400g ripe strawberries
100g vanilla sugar (or regular caster sugar)
300ml double (heavy) cream
2.5ml balsamic vinegar
Hull and wash strawberries under cold water and
pat dry with a kitchen towel. Puree' in a food
processer or liquidizer. Whisk well sugar and
cream and balsamic vinegar and strawberry puree
and fold until well combined. Chill in fridge for
1 hour
Pour mixture into ice-cream maker and churn for
about 30 mins until thick and creamy.
Transfer into a container and freeze for at least
4 hours until firm
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