Strawberry & White Balsamic Ice Cream Recipe

In a blender or food processor, puree the strawberries until smooth.

In a medium saucepan, combine the strawberry puree, white balsamic vinegar, and sugar. Cook over medium heat, stirring occasionally, until sugar has dissolved and mixture has thickened slightly, about 5 minutes. Remove from heat and let cool completely.

In a separate bowl, whisk together the heavy cream, whole milk, and vanilla extract. Stir in the cooled strawberry mixture.

Pour the mixture into an ice cream maker and churn according to manufacturer’s instructions.

Once the ice cream has reached a soft-serve consistency, transfer it to a lidded container and freeze for at least 4 hours or until firm.

Serve the strawberry & white balsamic ice cream in bowls or cones and enjoy!