Directions

Heat the milk and cream in a heavy-bottomed saucepan until it just reaches a boil. Take off the heat and add the vanilla.

In a bowl, whisk the egg yolks and caster sugar together for 1-2 mins until pale and creamy. Slowly add the warm milk to this, whisking all the time.

Add  strawberries to a food processor with 3 tbsp icing sugar and the Bianco White Balsamic vinegar and puree. Taste for sweetness – you might need more sugar depending on your strawberries.

Push the purée through a fine sieve over a small bowl to get rid of the seeds for a smooth, creamy mixture.

When the ice cream custard has chilled, stir in the strawberry purée and taste – you will probably want a little lemon juice. Churn in an ice cream machine following manufacturer’s instructions. It will still be quite soft. Put in a container, cover with cling film or baking parchment and put it in the freezer. This ice cream takes a good 12 hrs to freeze well.

If you don’t have an ice cream machine, pour the mixture into a container and put it in the freezer. Take it out of the freezer every couple of hours and beat it vigorously to break up the ice crystals. You want to end up with a smooth creamy texture.

Spoon and serve with your favourite dark aged balsamic drizzled over top – Chocolate, Maple, Strawberry, Raspberry etc…