Makes about a pint
1 C sour cream
1/2 C buttermilk
1/4 C heavy cream
1/4 C milk
1/2 C sugar
pinch of salt
1/2 t lemon juice
1 pint of fresh ripe strawberries
3 T sugar, to taste
balsamic vinegar, to taste
Whisk all the dairy ingredients together until blended. Add the sugar, pinch of salt and the lemon juice. Chill thoroughly.
Hull and cut strawberries into thin slices and place in a bowl. Toss with sugar and taste for sweetness. Add balsamic vinegar a teaspoon at a time, to taste. Set aside and let macerate for about an hour.
Freeze the ice cream according to your machine’s instructions. Pour into a clean airtight container. Put a piece of plastic wrap on the surface, cover and place in your freezer for an hour or two to firm up a bit.
Drain strawberries in a strainer and reserve the syrup.
When the ice cream is ready, pour about half of it into another container and dollop with strawberry mixture. Repeat and press the strawberries into the surface. Scoop into ice cream dishes and enjoy with a drizzle of strawberry balsamic syrup.