Ice Cream With Balsamic Vinegar Recipes

BALSAMIC VINEGAR ICE CREAM AND FRUIT

Steps:

• Drizzle balsamic vinegar over ice cream, top with mixed fruit.

BALSAMIC-CARAMEL SAUCE OVER VANILLA ICE CREAM

Steps:

• Bring cream just to a boil in a small saucepan over high heat. Reduce the heat to low and keep the cream warm.
• In a large high-sided saucepan over medium-high heat, dissolve the sugar with 2 tablespoons of water. As the sugar mixture begins to bubble, watch for crystals developing on the inside of the pan just above the liquid. Using a pastry brush dipped in water, brush the inside of the pan right above the crystals so the water drips down and dissolves the crystals back into the liquid. When the sugar begins to brown, occasionally move the pan to swirl the liquid gently and cook it evenly. Continue to cook until the mixture is dark golden brown. The total cooking time will be 8 to 9 minutes. Remove the pan from the heat.
• Very carefully add the hot cream to the sugar mixture a few tablespoons at a time. The liquid will bubble up dramatically. Stir the sauce and cook for 1 minute. Add the vinegar, lemon juice and 1/2 teaspoon salt, mix well. Pour into a heatproof bowl. You should have about 1 1/4 cups of sauce. The sauce can be made several weeks ahead, covered with plastic, and stored either at room temperature or in the refrigerator. If refrigerated, warm in a microwave oven before using.
• Serve on top of vanilla ice cream.

VANILLA ICE CREAM WITH BALSAMIC FIG SAUCE

Steps:

• Place ice cream on counter to soften. In a small pot, combine vinegar and water and bring to a boil. Add figs and reduce heat to simmer. Stew figs in sauce until they are soft and sauce is thick and syrupy, about 12 minutes.
• Scoop ice cream into glass goblets or other dessert dishes and top liberally with hot balsamic fig sauce and whipped cream. Garnish the top of the whipped cream with a little freshly grated nutmeg.

BROWN SUGAR-BALSAMIC SWIRL ICE CREAM

Steps:

• Combine heavy whipping cream, whole milk, and 1/2 cup sugar in heavy large saucepan. Scrape in seeds from vanilla bean; add bean. Bring cream mixture to simmer over medium heat, stirring until sugar dissolves.
• Meanwhile, whisk yolks and remaining 1/4 cup sugar in large bowl until very thick, about 2 minutes.
• Gradually whisk hot cream mixture into yolk mixture. Return mixture to saucepan. Stir over medium heat until custard thickens and thermometer inserted into custard registers 180°F, about 3 minutes (do not boil). Strain custard into large bowl set over another bowl of ice and water. Cool custard completely, stirring often, about 15 minutes. Cover and chill overnight.
• Boil balsamic vinegar in heavy small saucepan until reduced to 2 tablespoons, about 6 minutes. Cool syrup in pan.
• Process custard in ice cream maker according to manufacturer's instructions. When ice cream is done, spoon in balsamic syrup and churn 3 to 4 seconds longer to swirl. Transfer ice cream to container. Cover and freeze until firm, at least 6 hours and up to 1 day.

ICE CREAM WITH BALSAMIC VINEGAR

Steps:

• Prepare the ice cream, if necessary. Scoop the ice cream into serving dishes. Drizzle with the balsamic vinegar. Serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

BALSAMIC BLUEBERRIES WITH VANILLA ICE CREAM

Steps:

• Tip the blueberries into a pan with the sugar, vinegar and 1 tbsp water. Heat very gently for 1-2 mins until the berries soften, but don't burst. Set aside until ready to serve. Spoon over the ice cream and eat with crisp biscuits.

BALSAMIC BERRIES OVER VANILLA ICE CREAM

Steps:

• Combine berries, vinegar and 1 tablespoon sugar in small bowl.
• Combine remaining 1 tablespoon sugar, pine nuts and cloves in heavy small skillet. Stir over medium-low heat until sugar melts and pine nuts are golden brown, about 4 minutes. Transfer to plate if not using immediately.
• Scoop vanilla ice cream into bowls. Top with strawberries, then with nuts.