Fresh Strawberries Dark Brown Sugar Balsamic Vinegar Ground Cinnamon Egg Yolks Granulated Sugar Milk Heavy Cream Vanilla Extract
In a medium sauce, simmer the Florida strawberries, brown sugar, balsamic vinegar and cinnamon until slightly thickened about 10 to 15 minutes. Pour the strawberry balsamic sauce into a container and allow to cool to room temperature. Refrigerate with the ice cream base
In a heavy bottomed medium size sauce pan whisk the custard ingredients together. Cook until it thickens enough to coat the back of a spoon. Remove the sauce pan from the heat, place the ice cream custard in a container or bowl and allow to cool to room temperature. Chill for at least 4 hours or overnight.
Churn the ice cream custard in an ice cream maker following the manufacturer's directions. Layer half the churned ice cream, the strawberry balsamic sauce and the the other half of the ice cream in a lidded container. With a knife swirl the strawberry balsamic sauce into the ice cream.
Freeze overnight. Serve with fresh strawberries or alternately you can double the ingredients for the Strawberry Balsamic Sauce and reserve half to use as ice cream topping.