Admit it, the “with red wine vinegar” part is why you are reading this right? Vinegar in Ice Cream!? Actually it is an inspired idea and should work very well, both intensifying and brightening the strawberry flavor. This and the use of condensed milk was enough to convince me. There were a couple of things that threw me at first. Combining sweetened condensed milk with 3/4 cup of sugar means the result is going to be VERY sweet. And using an entire teaspoon of salt in a quart of ice cream is a little unusual. The recipe is from a renowned San Francisco Ice Cream shop named Humphry Slocombe which I definitely plan on visiting the next time I’m there. I confirmed with these guys that the sugar and salt quantities are correct. Also that it would be ok to reduce the added sugar to 1/2 cup.
Strawberries, Red Wine / 1 quart
Mix Prep Time: 20 min
Freeze Time: 30 min
Total Time: 50 min