This light and creamy ice cream is delicious for dessert in summer.
Makes 500 mls of ice cream.
First make the strawberry sauce. In a saucepan add the strawberries and balsamic vinegar and leave to macerate for about ten minutes. Then on a medium heat simmer with the sugar for about 20 minutes, or until nice and jammy. If there is any excess liquid, strain the mix and set aside the liquid as a topping.
Purée the strawberry until smooth. Set aside.
In a cup mix 1/4 cup of soy milk and the arrowroot.
In a saucepan add the remaining soy milk, sugar, vanilla and strawberry mix. Heat until boiling, then remove from the stove.
Add the arrowroot and milk mix to the hot mix with a whisk.
Whisk in the soy cream. Pour the mixture in a container and cool in the fridge. Use your ice cream maker to freeze your ice cream.