Balsamic Strawberry Ice Cream

The latest Iron Chef VMRCVM was Battle Balsamic Vinegar, as well as my debut as a cook rather than a judge.  My classmate, Jenny, and I took home the honors of winning that battle, and the dessert round was our strongest.  So I made it again tonight so I could share, but this time I altered it a bit for a lower fat version.  I'll post it both ways.  Enjoy!

Ingredients:

 1 quart heavy whipping cream (or half and half for the health conscious)

 24 oz frozen sliced strawberries

 fresh strawberries or mini semisweet chocolate chips, whichever you prefer

 balsamic vinegar (amount is up to you, but trust me, it's not a lot as this flavor is strong)

 1 ice cream maker (I have the kitchen aid attachment), placed in the freezer overnight

Directions:

 In a blender, add the entire 24 oz container of frozen sliced strawberries (I ran hot water on the outside of the container to make it easy to slide the contents out in one big chunk).  Add as much of the cream or half and half as you want, depending on if you want a strong strawberry flavor or a creamier flavor, but I wouldn't put more than a quart of either or you'll dilute the strawberry too much, and you need the strawberry to make the balsamic flavor blend well.  I added 3.5 cups (the quart minus half a cup) of half and half this last time.  You can add some of the cream, blend, taste, and based on that decide if you want to add more or not.  This recipe is all about how it tastes as you make it rather than measuring because that's just how I cook.  Blend together.  Add a TEENY splash of balsamic vinegar, blend, taste, and repeat as needed.  The idea is that the balsamic vinegar adds a tartness that really brings out the strawberry, but make sure you add enough to taste it, because the balsamic really adds a nice flavor that compliments the strawberry.  However, if you add too much, it can get a bit strong so you might want to dilute it with some leftover cream/half and half and some more strawberries.  Tasting throughout the process is key (you go through a lot of spoons, so I set aside a spoon that I never lick for the dipping, and dribble the blended cream mixture onto a spoon that I do lick without touching spoons to keep from contaminating the dipping spoon; unless you're just making this all for yourself, to which I say double dip away).  It should be cold since the ingredients were either frozen or refrigerated, so we're ready to make ice cream; if you're not ready, just stick it in the 'fridge until you are.

 When you've got a blend that you think tastes awesome, get the ice cream maker out.  While running on low speed (at least, that's how the kitchen aid works, you'll have to read the directions to your maker if it's different), pour in the soon-to-be-ice-cream.  Add sliced fresh strawberries or mini semi-sweet chocolate chips, or both if you so choose, as it's mixing.  After about 10 minutes churning away, it will be a soft-serve consistency.  You can get it right then, or transfer it into a freezer safe container (I use glad-ware) and put it in the freezer for a more solid-frozen treat.

Last step: OM NOM NOM!