When I first discovered De Nigris Balsamic Vinegar last summer, my foodie friends and I uncorked the Platinum Eagle Balsamic Vinegar and knew we had something really special on our hands. We drizzled it over ice cream and almost fell over. However, when we asked our less adventurous friends to try balsamic vinegar over ice cream they looked at us like we were crazy. We just put another spoonful in our mouths and rolled our eyes in bliss.
Jump ahead six months and I’m still thinking about balsamic vinegar over ice cream but I wanted to serve it in a way that wouldn’t scare off the skeptics. That’s when I decided it would be better to hide the vinegar inside the ice cream rather than announce its presence by drizzling it on top.
Three things about this dessert:
? De Nigris Platinum Eagle Balsamic Vinegar must be used. Do not try this with any other type of vinegar, the results could be catastrophic and I can’t be held responsible for the earth tilting on its axis.
? This would be a perfect dessert for a special occasion event where you need to serve several people but don’t want to kill yourself in the preparation. This is a simple dessert yet makes a statement and is beautiful if served in something special like martini glasses or wide mouth Champagne glasses.
? I considered making my own vanilla ice cream but also wanted to make this an easy preparation dessert.
Balsamic Ribbon Ice Cream with Strawberry Compote
? 64 ounce container of your favorite vanilla ice cream
? 64 ounce plastic or glass airtight food storage container
? De Nigris Platinum Eagle Balsamic Vinegar
? 2-3 cups frozen strawberries
? juice from ½ a lemon
? zest from ½ a lemon
? ¼ cup sugar
? ¼ teaspoon vanilla extract
? ¼ cup cranberry juice
Set the ice cream out long enough for it to get slightly soft. Do not let it start to melt but you want it soft enough so you can scoop it out of its original container and transfer it to another one.
Working quickly before the ice cream starts to melt, scoop 1/3 of the ice cream into a glass or plastic 64 oz. storage container and press down with a spatula. Drizzle ice cream with De Nigris Platinum Eagle balsamic vinegar. Repeat layers. Scoop the rest of the ice cream into the container, press it down with a spatula and cover with lid. Return to freezer.
In a heavy pot, combine strawberries, lemon juice, lemon zest, sugar, vanilla extract and cranberry juice. Simmer on low until liquid is reduced by half and strawberries are soft and can be mashed with a spoon.
Transfer to an airtight container and allow to cool completely in the refrigerator.
When ready to serve, scoop ice cream into dish and spoon strawberry compote on top.
The Women Bloggers member Stephanie Clinton is a writer, blogger and recovering procrastinator. In addition to being a professional volunteer in her hometown and the community manager/administrator of Oklahoma Women Bloggers, she also writes about parenting, humor and all sorts of shenanigans at her own blog, Hugs, Kisses and Snot