You all know how I bought myself an ice cream machine at
Homeart a few months back. I have to tell you all again: for $59.00 it’s as good as the Cuisineart one I have had my eye on.
Strawberries and Amaretto are 2 of my favourite foods. So, combined with a hot day and the machine, I produced some ice cream.
3 cups strawberries washed, hulled and halved
2 tablespoons Balsamic Vinegar (I bought some 10 year aged at the Black Pearl bloggers do)
1/4 cup Vanilla Sugar
1 + 1/4 cups sugar ( reserve 1/4 cup)
1 teaspoon Vanilla Paste
2 tablespoons Amaretto
1 1/4 cup milk
1 1/4 cups sour cream
1 cup pouring cream
Line a baking sheet (make sure it has a low side or small lip) with alfoil. Spread the halved strawberries. Combine Vanilla Sugar and 1 cup of sugar, sprinkle over the berries, drizzle the Balsamic Vinegar over the berries and sugar.
Roast at 180 until the sugar dissolves and the juices start to bubble and caramelise. This will take about 15 minutes or so. Remove from the oven and pour into a bowl. Strain berries from the juices, while mushing them slightly. Set aside the mashed berries in one small container and allow the hot strawberry sugar balsamic juice to cool in another container. Add vanilla paste or extract and the Amaretto. Set Aside.
Mix the milk and remaining 1/4 cup sugar for a few minutes on low speed in a mixer. Add the creams. Mix well. While mixing, add the Berry Juices, and mashed berries. Pour the mixture into the freezer bowl and churn until ready, but make sure it is slightly of soft consistency. Pour and spread into your container or a loaf pan. Freeze for several more hours in the freezer until ready to serve.