San Francisco ice creamery Humphry Slocombe is known for bold flavors like cayenne cantaloupe, but even its strawberry ice cream has some genius touches. The addition of red wine vinegar brightens the flavor of the berries without tasting sour, while an extra hint of salt refines a childhood favorite.

Makes 1 quart


  • 1 pint strawberries, hulled and halved
  • 2 cups heavy cream
  • 1/2 cup condensed milk
  • 3/4 cup sugar
  • 1 tsp salt
  • 1 Tbsp. red wine vinegar


Active time: 15 minutes
Total time: 2 1/2 hours

In a blender, process strawberries until smooth. Strain through a fine-mesh strainer to remove seeds (or leave unstrained if the seeds don't bother you). Transfer puree to a large bowl and add cream, condensed milk, sugar, salt, and vinegar. Whisk until sugar is dissolved.

Freeze mixture in an ice cream machine according to manufacturer's instructions, being careful not to overchurn. Serve immediately or transfer to an airtight container and freeze until firm, about 2 hours.

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