This winter was incredibly harsh on Florida's strawberry crop. The local farms absolutely felt the decrease in sales this season, but local consumers, like myself, were able to purchase perfectly delicious strawberries for ridiculously cheap prices because the majority of local crop could not be shipped out of state. I took advantage of this situation and stocked up on strawbabies!! I'd been missing Bologna, Italy a lot and decided to recreate one of my favorite daily indulgences while living in Bologna - gelato! Now, this isn't the same thing, obviously, but with the fresh strawberries and the amazing balsamic vinegar I brought home, it's as close as anyone can get without actually going.
I know what you're thinking... balsamic vinegar and ice cream?! Yeah, deal with it. The sweeter, older (aged), thicker balsamic is the kind of vinegar you want to use for this recipe. I recommend at 10-12 year aged bottle, or even Saba, which is a dessert vinegar made from the Saba grape of Reggio Emilia-Romagna.
This recipe makes about two quarts.
Ingredients
1 1/4 pounds fresh strawberries - hulled, rinsed, and sliced.
1/2 cup sugar
2 tablespoons balsamic vinegar
2 tablespoons vodka (this keeps the ice cream from turning rock hard (that's what she said!) in the freezer)
1/2 cup creme fraiche
1 1/2 cup heavy cream
Combine the strawberries with the sugar, balsamic vinegar, and vodka in a large bowl. Cover and let stand a room temperature for an hour or so.
Pour strawberry mixture into a food processor. Add the creme fraiche and heavy cream and process until just combined. Chill the mixture and then freeze in the ice cream maker.
Mi piace molto!
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