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.
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