![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRcIs1uDn9uC1v1woFgdPhX3ACjEZ1R639QN5mSFpCjRbDedOpQrqSZqLQlAhivMBg_lco-IK9Y3EnK8rbDQlpEYXtz_GSYk2kvXYtkZNpuEO1MveNHFMfjYJ4r_bK8bSA2zgHYCa7rb_i/s1600/strawberry_ice_cream1.jpg)
The Bi-Rite Creamery was on top of my to-do list when I returned to San Francisco for a visit last year. We went there one afternoon, and to our surprise, the line up was relatively short. I had their renowned salted caramel and coffee toffee. After spending a year in Italy, I know a thing or two about ice creams. And I think the combination of all ingredients in my two scoops was simply fantastic.
So when I heard that Bi-Rite has published a cookbook this year, revealing their innovative ice cream flavors, I got very excited. I chose balsamic strawberry as my first recipe to try out. Since strawberries were in season, and I could pick them fresh from the field. I was also curious of what the balsamic vinegar would do to the flavor. The vinegar enhanced the strawberry flavor. The balsamic vinegar I used was even infused with strawberry, which intensified the aroma.
Often home-made ice-cream gets rock hard in the freezer and develops to many ice-crystals. This one was still creamy even after I had frozen it for a while. I think that has something to do with the high fat content that this recipe asks for. In addition, the strawberry pieces were also cooked before added to the ice-cream mixture, further reducing the water content. Once taken out of the freezer, the ice-cream only need be thawed for a few minutes before you can enjoy the balsamic inspired strawberry flavor.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiAi2mjqCY3rqOOh6QV5R10_Vo1QxsR6ZNUjtPdQFPT340SEqK5kR7-u1tbl1aTYgKoU4CfOffBgR9tD17nyhbc8i-fXCoGdEB_-VaEMI5JwjtNGsgbBf1M-0cE_fKEybZhTDA29xngTq3/s1600/strawberry_ice_cream3.jpg)
So when I heard that Bi-Rite has published a cookbook this year, revealing their innovative ice cream flavors, I got very excited. I chose balsamic strawberry as my first recipe to try out. Since strawberries were in season, and I could pick them fresh from the field. I was also curious of what the balsamic vinegar would do to the flavor. The vinegar enhanced the strawberry flavor. The balsamic vinegar I used was even infused with strawberry, which intensified the aroma.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0v2RkZvW8y_7g4qBfDVP9j49Yuo-TVlA0sn6S3tGMUw-hKelHa-SPv-CdHRVVCwKAlfws0rheR1_IB-qlFMfBEI_KzfqFNdVTzbh-5tB4UGKuV-BD3vfOkS2hbMSIJymb1XhJq_FiI69M/s1600/strawberry_ice_cream2.jpg)
Often home-made ice-cream gets rock hard in the freezer and develops to many ice-crystals. This one was still creamy even after I had frozen it for a while. I think that has something to do with the high fat content that this recipe asks for. In addition, the strawberry pieces were also cooked before added to the ice-cream mixture, further reducing the water content. Once taken out of the freezer, the ice-cream only need be thawed for a few minutes before you can enjoy the balsamic inspired strawberry flavor.