Strawberry Ripple Vanilla Ice Cream

Steps

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1. 1
   Wash the strawberries and remove the green tops. Cut them in half and set aside.
   ▶ ≈0:00
2. 2
   Place the white sugar in a pan over medium-high heat and cook until it turns to a light caramel colour.
   ▶ ≈0:38
3. 3
   Carefully add the halved strawberries to the caramel. Continue cooking over high heat for about 5 minutes until the strawberries break down into a sauce. If desired, add 1 teaspoon of balsamic vinegar to enhance the flavour.
   ▶ ≈1:48
4. 4
   Remove from heat and pass the strawberry mixture through a coarse sieve to create a smooth sauce. Scrape the bottom of the sieve with a spoon to get all the rich, thick sauce.
   ▶ ≈2:24
5. 5
   Pour 600g of double cream and 1 teaspoon of vanilla paste into a bowl. Whisk until soft peaks form (the cream should just hold its shape but still be soft).
   ▶ ≈3:20
6. 6
   Gently fold the tin of condensed milk into the whipped cream.
   ▶ ≈4:01
7. 7
   Crush the 50g of meringues into bite-sized pieces and gently fold them into the ice cream mixture.
   ▶ ≈4:37
8. 8
   Transfer most of the ice cream mixture into a serving dish. Reserve some strawberry sauce for topping. Using a spatula, gently swirl the strawberry sauce through the ice cream to create ripples without fully mixing.
   ▶ ≈4:56
9. 9
   Spoon the remaining strawberry sauce over the top of the ice cream. Place the dish in the freezer for at least 4 hours until frozen and firm. It can be kept in the freezer for up to six weeks to two months.
   ▶ ≈5:40
10. 10
    Before serving, transfer the ice cream from the freezer to the refrigerator for 30 minutes to 1 hour to soften. Dip an ice cream scoop in hot water to make scooping easier. Serve as desired, optionally with fresh fruit, nuts, or other toppings.
    ▶ ≈5:54