Fresh strawberries and balsamic vinegar pair perfectly - even more so in this homemade Italian ice cream. I roast the strawberries in the oven for 30 minutes to release all their sweet juice.
If you do not eat all the gelato, transfer from the ice cream maker to a plastic container. Cover the top with a sheet of greaseproof paper, top with a lid and store in freezer. Remove from the freezer up to 30 minutes before serving so it's a softer consistency to serve.