Prepare the ice cream maker as directed.
Combine the cream and milk together in a small saucepan.
Scrape the seeds from the vanilla pod into the bowl and add
the pod. Heat over medium heat until small bubbles begin to
appear around the edge of the pan.
Whisk together the egg yolk and sugar in a small bowl.
Whisk in the warm cream mixture slowly. Pour back into the
saucepan and cook over low heat until thick enough to coat the
back of a wooden spoon. Strain through a fine-mesh sieve into
a bowl. Stir in the vanilla extract. Freeze in an ice cream
maker according to the manufacturer's directions.
When the ice cream is ready, heat a medium, nonstick pan
over high heat. Add the butter and cook for 2 to 3 minutes
until it begins to brown. Add the strawberries and stir to
coat with the butter. Add the balsamic vinegar and bring to a
boil. Cook for 1 to 2 minutes. Divide among four bowls. Top
with a scoop of the ice cream and serve immediately.
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