Strawberry Dark Chocolate Balsamic Frozen Custard

First, let me just say THANK YOU for all of the lovely comments and encouragement on my post yesterday.  I have the most wonderful readers, and I appreciate y’all more than I can express.

So, how about a treat?

We picked up two pints of absolutely gorgeous strawberries I’ve ever seen at the farmer’s market last weekend.  They were much smaller than the Driscoll berries that are so ubiquitous at the grocery store (or, as my brother calls it, the “gross-ery store”), and far sweeter.  Even The Young One, who usually limits his fruit consumption to apples, grapes, bananas and the occasional pear, has been eating them.  And while they’ve been delicious on their own, I was moved to do something else with them.

So I broke out the ice cream maker for the first time in over a year.

I have also become enamored with the dark chocolate balsamic vinegar I purchased online – it’s sweet, but not cloyingly so, with a rich, dark chocolate flavor and aroma.  Used in concert with the dark chocolate balsamic vinegar mustard we purchased at a nearby natural foods co-op and a high-quality extra virgin olive oil, it makes a incredible vinaigrette for a salad composed of bitter greens; drizzled over fresh berries it is incomparable.  It also gives this frozen custard complex and sophisticated flavor that in no way detracts from the sweet and slightly acidic strawberries.

I used organic, fair trade coconut milk for the custard but the coconut flavor is barely, if at all, detectable.  You can substitute an equal amount of heavy cream – about 2 cups – if you wish (and make actual ice cream), but made as written this is a marvelous dairy-free dessert that is rich and not too sweet.

Strawberry Dark Chocolate Balsamic Frozen Custard

Strawberry Dark Chocolate Balsamic Frozen Custard

serves 6

1 can coconut milk
3 large egg yolks
2 cups strawberries, quartered
3 tablespoons raw honey
3 tablespoons dark chocolate balsamic vinegar

Heat the coconut milk in the top of a double boiler over simmering – not boiling – water until very hot.

Place the egg yolks in a small bowl and beat lightly with a fork; gradually add about ½ cup of the hot coconut milk to the egg yolks, whisking constantly. Scrape the egg yolk/coconut mixture back into the top of the double boiler and continue cooking, stirring frequently, until the mixture has thickened enough to coat a spoon. Pour the custard into a medium mixing bowl, cover with plastic wrap and refrigerate until cold.

While the custard is chilling, place the strawberries, honey and dark chocolate balsamic vinegar in a heavy saucepan. Cook over medium heat, stirring frequently, until the strawberries are soft and “saucy.” Remove from heat and allow to stand until the custard has finished chilling.

Pour the custard and strawberry mixture into an ice cream maker and freeze according the manufacturer’s instructions.

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28 thoughts on “Strawberry Dark Chocolate Balsamic Frozen Custard”

  1. It really has a sophisticated flavor. And at only 18 grams it is low carb. And I’ll bet I had less than 1/6th of it. At least I hope so – so I can have more this weekend!

  2. Ok, if I don’t have the balsamic, what can I substitute? This would be perfect to make this weekend for my nieces who are lactose intolerant. You are a true goddess. Even Alie thinks so.

    1. You could use a high quality balsamic vinegar and then drop in some chopped dark chocolate while it’s freezing. That would probably be VERY good, in fact.

      Tell Alie I said thank you. LOL

    1. I’m not a huge ice cream fan, but every once in awhile I get a hankering for it. And this was quite tasty!

    1. I think I’ll probably be making more frozen custards this summer – The Young One wheedled a promise to make a chocolate one out of me. 😉

    1. Oh, shoot – I forgot to link to instructions on how to make ice cream without an ice cream maker. Do a search for “Killa Vanilla Ice Cream” and it will have the link there.

  3. I don’t like grocery store strawberries either. I buy mine from the little roadside stands and they’re picked each morning. Sadly, the stands will probably be coming down soon. They go up in February and come down usually in July. I’m addicted to them …

    1. I may never eat another grocery store berry again – I can see why you’re addicted to them!

  4. I like it! Strawberries, Balsamic, and Black Pepper are one of my favorite combos. I have been playing around with sorbeti (NO dairy) ice creams, and when i get something on the go, I’ll let you all know!

    1. Yes, indeed, which means we’ll have to make a different kind, too – all those coconut-hating boys will be hanging around, you know.

    1. That’s just one of the sweets in my world – I may have another in the next week or two. 😉

  5. This sounds delicious! We have a bounty of local strawberries so I think I might have to try it out. Though…I have no access to chocolate balsamic vinegar…think it would be possible to melt in some 70% dark chocolate when you cook the strawberries and vinegar and get a similar affect?

    1. Oh, most definitely! I wouldn’t use more than an ounce of the chocolate (doesn’t mean you can’t, though LOL).

      1. I got around to making this tonight–delicious! I used 5/8 of an ounce of dark chocolate. I really loved how strawberry was the main flavour note, with the others coming in secondly. A really mature-tasting strawberry frozen custard. Killer recipe!

  6. This sounds great. Can I use “Lite” coconut milk? .

    Thank you for the recipe I want to try making it this evening.

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