Made with our Calivinegar Pear Balsamic Vinegar
Servings: 12 | Prep Time: 15 min | Total Time: 40 min
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INGREDIENTS
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INSTRUCTIONS
• 3 cups organic strawberries, sliced
• 1 cup pears, sliced
• 1 tablespoon Calivinegar Pear Balsamic Vinegar
• 2 tablespoons granulated sugar
• 2 organic medium egg yolks
• 6 tablespoons granulated sugar
• 1 ½ cups organic heavy cream
• 1 cup 2% milk
• ¼ teaspoon salt
• 1 tablespoon Calivinegar Pear Balsamic Vinegar
• 2 tablespoons granulated sugar
• 2 organic medium egg yolks
• 6 tablespoons granulated sugar
• 1 ½ cups organic heavy cream
• 1 cup 2% milk
• ¼ teaspoon salt
- Preheat the oven to 350 degrees F.
- Combine the apricots, pears, Calivinegar Pear Balsamic Vinegar, and 2 tablespoons of sugar in a pan. Toss gently to coat and bake in the oven for 10 minutes until the fruit is soft.
- Let the fruit cool lightly for about 15 minutes.
- Transfer the fruit and juice to a blender and puree until smooth.
- Strain the fruit puree through a fine mesh strainer. You should get about 2 cups. Set aside.
- In a medium heatproof bowl, whisk the yolks with 6 tablespoons of granulated sugar just to break them up. Set aside.
- In a heavy saucepan over medium low heat, combine cream, milk, and salt and let it heat up until you see the liquid bubbling at the edges.
- Measure out half a cup of cream mixture.
- While whisking the eggs constantly, whisk the hot cream mixture into the eggs until smooth. Continue tempering the eggs by adding another ½ cup of hot cream to the bowl with the yolks.
- Pour the cream-egg mixture back to the saucepan. Add the fruit puree.
- Cook the mixture over medium heat, stirring constantly until it is thickened and coats the back of a spatula, about 5-7 minutes.
- Strain the base through a fine-mesh strainer into a clean container to remove any egg pieces that were cooked during the process.
- Pour the mixture into a 1-gallon Ziplock freezer bag and submerge the sealed bag in an ice bath until cold, about 30 minutes.
- Refrigerate the ice cream base for at least 4 hours or overnight.
- Pour the ice cream base into the frozen canister of your ice cream machine and follow the manufacturer’s instructions. Spin until thick and creamy about 30-35 minutes.
- Pack the ice cream into a storage container, press a sheet of parchment directly against the surface and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours.
Pear Balsamic Vinegar
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RECIPE NOTES
Recipe inspired by Beyond Sweet & Savory