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.
Ingredients
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
Method
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For the ice cream, mix the purée with the sugar and then stir in the cream.
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Place the mixture in an ice cream machine and churn according to manufacturer’s instructions until frozen.
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For the strawberries, cut the strawberries in half and sprinkle with the sugar, basil and balsamic vinegar.
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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.
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To serve, divide the strawberries and the liquid into two bowls.
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Scoop over the strawberry ice cream, sprinkle with the crumbled amoretti biscuits and garnish with the basil cress.
