- 500 g strawberries
- 2 cups (250 g) raspberries
- 1⅓ cups (205 g) blueberries
- 2 teaspoons best–quality balsamic vinegar
- 200 g caster sugar
- 150 ml thick cream, lightly whipped
- sprigs of fresh mint to serve
- 500 g strawberries
- 1–2 teaspoons caster sugar
- balsamic vinegar
- black pepper
- Place the strawberries, raspberries and blueberries in a food processor or blender and process until smooth.
- Press through a fine nylon sieve into a large measuring jug to remove the pips and blueberry skins.
- Stir in the balsamic vinegar, then chill for 30 minutes.
- Meanwhile, place the sugar and 150 ml of water in a small saucepan over a high heat.
- Stir until the sugar dissolves.
- Bring to the boil, without stirring, and boil for 5 minutes until a light syrup forms.
- Pour into a heatproof bowl and leave to cool, then stir in the puréed berry mixture and leave to chill until required.
- Add the whipped cream to the berry mixture in the bowl, and fold in.
- Pour into an ice–cream machine and freeze according to the manufacturer’s instructions.
- Then transfer to a freezerproof container and freeze for at least 2 hours before serving.
- If you do not have an ice–cream machine, pour the mixture straight into a large freezerproof container and freeze for 1 hour, or until set round the edges.
- Beat until the mixture is smooth, then return to the freezer.
- Freeze for 30 minutes, then beat again.
- Repeat the freezing and beating several times more until the ice cream has a smooth consistency, then leave it to freeze for at least 2 hours.
- To make the strawberry compote, slice the strawberries into a serving bowl.
- Sprinkle with sugar to taste, then add a splash of balsamic vinegar and a little freshly ground black pepper.
- Stir, then chill until ready to serve.
- Transfer the ice cream to the fridge 20 minutes before serving to allow it to soften.
- Scoop into individual bowls and top with the strawberry compote.
- Decorate with sprigs of mint and serve.
Preparation: about 20 minutes, plus cooling and at least 30 minutes chilling and freezing (varies according to method used)
Cooking: about 5 minutes