After going to the SF Street Food Festival and going up to the Bi-Rite Creamery Cart only to find that their Balsamic Strawberry ice cream cookies were gone, I started thinking about that flavor profile. Are strawberries and balsamic vinegar really that good together. Sure I’ve had them together in a salad and liked it. But Balsamic Syrup and strawberries??? What’s so big about that? I found myself craving an afternoon snack and had strawberries I desperately needed to use but I didn’t want a smoothie AGAIN. So I figure I’d try out the hype behind the balsamic strawberry combo but I wanted ice-cream and found a recipe that was simple enough to try.
Vanilla Ice Cream with Strawberries and Balsamic Syrup by Deliciously Organic (modifications by me in red)
Yields 4 servings
1/2 cup balsamic vinegar
1/4 cup sugar
Strawberries (You can gauge how many strawberries you want. I like a lot of strawberries)
Vanilla Ice Cream (You can gauge how much Ice Cream you want.)
Pine Nuts (I used almonds. The nuts are optional, but I do say delicious with the sundae.)
Pour vinegar and sugar in a medium non-reactive saucepan and bring to a simmer over medium heat. Simmer until reduced to about 3 tablespoons, about 10 minutes. Remove from heat and cool completely.
Scoop a serving of ice cream in each of the serving glasses or bowls. Top ice cream with strawberries, drizzle with about 1 teaspoon of balsamic syrup (depending on how much you want to drizzle on there) and sprinkle with 1 tablespoon of pine nuts (depending if people want pine nuts and the amount of pine nuts) or almonds. Serve immediately.
Simply delicious. The creaminess of the ice cream against the sweet and tangy-ness of the syrup and strawberries along with the crunch of the almonds was fabulous. Now I get the hype about the flavor combo. YUMMY YUMMY in my tummy.