OK, anyone who knows me also knows that I do not like strawberries, but, I could eat this ice cream by the bucketload! Don’t forget the crowning touch of balsamic vinegar!
- 1 cup sugar
- 1 cup strawberries, washed, hulled and quartered
- juice of 1 lemon
- 1 tablespoon corn syrup
- pinch of salt
- 1 teaspoon vanilla extract
- 2 cups buttermilk
- balsamic vinegar (for garnish)
In a small saucepan, bring sugar and strawberries to a boil; remove from heat. Stir in lemon juice, corn syrup, salt and vanilla extract. Refrigerate for at least 1 hour or until chilled.
In blender jar, blend cooled strawberry mixture and buttermilk. Freeze in an ice-cream maker, following manufacturerâ€™s instructions. Serve with a drizzle of good quality balsamic vinegar.
Makes about 5 cups.