Place them in a saucepan over medium heat with the honey, water, balsamic, and salt. Then cook, stirring often, until the strawberries have softened and are starting to break up (about 10 minutes).
Cool slightly, then transfer to a food processor. Blend until smooth, and strain through a fine mesh sieve to remove the seeds, pressing on the pulp to extract as much liquid as possible. Discard pulp and refrigerate syrup until cold.
Ice Cream:
Whisk together the coconut milks, honey, and Rodelle Vanilla Extract in a large bowl until smooth.
Whisk in the cold strawberry syrup, taste, and adjust the sweetness as desired.
Freeze according to your ice cream maker's instructions.
Store in an airtight container in the freezer for at least 3 hours before serving.
