STRAWBERRY GELATO with BALSAMIC VINEGAR
1 cup sugar
18 ounces (about 2 one-pint basket) organic strawberries
1 tablespoon balsamic vinegar
1 cup whole milk
1. Remove the crown from the strawberries and cut in half . Mix sugar and strawberries together in a bowl and set aside for one hour.
2. Puree in Vita Mixer (blender) until smooth. Pass through a fine chinois (sieve) to remove the seeds, whisk in stir in milk and balsamic vinegar. Chill the mixture until very cold in the refrigerator about 3+ hours. (To speed up the cooling use two stainless steel metal bowls. Fill the one with ice and cold water then place the other bowl inside the ice water and add the gelato to this bowl. Stir regularly until cold.)
3. Transfer gelato to ice-cream maker. Freeze according to your manufactures directions until gelato is firm, then place in the freezer.
Scoop into dessert glasses and serve immediately or freeze in covered container up to 3 days.
©Julie Logue-Riordan, 2009