Summer’s high heat calls for sweet relief. We find ours in the form of ice cream, of course. Emblematic of a Virginian/North Carolina summer, with its fire-engine red and bursts of irresistible candy-like juiciness that simply can’t be beaten, this strawberry triple-threat highlights layers of jammy sweetness, tangy acidity, and bright cubeb peppery spice. 

Master our easy recipe for Strawberry Honey Balsamic w/ Black Pepper to keep churning out your most delicious #stayathome project. 

Fun fact: Did you know one serving of strawberries has more Vitamin C than an orange?  

Strawberry Honey Balsamic w/ Black Pepper 

Makes about 2 pints¾ cup Strawberry Puree, very cold
¼ cup honey balsamic vinegar, like Honey Ridge Farms or O Olive Oil
⅛ tsp freshly (and very finely) ground black pepper
3 cups Ice Cream Base, very cold
¾ cup your favorite strawberry jam

• In a bowl, combine the strawberry puree, vinegar, and black pepper with the ice cream base. Whisk as needed to completely incorporate everything into the base. Pour into an ice cream maker and churn until it reaches the consistency of soft-serve. 
• Stir the jam with a fork to loosen it. Quickly alternate spooning lawyers of the mixture and dollops of the jam into freezer-friendly containers.
• Cover with parchment paper, pressing it to the surface of the ice cream so it adheres, then cover with a lid. It’s okay if the parchment hangs over the rim. Store it in the coldest part of your freezer (the furthest from the door) until firm, at least 6 hours. It will keep for up to three months. 

Strawberry Puree:

Makes about 3/4 cup10 ounces (about one pint) ripe strawberries, hulled and halved 
¼ cup honey

•  Heat oven to 300 F. Line a sheet pan with parchment paper.  
• Spread the strawberries out evenly on the lined sheet pan and drizzle them with the honey. Bake for 15 minutes. Stir the berries and continue baking until they just barely begin to caramelize and get a little bit of roasted color to them, about 20 minutes more. Remove the sheet pan from the oven and let them sit until they’re cool enough to handle. Transfer the berries to a  blender along with the yummy sticky stuff on the parchment paper and puree to make a smooth sauce. Chill in the fridge until cold. 
• Store the puree in the fridge for up to two weeks or in the freezer for up to three months.

Ice Cream Base:

Makes about 3 cups

½ cup granulated sugar
2 tablespoons dry milk powder
¼ teaspoon xanthan gum
2 tablespoons light corn syrup 
1 ½ cups whole milk
1 ⅓ heavy cream

• Combine the sugar, dry milk, and xanthan gum in a small bowl and stir well.
• Pour the corn syrup into a medium pot and stir in the whole milk. Add the sugar mixture and immediately whisk vigorously until smooth. Set the pot over medium heat and cook, stirring often and adjusting the heat if necessary to prevent a simmer, until the sugar has fully dissolved about 3 minutes. Remove the pot from the heat.
• Add the cream and whisk until fully combined. Transfer the mixture to an airtight container and refrigerate until well chilled, at least 6 hours, or for even better texture and flavor, 24 hours. Stir the base back together if it separates during the resting time. The base can be stored in the fridge for up to 1 week or in the freezer for up to 3 months. (Just be sure to fully thaw the frozen base before using it.)