From Bi-rite Creamery
For the strawberry:
- 3 cups strawberries, hulled and halved or quartered
- 2 ½ tbsp sugar
- 2 tsp balsamic vinegar
Combine the berries with the sugar and balsamic in a large skillet. Put the pan over medium heat and cook, stirring frequently, until the strawberries are soft and the liquid they release has reduced somewhat, 6 to 8 minutes.
Cool and refrigerate until cold.
For the ice cream:
- 1.5c half and half or milk
- 1.5c heavy cream
- ¾-1c sugar, depending on how ripe and sweet berries are
- 2 tsp balsamic vinegar
- pinch of salt
- Warm milk, sugar, cream, salt. Cover, remove from heat, chill in fridge.
- Before churning ice cream, whisk the strawberry purée and the remaining 2 tsp balsamic into the chilled milk base.
- Churn ice cream.
- ¾ cup all-purpose flour, minus 1 tbsp
- 1 tbsp corn starch
- 1 teaspoon baking powder
- ¼ teaspoon table salt
- 3 tablespoons milk
- 2 tablespoons unsalted butter
- ½ teaspoon vanilla extract
- 5 eggs, room temperature
- ¾ cup granulated sugar
1. Adjust oven rack to lower middle position and heat oven to 350 degrees. Grease two 8- or 9-inch cake pans and cover pan bottoms with a round of parchment paper. Whisk flours, baking powder, and salt in a medium bowl. Heat milk and butter in a small saucepan over low heat until butter melts. Remove from heat and add vanilla; cover and keep warm.
2. Separate three of the eggs, placing whites in bowl and reserving the 3 yolks plus remaining 2 whole eggs in another mixing bowl. Beat the 3 whites on high speed until whites are foamy. Gradually add 6 tablespoons of the sugar; continue to beat whites to soft, moist peaks. (Do not overbeat.)
3. Beat yolk/whole egg mixture with remaining 6 tablespoons sugar. Beat on medium-high speed (setting 8 on a KitchenAid) until eggs are very thick and a pale yellow color, about 5 minutes (or 12 minutes by hand). Add beaten eggs to whites.
4. Sprinkle flour mixture over beaten eggs and whites; fold very gently 12 times with a large rubber spatula. Make a well in one side of batter and pour milk mixture into bowl. Continue folding until batter shows no trace of flour, and whites and whole eggs are evenly mixed, about 8 additional strokes.
5. Immediately pour batter into prepared baking pans; bake until cake tops are light brown and feel firm and spring back when touched, about 16 minutes for 9-inch cake pans and 20 minutes for 8-inch cake pans. (or springform pan for 28 minutes)
6. Immediately run a knife around pan perimeter to loosen cake. Cover pan with large plate. Using a towel, invert pan and remove pan from cake. Peel off parchment. Re-invert cake from plate onto rack.