
- 200ml ready-made custard
Accompaniment
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Description
An unlikely combination that is makes for a sophisticated - and very delicious - summer dessert.
Method
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1
Line a 900g (2lb) loaf tin with clingfilm. Place the strawberries in a bowl with the vinegar. Stir and leave to marinate for about 30 minutes.
Whizz the strawberries in a food processor until smooth. Pour the double cream into a bowl and whisk until it forms soft peaks. Stir in the condensed milk, custard and strawberry purée.
Pour the mixture into the lined tin and freeze for up to 6 hours. Remove from the freezer 10 minutes before serving.
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