I pretty much followed the recipe as posted but I didn't add the raspberry extract which was optional and I used a different type of cherry brandy than Kirschwasser. I was surprised this recipe used all heavy cream and no milk. All the recipes I've used previously had at least some milk mixed in with the cream. This recipe is an eggless one which was nice to not have to worry about. My previous two ice creams had 8 egg yolks each.
I thought it turned out great. The balsamic really adds something to the flavor of the strawberries. If I make it again I might strain out the seeds next time to make it more smooth.
Here's the recipe I used which is just about the same as what's over on Jackie's blog.
* 1 lb fresh strawberries, rinsed, hulled, and sliced
* 1/2 cup sugar
* 2 TB good-quality balsamic vinegar
* 3 TB cherry brandy
* 2 cups heavy cream
Mix the strawberries with the sugar and balsamic vinegar, and cherry brandy in a large bowl. Cover and let marinate at room temp for one hour. (I actually added the brandy in later after it chilled, only because I didn't have any at the time)
Add half of the cream and process strawberry mixture in a food processor or a blender. I blended it pretty good so it wasn't chunky. You can blend it less if you like strawberry chunks. If you want it even smoother you can strain it to remove the seeds, but I didn't bother. Mix in the rest of the cream.
Chill the mixture for at least one hour (I let it chill overnight) and then freeze according to the instructions for your ice cream maker.