Strawberry-Balsamic Ice Cream With Mascarpone Whipped Cream

Desserts | April 22, 2014 | By

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Prepare to have your dessert mind blown. Fresh strawberry-balsamic ice cream topped with a mascarpone whip … made without an ice cream maker.

A couple weeks ago, Hailey made an amazing dessert grilled cheese stuffed with a strawberry-balsamic reduction that I fell in love with at first bite. As we were taste testing the reduction and setting up for our “cheesy” photoshoot, I kept thinking, “this would taste amazing on homemade ice cream!” The main problem … we don’t own a functioning ice cream maker. Luckily I found this recipe on Kevin & Amanda’s blog that makes the most basic ice cream with two simple ingredients: heavy cream and sweetened condensed milk. Though my first attempt didn’t turn out as creamy as a store-bought version might (I got too excited and added the hot strawberry reduction to the heavy whipped cream causing it to melt slightly), it was still a hit.

*This recipe has been thoroughly taste tested and Marta-approved.

Cheers!

strawberryicecream5Strawberry-Balsamic Ice Cream (inspired by Kevin & Amanda)

One Carton of Strawberries, washed and sliced

2 Tbsp of Pure Vanilla Extract

2 Tbsp of Balsamic Vinegar

2 Tbsp of Sugar

16 Oz of Heavy Cream

14 Oz of Sweetened Condensed Milk

Directions:

In a saucepan, combine strawberries, vanilla, balsamic vinegar and sugar. Mix over medium heat until sauce comes together and begins to thicken. (This should take about 8-10 minutes). Remove the reduction from heat and cool completely.* Meanwhile, beat the heavy cream in a stand mixer until the cream reaches a stiff peak consistency. Set aside. Stir the sweetened condensed milk into the cooled strawberry reduction until completely mixed. Gently fold in the whipped cream, transfer to a freezer-safe container and freeze for six or more hours.

*Tip: It’s important that you allow the reduction to cool completely. Otherwise, the heat will melt the whipped consistency of the heavy cream.

Mascarpone Whipped Cream

6 Oz of Heavy Cream

6 Oz of Mascarpone Cheese

2 Tbsp of Sugar

Directions:

In a stand mixer, beat heavy cream until it reaches the soft peak stage. Add mascarpone and sugar and beat until fully combined. Top ice cream and serve.

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Comments

  1. Leave a Reply

    strictlydelicious
    April 23, 2014

    I loooove this dessert, and I love even more that I don’t need an ice cream maker for it! Glorious summer days are ahead!

    • Leave a Reply

      Cathy
      April 24, 2014

      I love this dessert too! I think my next test is going to be with chocolate or homemade oreo ice cream. :)

    • Leave a Reply

      Cathy
      April 24, 2014

      Thanks Kloe! I love this ice cream and I hope you have a chance to try it. :)

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