Raspberry and strawberry ice cream with Balsamic Vinegar
Makes about 1 kg of ice cream
500 g of mixed red berries (raspberries, strawberries and redcurrants)
2 tablespoons of caster sugar
seeds of a vanilla pod
1 tablespoon of Giusti Condiment based on Balsamic Vinegar and Raspberries
1 tablespoon of Kirsch (or Vodka)
1 tablespoon of vanilla icing sugar
500 g of fresh whipping cream
300 g of condensed milk
2 pinches of flaked salt
Giusti Balsamic Vinegar Pearls
PREPARING THE BERRIES
Clean and slice the red fruits and then place them on a baking tray lined with baking paper.
Sprinkle with 2 tablespoons of sugar, the vanilla seeds and Balsamic Vinegar.
Leave to macerate for about 15 minutes.
Preheat the oven to 220°C, static mode.
Bake the fruit in the oven to dry for about 10-15 minutes.
Next, allow the mixture to cool, then roughly mash it with the tines of a fork.
Add a tablespoon of vodka or kirsch to prevent the fruit from freezing.
Place in a container and store in the refrigerator.
PREPARING THE CREAM
Whip the very cold cream with a whisk, adding a tablespoon of vanilla icing sugar and the flaked salt a little at a time.
When the cream is fairly stiff, fold in the condensed milk, using a spatula and folding gently from the bottom upwards so as to keep the air in.
Add the cooked and cooled fruit to the mixture, then pour into a cling film-lined plumcake mould.
Place in the freezer for at least 4 hours.
Remove from the mould, cut the ice cream into cubes or pieces and toss into the blender.
Blend for a few seconds until creamy.
Serve in small bowls accompanied by a few Balsamic Vinegar Pearls.