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Peppered balsamic ice cream with fresh strawberries

Peppered balsamic ice cream with fresh strawberries
Genaro Molina / Los Angeles Times

In revolutionary France, the newspaper Le Monde offered a reward for anyone who invented a method of preserving food for the hungry and impatient armies. If they were to offer a reward today for the person who figured out what ... Read more

Total time: 30 minutes, plus 45 minutes freezing time | Serves 4
  • 1 pint premium vanilla ice cream
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons aged balsamic vinegar, plus extra for drizzling
  • 1 quart ripe strawberries
  • 1/2 cup sugar

Step 1Scoop the ice cream out of the carton and into the bowl of a standing electric mixer, keeping the carton to refreeze the ice cream in. Use the paddle attachment of the mixer to beat the ice cream for about 30 seconds to soften it, mixing slowly at first so the ice cream does not fly out of the bowl.

Step 2With the mixer on, add the freshly ground black pepper, then the balsamic vinegar in a thin, steady stream, taking care not to let it splatter. Continue to mix to incorporate the ingredients. (It's OK if the vinegar appears slightly streaky in the ice cream.)

Step 3Spoon the ice cream back into the carton and return it to the freezer for 45 minutes to 1 hour to refreeze it.

Step 4About 20 minutes before serving, remove the stems and hulls from the strawberries and cut them in half. Toss the berries in a bowl with the sugar and set them aside until the sugar dissolves, about 15 minutes.

Step 5Scoop one or two scoops of ice cream into each of four small dessert dishes. Divide the berries evenly among the servings and drizzle each serving with balsamic vinegar. Serve immediately.

Note: Adapted from a recipe by Jody Adams from Nancy Silverton's "A Twist of the Wrist." You will have leftover ice cream.


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