Home Made Ice Cream (2015– )

[ElsieD]

I made both corn ice cream and roasted strawberry ice cream the other day.  Both were good, but the roasted strawberry one knocked our socks off.  I had read somewhere that adding a teaspoon of strawberry balsamic vinegar really enhances the strawberry flavour.  This particular recipe doesn't need enhancement but it piqued my interest enough to ask here if anyone has tried it?  Or maybe another flavoured balsamic vinegar paired with the same fruit?

[blue_dolphin]

4 hours ago, ElsieD said:

I made both corn ice cream and roasted strawberry ice cream the other day.  Both were good, but the roasted strawberry one knocked our socks off.  I had read somewhere that adding a teaspoon of strawberry balsamic vinegar really enhances the strawberry flavour.  This particular recipe doesn't need enhancement but it piqued my interest enough to ask here if anyone has tried it?  Or maybe another flavoured balsamic vinegar paired with the same fruit?

I've added balsamic vinegar to both strawberry popsicles and sorbet.  You can test the effect by putting a drop or two of balsamic vinegar on a strawberry and tasting.  I’m not sure I’d go for it in an ice cream but it’s quite nice in the non-dairy recipes I made.  
I also made a very nice strawberry shrub with balsamic vinegar. 
I don’t have any flavored balsamic vinegars, just various ages of the regular stuff.  
 

Edited to add that I think the balsamic would be excellent with cherries, too. 
 

 

Edited July 31 by blue_dolphin (log)

[paulraphael]

On 7/31/2025 at 11:15 AM, ElsieD said:

I made both corn ice cream and roasted strawberry ice cream the other day.  Both were good, but the roasted strawberry one knocked our socks off.  I had read somewhere that adding a teaspoon of strawberry balsamic vinegar really enhances the strawberry flavour.  This particular recipe doesn't need enhancement but it piqued my interest enough to ask here if anyone has tried it?  Or maybe another flavoured balsamic vinegar paired with the same fruit?

 

I'd experiment with just plain balsamic vinegar (or possibly PX sherry vinegar). You'll be turning it into strawberry vinegar; no need to have someone else flavor it for you. 

 

My inclination would also be to go very easy on the vinegar if you're recipe has lots of strawberries ... like over 30% by weight. Strawberries are already pretty acidic. Recipes that I see with other acids added (lemon juice, etc.) usually have a lower level of the fruit. The added acid is compensating.