Peppered balsamic ice cream with fresh strawberries

Time 30 minutes
Yields Serves 4
Peppered balsamic ice cream with fresh strawberries
(Genaro Molina / Los Angeles Times)

Scoop 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.


With 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.)


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


About 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.


Scoop 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.

Adapted from a recipe by Jody Adams from Nancy Silverton’s “A Twist of the Wrist.” You will have leftover ice cream.

Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
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