1 pint vanilla ice cream

2 1/2 cups strawberries, stems removed, halved lengthwise

1/4 cup balsamic vinegar, or to taste

1 tablespoon sugar

Coarsely ground pepper

 

Remove the ice cream from the freezer and let stand at room temperature until it is soft enough to stir into the strawberries, 10-15 minutes, depending upon on how cold the freezer is. Meanwhile, in a bowl large enough to accommodate the ice cream eventually, stir together the strawberries, 1/4 cup balsamic vinegar, sugar and pepper to taste. The vinegar and sugar will mix with the berries’ natural juices to create a saucelike consistency. Taste and add more vinegar if needed. When the ice cream is soft enough, add it to the berry mixture. Immediately stir together until the berries and ice cream are evenly distributed. Spoon into tall wine glasses and serve at once.