Strawberries cured in basil and aged balsamic vinegar with homemade ice cream and amaretti biscuits make a very grown-up version of strawberries and ice cream.
Equipment and preparation: for this recipe you will need an ice cream maker.
By Tom Kerridge
From Spring Kitchen with Tom Kerridge
For the ice cream
- 500ml/18fl oz strawberry purée
- 225g/8oz caster sugar
- 500ml/18fl oz single cream
- 2 tsp basil cress
For the strawberries
- 200g/7oz English strawberries, hulled
- 10g demerara sugar
- 2g basil leaves, ripped or shredded
- 20g/¾oz aged balsamic vinegar, preferably 8 year aged
- 6 amaretti biscuits, crumbled
For the ice cream, mix the purée with the sugar and then stir in the cream.
Place the mixture in an ice cream machine and churn according to manufacturer’s instructions until frozen.
For the strawberries, cut the strawberries in half and sprinkle with the sugar, basil and balsamic vinegar.
Gently mix to coat the strawberries in the mixture and leave for 20 minutes, or until you see the strawberries start to soften and cure in the sugar and vinegar.
To serve, divide the strawberries and the liquid into two bowls.
Scoop over the strawberry ice cream, sprinkle with the crumbled amoretti biscuits and garnish with the basil cress.