Strawberry Balsamic 
Ice Cream

Summer begs for ice cream, and this delicious recipe combines the best of sweet and savory for a flavor that will keep your guests guessing about the ingredients. The balsamic vinegar gives this ice cream a depth that is surprising and addicting.

The ice cream takes a while to set up, so allow plenty of time after churning for it to harden in the freezer before serving.

Photography By Grant Beachy | June 08, 2017


By Alyssa Brake, personal chef, South Bend

Serves 6–8

Balsamic Glaze:

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.

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  • 1 cup plus 2 teaspoons sugar, divided
  • 1 cup balsamic vinegar
  • 16 ounces whole milk
  • 8 ounces heavy cream
  • 1 pinch salt
  • 1 teaspoon vanilla extract
  • 10 ounces fresh strawberries, stemmed and coarsely chopped
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