Wash, dry and remove the green stalks from the strawberries. Then blend them in a food processor with the sugar.

As the food processor is running, pour in the balsamic vinegar. Be careful not to add too much. The recipe calls for 1 Tbsp. You may want to add a little at a time and taste it though.

Once you have a smooth puree transfer the mixture to a bowl with a lid and refrigerate for 2 - 3 hours. During this time the sugar and the vinegar should intensify the flavor of the strawberries.

Combine the cream with the puree and pour the mixture into your ice cream maker

Churn until the mixture has the consistency of whipped cream. Then transfer it to a plastic freezer box and freeze for around 1 hour.

After an hour it should be soft enough to serve directly from the freezer but firm enough to melt slowly. If you've left it in the freezer for longer and it's too hard to serve, simply leave it out until it's softened.