Food-Processor Strawberry-Balsamic Ice Cream

Ingredients

• fresh strawberries (pureed)
• 12 oz evaporated milk (well-chilled; do not skip chilling)
• balsamic vinegar (decent imported supermarket brand like Lucini or Cento)
• 4 oz bittersweet chocolate (finely chopped; optional mix-in)

Steps

1. 1

   Puree the fresh strawberries until smooth.

2. 2

   In a food processor or stand mixer, whip the well-chilled evaporated milk until it is thickened but does not yet hold stiff peaks. Be careful not to overbeat, as this will cause the base to deflate later.

3. 3

   Stir the strawberry puree and balsamic vinegar into the whipped milk base until uniformly combined.

4. 4

   Transfer the mixture to a bowl and freeze until fully solid. It is critical that the base is completely frozen before the next step to prevent separation.

5. 5

   Once fully frozen, transfer the mixture back to the food processor and process until creamy. If using the optional bittersweet chocolate, stir it in by hand now.

6. 6

   Transfer to a chilled container for the final freeze before serving.

Notes

Ensure the evaporated milk is very cold before whipping. If using chocolate, stir it in after the food processor stage but before the final freeze. A decent imported balsamic vinegar is sufficient; no need for expensive traditional varieties.

Nutrition per serving

• dessert
• ice cream
• no-churn
• strawberry
• balsamic
• no-cook
• summer
• vegetarian