Raspberry and strawberry ice cream with Balsamic Vinegar – Giusti 1605

Raspberry and strawberry ice cream with Balsamic Vinegar

Ingredients

Makes about 1 kg of ice cream

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  • 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

Process

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.

SERVING


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.

Pearls (50 gr)
€11,50 Sale Off
Pearls of Balsamic Vinegar of Modena
Pearls of Balsamic Vinegar of Modena
Pearls of Balsamic Vinegar of Modena
Pearls of Balsamic Vinegar of Modena

IN THIS RECIPE

Pearls (50 gr)
€11,50 Sale Off