Yield: 1 quart

Ingredients:

2 pints of very ripe organic strawberries
2 cups whole organic milk
2 cups heavy organic cream
16 medium organically grown rose geranium leaves*
3/4 cup granulated organic sugar
8 organic egg yolks

High quality balsamic vinegar to drizzle over ice cream

Method:

Wash and hull the strawberries. Puree in a blender or food processor until smooth. Strain, to remove the seeds if desired. If you want your ice cream chunky do not completely puree the strawberries.

In a medium saucepan bring organic milk and cream to a boil. Stir in rose geranium leaves, cover and remove from heat and steep for 20 minutes. Strain the mixture.

Whisk egg yolks and sugar together. Slowly whisk one cup of hot milk mixture into egg mixture. Slowly whisk in new mixture to sauce pan with remaining milk mixture. Stir constantly over low heat until mixture is thick enough to coat the back of a wooden spoon. Immediately remove from heat.

Stir pureed strawberries into infused cream until completely combined. Cool custard in an ice water bath or refrigerator until completely cool. Strain, if desired. Add the mixture to the electric ice cream maker. Process according to the manufacturers' directions.

When ready to serve, scoop ice cream into a bowl and drizzle with balsamic vinegar and serve.

* You can find organically grown rose geraniums at a local nursery or farmers market. However they must be pesticide and chemical free.

Note: Because you follow an organic lifestyle, OrganicAuthority.com recommends using certified organic ingredients, when available, in all recipes to maximize flavors and nutrition while minimizing your risk of exposure to pesticides, chemicals and preservatives.