In a
mixing bowl, combine the sliced strawberries, granulated sugar, and balsamic
vinegar. Stir well to coat the strawberries evenly. Let the mixture sit at room
temperature for about 15-20 minutes, allowing the flavors to meld together and
the strawberries to release their juices.
Transfer
the strawberry mixture to a blender or food processor and blend until smooth.
Set aside.
In a pot or saucepan, consolidate the weighty cream, entire milk, and granulated sugar. Heat over medium intensity until it starts to steam, yet not bubble. Remove from heat.
In a
separate bowl, whisk the egg yolks until well combined and slightly thickened.
Gradually pour around 1 cup of the hot cream combination into the egg yolks, whisking continually to treat the yolks. Steadily pour the tempered egg yolk blend once more into the pan with the excess cream combination, mixing well.
Place the
saucepan back on low heat and cook the mixture, stirring constantly, until it
thickens and coats the back of a spoon. This should take about 5-7 minutes. Do
not let it boil.
Remove the
custard mixture from heat and stir in the vanilla extract.
Let the
mixture cool to room temperature, then cover and refrigerate for at least 2
hours or until chilled.
Once the
custard is chilled, pour in the strawberry puree and stir until well combined.
Empty the combination into a frozen yogurt creator and stir as indicated by the producer's directions until it arrives at a delicate serve consistency.
Transfer
the ice cream to a lidded container, smoothing the top. Cover the container and
freeze the ice cream for at least 4-6 hours or until firm.
When the frozen yogurt has completely frozen, scoop it into bowls or cones and serve.
Relish the superb tart and sweet Balsamic Strawberry Surprise Ice Cream!
In a medium pot, unite the heavy cream and milk. Heat over medium intensity until it arrives at a delicate stew. Remove from heat.
In a
separate mixing bowl, whisk together the granulated sugar and egg yolks until
well combined.
Slowly
pour the hot cream and milk mixture into the egg yolk mixture, whisking
continuously to prevent curdling. Empty the joined combination back into the pot.
Return the
saucepan to the stove over low heat. Cook the blend, mixing continually, until it thickens marginally and coats the rear of a spoon. This should take
about 5-7 minutes. Be mindful so as not to allow it to bubble.
Remove the
saucepan from heat and add the dried culinary lavender. Stir to combine, then
cover the saucepan and let it steep for 15-20 minutes to infuse the flavor of
lavender into the mixture.
After soaking, strain the combination through a fine-network sifter into a bowl or compartment to eliminate the lavender.
Cover the
bowl or container and refrigerate the mixture for at least 4 hours or overnight
to allow it to cool completely.
Once
chilled, transfer the mixture to an ice cream maker and churn according to the
manufacturer's instructions until it reaches a soft, creamy consistency.
While the
ice cream is churning, heat the honey in a microwave-safe bowl for a few
seconds until it becomes slightly runny.
When the
ice cream is almost done churning, slowly drizzle in the warmed honey. Let the
ice cream machine continue to churn for a few more minutes to incorporate the
honey into the mixture.
Transfer
the churned ice cream to a lidded container, smoothing the top. Cover and freeze for about 4 hours or until firm.
Once fully
frozen, your Lavender Honey Dream ice cream is ready to be enjoyed. Serve in
bowls or cones and savor the delightful combination of floral lavender and
sweet honey.
Note: For
best results, consume the ice cream within a week of making it.
Enjoy your
homemade Lavender Honey Dream ice cream!
Feel free
to repeat the above process for each flavor, adjusting the ingredients and
instructions accordingly.
Puree the
ripe mangoes in a blender or food processor until smooth. Set aside.
In a
saucepan, combine the coconut milk, heavy cream, and granulated sugar. Heat
over medium heat until it begins to steam, but not boil. Stir occasionally to
dissolve the sugar.
Eliminate the pan from heat intensity and let the combination cool for a couple of moments.
In a
mixing bowl, combine the mango puree, vanilla extract, and shredded coconut.
Stir in the cooled coconut milk and cream mixture. Blend well until every one of the fixings is entirely consolidated.
Cover the
bowl and refrigerate the mixture for at least 2 hours, or until chilled.
Once the
mixture is chilled, pour it into an ice cream maker and churn according to the
manufacturer's instructions until it reaches a soft-serve consistency.
Transfer
the churned ice cream to a lidded container, smoothing the top. If desired,
sprinkle toasted coconut flakes on top for added texture and flavor.
Cover the
container and freeze the ice cream for at least 4-6 hours or until firm.
When it has become completely frozen, scoop it into bowls or cones and serve.
Enjoy the
tropical and refreshing flavors of Coconut Mango Tango Ice Cream!
Ingredients:
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