1 lb fresh strawberries

3/4 C sugar

1 T Traditional Balsamic Vinegar from The Tasteful Olive

1/2 C heavy cream


1. Combine fruit and sugar in a food processor or blender.

2. Add balsamic and blend into a puree. Refrigerate for 2-3 hours.

3. Strain the mixture if the seeds bother you.

4. Add cream and freeze in your ice cream maker.

recipe by Chef Kay Tucker