Strawberry Balsamic Ice Cream

INGREDIENTS

Balsamic Reduction:

• 1/2 cup Botticelli Balsamic Vinegar

Strawberry Compote:

• 2 cups strawberries, stems removed, sliced in half
• 1 tbsp. cornstarch
• 1/3 cup granulated sugar
• 1/2 tbsp. lemon juice

No Churn Ice Cream:

• 1 (14oz.) can sweetened condensed milk
• 2 tsp. vanilla extract
• 1/4 tsp. sea salt
• 2 cups heavy cream

PREPARATION

1. Place the strawberries, cornstarch, sugar and lemon juice in a saucepan and mash with a muddler or fork. Cook over medium heat, stirring often until thick.
2. Transfer to a shallow dish, cover and place in the fridge to cool.
3. Make the balsamic reduction by adding the balsamic vinegar to a small saucepan. Bring to a simmer and cook until it begins to thicken. This should only take a few minutes. Be careful not to overcook it, the balsamic will continue to thicken as it cools.
4. Remove from heat and let cool in the fridge while you prepare the ice cream base. 
5. In a medium bowl, combine the sweetened condensed milk, vanilla extract and sea salt.
6. Whip the heavy cream with a stand mixer or electric hand mixer on medium-high speed until stiff peaks form.
7. Fold the whipped cream into the sweetened condensed milk mixture. Gently fold in the cooked, cooled strawberries. 
8. Pour half of the ice cream base into a loaf pan or 2 quart container.
9. Drizzle on half of the balsamic reduction then top with remaining base.
10. Drizzle the rest of the balsamic over the top of the ice cream and swirl it all together, leaving noticeable peaks. 
11. Cover with an airtight lid, or plastic wrap, and place in the freezer. Let sit overnight and enjoy!