Yield: Yields about 1 quart
In the United States, peanut butter and jelly are considered a perfect match. In Italy, it’s the same thing with strawberries and balsamic vinegar, a classic combination that makes a simple, refreshing dessert. If you’ve never had this stellar pairing, give this frozen version a shot. The vinegar is subtle and adds depth to the bright sweetness of the strawberries.
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Reprinted with permission from Sweet Cream & Sugar Cones by Kris Hoogerhyde, Anne Walker, and Dabney Gough, copyright © 2012. Published by Ten Speed Press, a division of Random House, Inc.
I agree with the previous reviewers. This is absolutely delicious! My husband made this for me for Mother's Day dessert. He added the Tbsp of vodka as suggested by the previous review and the consistency was perfect.
wow, perfecto!. The balsamic really heightens the flavor of the strawberries. I made one change which was to add a Tablespoon of vodka to the puree before churning , this was just enough to keep it scoop-able even after spending the night in the freezer.
Gets hard. Have to leave out a while before serving or make day of serving
So this ice cream is off the chizzy, fo' shizzy! I never had strawberries and balsamic together before, and it is goooood! Taste so fresh like you won't BELIEVE! If a sunny, early summer day could have a taste, it would be this. Only thing I wish is it wouldn't get so hard after being in the freezer (that's what she said!) I can't eat more than a bowlful though. So if you got some spare strawberries lying around doin' nothin, make this fo' sho'.
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
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