For the custard pour the milk in a saucepan. With the tip of a knife, split the vanilla pod lengthwise, remove the beans and place them in the milk, as well as the vanilla pod. Bring the milk to a boil, then turn off the heat, cover the pan with a lid and let the vanilla infuse in the milk. In a bowl, beat the egg yolks with the sugar until they turn white. Then gradually pour the boiling milk over it, first mixing gently and then a little more vigorously with a whisk (take care to have removed the vanilla pod which you added to the milk previously).

Pour the egg yolk, sugar, milk mixture into another clean saucepan, put back on low heat and mix continuously with a wooden spoon, until you get a cream that coats the spoon. Attention: the custard must not boil otherwise it will be a failure. To be successful, use a thermometer and make sure that the temperature of the cream does not exceed 83 °C.

Remove from the heat, pour the custard into a bowl and add the cream by stirring gently.

Cover the bowl with cling film, allow to cool completely and leave it to rest in the fridge overnight: this way the ice will then be more creamy.

After this rest, pour it into the ice cream maker and allow to turbinate for 20 to 25 minutes, until the ice has set (the time depends on the type of ice cream maker, some even require 30 minuteTransfer the ice obtained in a Tupperware and reserve it in the freezer for a few hours so that it solidifies well, before using it.

Scoop the ice cream out of the carton and into the bowl of a standing electric mixer, keeping the tupperware to refreeze the ice cream in. Use the paddle attachment of the mixer to beat the ice cream for about 30 seconds to soften it, mixing slowly at first so the ice cream does not fly out of the bowl.

With the mixer on, add the freshly ground black pepper, then the balsamic vinegar in a thin, steady stream, taking care not to let it splatter. Continue to mix to incorporate the ingredients. It's OK if the vinegar appears slightly streaky in the ice cream.

Spoon the ice cream back into the tupperware and return it to the freezer for 45 minutes to 1 hour to refreeze it.

About 20 minutes before serving, remove the stems and hulls from the strawberries and cut them in half. Toss the berries in a bowl with the sugar and set them aside until the sugar dissolves, about 15 minutes.

Scoop one or two scoops of ice cream into each of four small dessert dishes. Divide the berries evenly among the servings and drizzle each serving with balsamic vinegar. Serve immediately.