Ingredients

• 1 pint of strawberries
• 2 tbsp Olivino Traditional Vinegar
• 1 tbsp honey
• 1 cup whole milk
• ¾ cup sugar
• Salt
• 10 large basil leaves
• 1 tsp vanilla, or one whole vanilla bean pod scraped of the seeds
• 2 cups heavy cream
• 6 egg yolks

  Directions

1. Hull and cut strawberries in half.
2. In a bowl toss strawberries with traditional balsamic and honey.
3. Line a rimmed baking sheet with parchment paper and scoop strawberry mixture onto a sheet.
4. Roast strawberries in the oven at 350 degrees for 20 minutes, or until fruit is soft and juices have been released.
5. Let cool and then blend into puree.
6. In a small pot over medium heat, combine whole milk, sugar, vanilla, and a pinch of salt and heat until sugar completely dissolves. You don’t want to boil this, you just want it to come to a simmer so the sugar dissolves.
7. Take off of the heat and add in basil. Let steep for 30 minutes. Meanwhile, separate egg yolks from the egg whites, and place yolks in a bowl (save egg whites these for another use later, don’t waste the eggs!).
8. Fill a large glass bowl with the heavy cream.
9. Strain the warmed milk and basil into a separate bowl over a mesh strainer to remove the basil leaves, return liquid to the pot and bring back up to a simmer over medium-low heat.
10. Once it has come up to a gentle simmer, take ¼ cup of the warmed milk and while whisking the eggs, pour milk in a VERY slow stream into the egg yolks. This is called tempering the eggs. If you add eggs to quickly to something that is hot, you will get scrambled eggs, not a custard which is what we are looking for here.
11. Once you’ve done that, again in a slow stream while constantly whisking the milk, add the egg mixture into the pot with the warm milk. Once all the eggs are added, whisk over low heat until mixture thickens to a custard consistency and the mixture coats the back of the spoon. If you run your finger through it, it should keep the line, approximately 1-2 minutes.
12. Once you get a nice custard consistency, pour the custard through the fine mesh strainer into the heavy cream to discard any solids.
13. Fold the custard into the cream, place in the fridge for two hours.
14. Pour the mixture into your ice cream maker and churn for 20 minutes.
15. Pour your strawberry puree into the ice cream maker and let churn for another 2 minutes.
16. Scoop into a container and put in freezer, enjoy!