Ingredients
- 3 egg yolks (L)
- 100 g sugar
- 200 ml milk
- 250 g fresh strawberries, cleaned and hulled
- 2 tbsp lemon juice
- 125 g crème double
- 75 g heavy cream
- 2-3 tbsp balsamic vinegar (the best you can afford)
- Heat the milk in a small saucepan and bring to a boil.
- Remove from the stove and allow to cool down for about some minutes.
- Whisk together egg yolks and 70 g of the sugar in a bowl until most of the sugar crystals have dissolved and the color becomes light and pale.
- Pour the warm milk over the egg and sugar concoction while constantly stirring (slowly, otherwise you will end up with foam).
- Reheat the custard mix slowly while continuously stirring/scraping the bottom of the pot until it has noticeably thickened and coats the back of a spoon or heatproof rubber spatula, but do not let it boil.
- Remove from heat and let cool down.
- Meanwhile prepare the strawberry puree: Coarsely chop the fruits, sprinkle with the remaining sugar and lemon juice and let rest for a few minutes before you process them with a handheld blender until the puree is smooth.
- Separate about 50 g in an extra, small bowl and chill in the fridge (covered) for later.
- Once the custard is cooled down, add the strawberry puree, the crème double as well as the heavy creme and stir well. Season to taste with a good aged balsamic vinegar (don't overdo it, you only want a pleasant hint) and refrigerate until chilled.
- Pour the custard into an ice cream maker and freeze according to the manufacturer's instructions.
- Transfer to a plastic container when done and layer it with tablespoons of the remaining strawberry puree.
- Freeze until firm.
