Yield: 1 quart
1 ½ cups whole milk
1 ½ cups heavy cream
1 cup sugar, divided
5 large egg yolks
¼ tsp vanilla
¾ lb strawberries, divided
1 TBS lemon juice
¼ cup OMG! Classic Barrel Aged Balsamic Vinegar
In a medium saucepot, whisk together the milk, ½ cup cream, ¾ cup sugar, and a pinch of salt. Heat the pot over medium heat until the milk mixture just begins to bubble, stirring and scraping the bottom of the pot often.
Meanwhile, put some ice in a large bowl and set a smaller bowl on top of the ice. Pour the remaining 1 cup cream into the chilled bowl. In a separate medium heat-proof bowl, whisk the egg yolks.
Once the milk mixture has just started to bubble, remove from heat. Very slowly, while whisking, drizzle the heated milk mixture into the egg yolks. Once the milk and the eggs are incorporated, return the custard to the saucepot and heat over medium-low heat. Stir constantly, until the custard thickens and coats the back of a spoon.
Pour the custard through a fine mesh strainer into the chilled cream. Stir until the mixture is completely cooled. Cover, and transfer to the refrigerator until thoroughly chilled, at least three hours.
Chop ½ pound of the strawberries. Place in a saucepot with the remaining ¼ cup sugar and lemon juice. Cook over medium heat until the strawberries are broken down and the liquid has thickened. Using a traditional or immersion blender, blend the strawberries until no large chunks remain. Allow to cool completely, stir in the balsamic vinegar, and chill in the refrigerator. Finely dice the remaining strawberries and chill in the refrigerator.
When ready to assemble, pour the custard and strawberry-balsamic puree into the bowl of an ice-cream maker. Churn until thickened. Pour in the diced strawberries and stir just until combined. Pour into a freezer safe container and freeze until ready to serve.