Strawberry Balsamic Black Pepper

Steps

1. Halve 220 g strawberries350 ml strawberries1½ cups strawberries330 g strawberries530 ml strawberries2¼ cups strawberries and toss them in a bowl with 70 g caster or granulated sugar85 ml caster or granulated sugar⅓ cup granulated sugar105 g caster or granulated sugar120 ml caster or granulated sugar½ cup granulated sugar, 1 tbsp balsamic vinegar1 tbsp balsamic vinegar1 tbsp balsamic vinegar1½ tbsp balsamic vinegar1½ tbsp balsamic vinegar1½ tbsp balsamic vinegar, ¼ tsp freshly ground black pepper¼ tsp freshly ground black pepper¼ tsp freshly ground black pepper¼ tsp freshly ground black pepper¼ tsp freshly ground black pepper¼ tsp freshly ground black pepper and a pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salt.
2. Let them sit for 20 minutes, stirring once, until the sugar has dissolved and the berries are juicy.
3. Blend the berries and all their juice with 20 g full-fat cream cheese1½ tbsp full-fat cream cheese1½ tbsp cream cheese30 g full-fat cream cheese2 tbsp full-fat cream cheese2 tbsp cream cheese until completely smooth.
4. Add 160 ml whipping cream160 ml whipping cream⅔ cup heavy cream240 ml whipping cream240 ml whipping cream1 cup heavy cream and blend for 5 seconds, only until mixed.
5. Pour the base into an empty tubpint, up to the max fill line. Put the lid on and freeze on a level shelf for 24 hours.
6. Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Ice Cream.
7. If it looks crumbly or powdery, add 15 ml whole milk1 tbsp whole milk1 tbsp whole milk25 ml whole milk1½ tbsp whole milk1½ tbsp whole milk and run Re-spin.

To serve: Finish each scoop with a thin drizzle of balsamic syrup and a crack of black pepper.