By Alyssa Brake, personal chef, South Bend
Mix together 2 teaspoons sugar and balsamic vinegar in a small saucepan. Cook at medium-high heat until boiling. Reduce heat slightly and cook the mixture down into a thick syrup. The syrup is ready when it is thick enough to coat the back of a spoon.
Remove from heat and cool syrup immediately by placing the saucepan in an ice bath.
Ice Cream Base:
In a bowl, combine the milk and cream. Add ¾ cup of the remaining sugar and a pinch of salt. Whisk until the sugar begins to dissolve. Stir in the vanilla. Chill in the refrigerator for 4–8 hours.
In another bowl, mash the chopped strawberries. They should break down into pea-size chunks. Add the remaining ¼ cup sugar and mix thoroughly. Over low heat, cook this strawberry mixture for 5–10 minutes, until some of the liquid comes out of the strawberries and reduces. Remove from heat and chill. Cover and refrigerate the strawberries for 4–8 hours.
After chilling, place the ice cream base in an ice cream maker and begin to churn.
When nearly frozen, add the strawberries and balsamic glaze. Continue to churn until well blended (about 2 minutes). Remove from the ice cream machine and cover. Freeze 3–5 hours and serve.
Note: Double the balsamic glaze recipe and reserve half to drizzle over the finished ice cream.