Strawberry Ice Cream Pie

Preheat the oven to 350°F (177°C). Coat the bottom and sides of a 9- or 10-inch (23- to 25-cm) springform pan with 1 tablespoon of the butter.
In a food processor, pulse the walnuts, until they resemble coarse bread crumbs.
In a medium bowl, combine the ground walnuts, 4 tablespoons butter, sugar, cinnamon, and salt, and use your hands to mix the ingredients until the mixture resembles wet sand.
Press the dough onto the bottom and up the sides of the prepared springform pan. The sides of the crust should rise 1/2 to 3/4 inch (12 to 18 mm) up the side of the pan. Refrigerate the crust until firm, about 15 minutes.
Bake until the crust is browned, 12 to 15 minutes.
☞ TESTER TIP: If the crust slips down on the sides of the pan during baking, press it back up with the back of a wooden spoon.
Remove the pan from the oven and let the crust cool completely, about 1 hour.

In a small saucepan over medium heat, bring the vinegar to a simmer and cook until it’s reduced by half, 8 to 12 minutes.
Remove the pan from the heat and pour the syrup into a bowl. Let it cool completely at room temperature, about 1 hour, or stash it in the freezer for about 20 minutes.
Scoop the ice cream into the cooled pie crust. Pop the pie in the freezer for at least 30 minutes and up to 4 hours.
In a medium bowl, toss the strawberries with the lemon zest, lemon juice, and honey and dribble over the ice cream. Drizzle with the balsamic syrup.
Release and remove the edges of the springform pan before serving.