Double-Ripple Strawberry Ice Cream

If the strawberries are very tender and sweet (i.e., locally grown), place them in a bowl with sugar and vinegar; toss to combine. Let stand until juicy, 15 to 30 minutes. If the berries are less than perfectly ripe (i.e., from the supermarket), toss them with sugar and vinegar in a 2-quart baking dish; bake at 375° until slightly softened and aromatic, 8 to 10 minutes. Let cool completely.

Place berries with juices and sour cream in a food processor. Process until smooth. Transfer to a bowl; whisk in heavy cream, lemon juice, vanilla and kosher salt. Cover and chill at least 4 hours or overnight.

Freeze chilled mixture in a 1.5-quart ice cream maker according to manufacturer's directions. When ice cream is soft-serve consistency, transfer to a freezer container in scoops, adding spoonfuls of jam as you go, so there are pockets of jam throughout. Run a knife once or twice through mixture to lightly swirl. Freeze until firm enough to scoop, about 4 hours.