Prep: 20 mins Plus freezing
2- 16 oz containers of medium-large strawberries (washed, dried, and hulled)
1 Tbs balsamic vinegar
2 Tbs real maple syrup
2 Tbs raw honey, divided
1 Tbs vodka
2 cups heavy whipping cream (or full fat coconut milk for dairy free)
1 cup half-and-half (or light coconut milk for dairy free)
2 large eggs
2 egg yolks
2 tsp vanilla extract
1 tsp bovine gelatin
½ tsp finely ground sea salt
1. Remove the tops from the strawberries and put in a food processor with the sugar. Blitz to make a rough purée – a few chunky bits add texture to the ice cream.
2. Tip the crème fraîche into a bowl and stir in the strawberry purée. Put in an ice-cream maker to churn or put the bowl into the freezer until the ice cream is firm 3cm in from the edge – about 1-2 hrs. Remove from the freezer and whisk to break down the ice crystals, return to the freezer for 1 hr longer, then whisk again. Transfer the ice cream to a freezerproof container with a lid and freeze until firm.
3. To serve, transfer the ice cream to the fridge for about 20 mins until it is soft enough to scoop.
To make extra special cones, finely chop 50g pistachios and melt 200g white chocolate. Dip 8-10 cones in the chocolate, let the excess run off, then dip into the pistachios and leave to set on baking parchment in the fridge.