Roasted Strawberry Balsamic Ice-cream (no ice-cream maker needed)
Normally when I see an ice-cream recipe I will drool over it and sometimes even pin it for later when I get myself an ice-cream maker. But if you are like me, who has no space or need for more kitchen appliances right now but can't resist the idea of homemade ice-cream, this one is for you.
Roasting strawberries slowly with balsamic vinegar and a little sugar brings out the robust strawberry flavor in the ice-cream. I left small chunks of strawberries in the mixture instead of pureeing them and it was the best part of the whole ice-cream experience besides the fact that I ate it for breakfast straight from the container.
I followed David Lebovitz method of freeze and stir where the mixture is stirred vigorously every 20 minutes or so to break the ice crystals from forming and to make sure the final texture is creamy. The recipe for this icecream is adapted from closetcooking & zoebakes.
Roasted Strawberry Balsamic Ice-cream Ingredients: 2 cups strawberries (about 3/4 pound), cleaned 2 tablespoons balsamic vinegar 2 tablespoons sugar