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Strawberry Balsamic & Rosemary Custard



Recipe adapted from Brit & Co


  • 1 pint strawberries
  • 2-3 T + 3/4 C sugar
  • 1 T of The Olive Bin's Strawberry Balsamic Vinegar
  • 1 T vodka (optional)
  • 1 1/2 tsp of The Olive Bin's Rosemary Olive Oil (Fused)
  • 2 C heavy cream
  • 1 C half and half
  • 1 large sprig fresh rosemary
  • Pinch of sea salt
  • 4-5 egg yolks
  • 1 tsp pure vanilla extract


  1. Preheat oven to 425 degrees F.
  2. Hull and slice strawberries; place on a baking sheet lined with aluminum foil. Sprinkle 2-3 T of sugar on the strawberries, and then drizzle the balsamic over top; let them macerate for about 15 minutes. Place in oven and roast for 10 to 15 minutes. Remove from oven and allow to cool slightly. 
  3. For chunky ice cream, mash strawberries with a potato masher. (For smoother ice cream, puree in a blender or food processor.) Place berries and juices in a container; add rosemary olive oil, and refrigerate. If desired, add vodka (this prevents strawberries from getting hard).
  4. To make ice cream base, heat cream, half and half, remaining sugar, salt, and rosemary spring on stove until very hot, but not boiling. Whisk egg yolks in a separate (medium) bowl; add 1/2 C of warm cream mixture to eggs while whisking. Add egg mixture to saucepan with warm cream mixture and cook, stirring constantly, until mixture is thick enough to coat the back of a spoon.
  5. Remove rosemary and strain cream mixture. Stir in vanilla extract. Refrigerate for at least 4 hours, or overnight.
  6. Freeze in an ice cream maker according to manufacturer's directions, adding strawberries during final five minutes. Enjoy immediately if you prefer a "soft serve" consistency; or freeze for an additional couple hours for traditional ice cream consistency.
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