Balsamic Roasted Strawberry Mascarpone Ice Cream

• Vegetarian
• Gluten free

• Produce

  • 1 lb Strawberries

• Refrigerated

  • 3 Egg yolks

• Condiments

  • 1 1/2 tbsp Balsamic vinegar

• Baking & Spices

  • 1 pinch Salt
  • 1 cup Sugar

• Dairy

  • 1 1/2 cups Heavy cream
  • 6 oz Mascarpone
  • 1 cup Whole milk

Found on thekitchenmccabe.com

Description

Ingredients

• 1 pound Strawberries, washed and hulled
• 1 cup sugar, divided
• 1½ tablespoons Balsamic Vinegar
• 1 cup Whole Milk
• 3 Egg Yolks
• pinch of salt
• 1½ cups Heavy Cream
• 6 ounces Mascarpone

Directions

• Preheat the oven to 400 degrees. Place the strawberries in a baking dish and toss with ¼ cup of the sugar and the vinegar. Roast on the top rack of the oven for 30 minutes.
• Remove from oven and puree in a blender or food processor until smooth. Run puree through a fine mesh sieve and discard seeds.
• Place puree in a bowl and set aside.
• Whisk the milk, salt, and remaining ¾ cup sugar together in a saucepan. Heat to steaming on medium/high heat, whisking to dissolve the sugar. In a small bowl, whisk together the egg yolks. When the milk is steaming, slowly whisk ¼ cup into the egg yolks. Pour the tempered yolks into the saucepan and, whisking constantly, bring just to a boil. Remove from heat and whisk in the mascarpone until smooth. Whisk in the heavy cream.
• Pour the mixture into the bowl of strawberry puree and whisk until combined. Refrigerate until thoroughly chilled.
• Freeze in an ice cream maker according to manufacturer instructions. Scoop ice cream into a freezer safe container and freeze for at least 6 hours to ripen.
• Let sit at room temperature for 10 minutes before scooping.