Difficulty: Easy - for beginners
1/2 cup milk
130 gm sugar
1 tsp vanilla extract
500 ml cream (35% fat)
450 gm punnet strawberries
20 gm sugar
1 Tbs balsamic vinegar
65 gm skim milk powder
Break the eggs up well with a whisk and then add the milk combining thoroughly.
In a small saucepan, add sugar, vanilla and egg mixture. Stir constantly over a medium heat, scraping the bottom of the pan as you go until the mixture reaches 75 degrees C.
Pass the egg mixture through a fine strainer into a large bowl. Add the cream and mix thoroughly.
Place in the fridge for at least 12 hours or overnight.
Hull and quarter the strawberries. Mix in the sugar and balsamic vinegar. Leave to stand for 10 minutes and then liquify with a stick blender.
Pass the strawberries through a fine strainer. The resulting puree should be a bout 415 gm.
Reduce the strawberry mixture in a small saucepan over a medium heat until 260 gm of water has evaporated. The easiest way to do this is to weight the saucepan with the mixture before putting it on the heat and then weigh it again as the mixture reduces. In the end, the mixture will look like very thick tomato paste and will hold when you drag a spoon across the bottom of the saucepan.
Transfer the strawberry paste to a small bowl and chill.
Hull and quarter the strawberries. Slide each quarter into 3 or 4 (depending on size) slices lengthways. Place on a wire rack at the top of a 70 degrees C oven. Prop the door open with a wooden spoon. Dry the strawberry slices for 2 - 2.5 hours.
Remove from the oven and chill.
Final Mix and Churn -
Remove the base egg mixture from the fridge and give it a good stir.
Poor a small amount of the egg mixture into the strawberry paste and mix to loosen. Put the strawberry mixture back into the bowl, add the skim milk powder and mix thoroughly with a whisk (don't beat too much air into it).
Transfer the mixture to an ice cream churn and churn until almost frozen.
Cut the dried strawberry pieces into uniform shapes and add to the churning ice cream a few minutes from the end.
Transfer the ice cream to a container and place in the freezer to set up - for several hours but preferably overnight.