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Combine strawberries, sugar, vinegar and salt in a medium saucepan. Turn heat to medium and bring to a gentle boil, stirring occasionally, for 5-7 minutes or until strawberries are softened and juices start to thicken. Remove strawberries with a slotted spoon and transfer to food processor or blender. Reduce remaining sauce over high heat until thick and syrupy, and combine with strawberries. Puree until smooth. Place sieve over large bowl and set aside. For the ice cream base, combine milk, cream and salt in a medium saucepan. Heat over medium and bring to a slight simmer. Meanwhile whisk egg yolks and sugar until pale and creamy, about 3-5 minutes. Temper eggs by spooning about 1/4 cup of cream mixture into egg mixture while whisking. Reduce heat to medium-low and slowly pour egg mixture into cream mixture, whisking constantly. Continue to whisk for about 3-5 minutes or until custard is thick enough to coat the back of a spoon. Pour ice cream base into bowl through sieve to remove any lumps. Pour strawberry puree through sieve, pushing through gently with a rubber spatula. Add vanilla extract and whisk to combine. Chill in fridge at least 4 hours or up to 24 hours. Freeze using an ice cream machine according to the manufacturer's instructions. Let set completely in freezer. Serve with balsamic syrup or desired toppings. Makes about 1 1/2 quarts.
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Remove strawberry cores cleanly — jam prep, garnish, chocolate dipping
Grade A bourbon vanilla beans for custards, ice cream, extracts
Aromatic tree resin — Greek/Turkish ice cream, bread, pastries
Black sesame paste — ice cream, tangyuan, smoothie bowls
Italian cream cheese — tiramisu, pasta, risotto finishing