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

1. Warm milk, sugar, cream, salt. Cover, remove from heat, chill in fridge.
2. Before churning ice cream, whisk the strawberry purée and the remaining 2 tsp balsamic into the chilled milk base.
3. Churn ice cream.