Scoop the ice cream out of the carton and into the bowl of a standing electric mixer, keeping the carton for refreezing the ice cream. 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 carton and return it to the freezer for 45 minutes to 1 hour to refreeze.

About 20 minutes before serving, remove the stems and hulls from the strawberries and cut them in half.

Toss the berries into a bowl with the sugar and set them aside until the sugar dissolves, about 15 minutes.

Scoop 1 or 2 scoops of ice cream into each of 4 small dessert dishes. Divide the berries evenly among the servings, and drizzle each serving with balsamic vinegar. Serve immediately.

Makes 4 ( ½ -cup) servings.

PER SERVING: Calories 368 (41% fat) Fat 15 g (10 g sat) Cholesterol 65 mg Sodium 53 mg Fiber 3 g Carbohydrates 55 g Protein 4 g

SOURCE: Los Angeles Times/Adapted from A Twist of the Wrist: Quick Flavorful Meals With Ingredients From Jars, Cans, Bags and Boxes, by Nancy Silverton (Knopf, $29.95)