Strawberry-Balsamic Ice Cream With Mascarpone Whipped Cream
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.
Strawberry-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
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
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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