Strawberry Balsamic Ice Cream

I love strawberry season! In Southern California, you know that summer is just around the corner when you see gorgeous strawberries overflowing at the local farmers market...and the unbelievable fact is that you can get a half flat (6 baskets) of super sweet, juicy berries for 10 bucks. With the berries at their height of their season, there is no better way but to eat them fresh --- no embellishments needed. If the mood strikes to do something with them (besides stuffing my face), I'll make this ice cream. The strawberry is the star of this recipe, but with a little something to take this ice cream over the top:

Yes, balasamic vinegar. Using just a wee bit of high quality, aged balasamic vinegar really brightens the flavor and enhances the sweetness of the berries. Admittedly, it can be a small investment for a good balsamic vinegar (I think I paid $30 for the bottle pictured), but a little goes a long way, and it makes a huge difference in recipes like this. I'll even pour a little of this balsamic over a scoop of vanilla ice cream - believe it or not, it tastes heavenly!

Strawberry Balsamic Ice Cream

makes approx 2 qts

1 1/4 lb fresh strawberries- rinsed, hulled, and sliced

1/2 c. sugar (you can increase this to 3/4 C, depending on the level of sweetness you prefer)

2 tbsp balsamic vinegar

2 tbsp vodka (keeps the ice cream from turning rock hard in the freezer)

1/2 c. creme fraiche (or sour cream)

1 1/2 c. heavy cream

1. Combine the strawberries with the sugar, balsamic vinegar and vodka in a large bowl. Cover and let stand at room temp for an hour or so.

2. Pour strawberry mixture into a food processor. Add the creme fraiche and heavy cream and process until just combined. I like to see chunks of fruit in my ice cream. If you prefer a smoother version, process further until smooth.

3. Chill the mixture, then freeze in an ice cream maker.