For the ice cream: well in advance, peel the strawberries, cut them into small pieces and store them in the freezer inside the special food bags until perfectly frozen. Scoop the cream into a container and freeze it too for 1 hour so that it is well chilled.

In the jar of a blender (or a blender), gather half the ingredients and blend them until a thick cream is obtained. Transfer it inside a plastic container and continue in the same way with the remaining ingredients. Once the entire tub of ice cream is filled, store it in the freezer for 2 hours, stirring occasionally.

In the meantime, prepare the strawberries with Balsamic Vinegar: wash the strawberries, clean them by removing the stems and then cut them into chunks. Mix them in a bowl with the sugar and balsamic vinegar, let stand at room temperature until the former has dissolved.

After the two hours have elapsed, serve the ice cream with strawberries with Balsamic Vinegar of Modena IGP Passion of Family Monari Federzoni with a few more drops of vinegar. Exceeding 2 hours in the freezer will make the ice cream more and more icy and hard, so it is advisable not to exceed this time frame too much.