It’s not too late to make ice cream is it?

Just kidding. Ice cream is always in season.

I made this one the other day after reading an article about Balsamic vinegar. Mostly it says what I have always believed: don’t use Balsamic vinegar for everything.

When Balsamic vinegar was a hot, new trendy product, a whole lot of people were experimenting with it for almost every conceivable recipe. Mostly salads. But, like so many other ingredients, it has been overused.

Commercial Balsamic vinegars are fine for some — not all — salads and for marinades.

Aged, premium Balsamic vinegars are best as a condiment. Add a few drops to complement a sharp cheese (blue types, Parmesan, feta, etc.), bold greens (such as arugula), certain fresh fruit (like peaches and strawberries) or onto sizzling grilled steak (rather than, say, ketchup. Are you reading this Ed?)

And it is absolutely wonderful switched with traditional vanilla extract, for strawberry ice cream.

Strawberry Balsamic Ice Cream

• 3 cups half and half, light cream or whipping cream

• 2 cups finely diced strawberries

• 2/3 cup sugar

• 2 tablespoons premium Balsamic vinegar

• 3 large egg yolks

• 1/8 teaspoon salt

Heat 2 cups of the cream over medium heat until bubbles appear around the edges of the pan. Place the strawberries in a bowl and sprinkle with 3 tablespoons of the sugar and the Balsamic vinegar. Mix and set aside. In the bowl of an electric mixer, beat the remaining sugar, the egg yolks and salt at medium speed for 3-5 minutes or until light and thick. Gradually add the heated cream and mix the ingredients. Return the mixture to the saucepan and cook over medium heat, stirring constantly, for 5-6 minutes or until thickened enough to coat the back of a spoon. Pour in the remaining cream and blend it in thoroughly. Pour into a container and refrigerate until cold. Add the strawberries plus any juices that have accumulated. Freeze in an ice cream freezer according to manufacturer’s directions.

Makes about one quart