Method

• 1.
  Remove the ice cream from the freezer and allow to soften for 30 minutes.
• 2.
  Place 1 cup (250ml) of the balsamic vinegar in a saucepan over medium-low heat and simmer until reduced to about 100ml (5 tablespoons). Set aside and allow to cool.
• 3.
  Place the vanilla ice cream in a food processor with the reduced balsamic vinegar, process just long enough to combine, then return to the ice cream container and freeze until firm. (Alternatively you can set the ice cream in a decorative mould.)
• 4.
  An hour before serving, place the strawberries in a bowl, sprinkle with the caster sugar and set aside to macerate.

• 5.
  Just before serving, drizzle the strawberries with the remaining balsamic vinegar so it mixes with the strawberry juices to form a sauce. Serve slices or scoops of the ice cream with the strawberries and their sauce.