Eggless Strawberry-Balsamic Ice Cream

Adapted from Cuisinart recipe booklet

Ingredients:

• 3 cups strawberries, stemmed and sliced
• 4 tbsp orange juice
• 1 tbsp orange zest
• 2 tbsp balsamic vinegar
• 2 tbsp agave nectar/sugar
• 1.5 cup whole milk
• 1.5 cup heavy cream
• 1/2 cup agave nectar/sugar
• 1/2 tbsp pure vanilla extract

Directions:

1. Freeze freezer bowl as per manufacturer instruction.
2. In a small bowl, combine strawberries with orange juice, zest, balsamic vinegar and 2 tbsp agave nectar/sugar.
3. Stir gently and allow strawberries to macerate in the juices for at least 2 hours, refrigerated.
4. Strain the berries, reserving juices. Mash or puree half the berries.
5. In a medium bowl, combine agave nectar/sugar with whole milk until sugar is dissolved.
6. Stir in heavy cream, reserved strawberry juice, mashed strawberries and vanilla.
7. Place freezer bowl into ice cream machine, turn it on. Pour the mixture into ice cream machine and let mix until thickened, about 20 to 25 minutes.
8. Five minutes before mixing is completed, add the reserved slices strawberries and let mix in completely.
9. Ice cream will have soft, creamy texture. Transfer the ice cream into an airtight container and place in freezer for at least 4 hours or more.
10. Remove from freezer about 15 minutes before serving.