strawberries - 500 g
half lemon juice
balsamic vinegar - 1 tsp.
powdered sugar - 125g
22% cream - 200 ml
STEP BY STEP RECIPE
Recipe photo: Strawberry ice cream, step 1
Wash the strawberries and remove the stalks. Set aside a few berries for decoration, and place the rest in the bowl of a blender, along with the sugar and lemon juice. Then puree them into a smooth purée. Add the balsamic vinegar and blend well.
Recipe photo: Strawberry ice cream, step 2
Whip the cream into a light foam. Mix the strawberry puree with the cream and pour into a container for freezing, cover with a lid. Place in freezer for 2 hours. Then take out, whisk and return to the freezer. Continue to freeze, beating every 2 hours, until the ice cream has thickened. Leave in the freezer for another 3 hours. Place in the refrigerator 1-1.5 hours before serving.