Preparation

• Preheat the oven to 300°F. Line a large rimmed baking sheet with parchment paper or a silicone baking mat.
• Toss the strawberries with ¼ cup sugar and the balsamic vinegar. Spread strawberries into one even layer on the prepared baking sheet and roast for about 30 minutes, or until the strawberries have darkened in color, are soft, and their juices have released. Transfer the strawberries and juices to a medium bowl and mash until only small pieces of fruit remain. Cover and refrigerate the strawberries until chilled, about 1 hour.
• Meanwhile, in the bowl of a blender or food processor, puree the remaining ice cream ingredients, except the graham crackers, until smooth. Transfer to a medium bowl and press plastic wrap against the surface. Chill in the refrigerator for at least 30 minutes, or up to 1 day.
• Pour the mixture into an ice cream maker. Freeze according to the manufacturer’s directions. During the last 5 minutes of freezing, gradually add the roasted strawberries and graham crackers.
• Transfer the ice cream to an airtight container, press plastic wrap against the ice cream, and freeze until firm and flavor is ripened, at least 2 hours.