1/4 cup balsamic vinegar
1/4 cup minced kumquat peel or zest of two oranges
3 tablespoons brown sugar
1 pound strawberries, hulled, washed and dried thoroughly
1 pint vanilla ice cream or frozen yogurt
Mint sprigs

Heat grill to medium. While waiting for the fire to be ready, combine the balsamic vinegar, kumquat and brown sugar in a bowl. Add the strawberries and toss lightly.

Place a fine-mesh rack over the grill grate, and when it is at medium heat, place the strawberries on the rack. Turn strawberries frequently to prevent from burning and brush with the remaining marinade. Grill until strawberries are slightly charred and soft, about 10 to 12 minutes. Transfer to a bowl; let cool and then mash with a fork.

Remove the ice cream from the freezer and let it soften. Add it to the bowl of mashed strawberries. Mix to combine. Cover and freeze for two hours. Scoop the ice cream into individual serving bowls and garnish with the sprigs of mint.

Note: The strawberries will turn icy if kept too long in the freezer, but they will still be delicious.