Strawberry Balsamico ice cream
  • About 450 gram strawberries (= about 500 ml/good 2 cups purée)
  • 150 gram sugar
  • 1 tablespoon inverted sugar (like Agave nectar, corn syrup or the likes)
  • 400 ml (1¾ cup) cream
  • 4 tablespoons balsamic vinegar (of good quality) + additional quantity for the serving
  1. Cut the strawberries in large pieces, add the sugar, shake well and let macerate for at least 30 minutes (in the refrigerator, preferably).
  2. Purée the strawberries (a hand mixer would do fine) and mix with the cream, the inverted sugar and the balsamic vinegar.
  3. Churn in your ice cream machine according to instructions, or (without a machine) still-freeze in your freezer (see the post on making ice cream without an ice cream machine for good advise on how best to do this).
  4. Store in a freezer-safe container and cover with plastic film and a lid.
  5. When serving, splash about 1 tablespoon (or according to taste) additional balsamic vinegar over the scoop(s): this will significantly highlight the balsamic vinegar-touch (which otherwise would remain rather low-key, and more boost the strawberry flavour as such).