Balsamic Berries Over Vanilla Ice Cream Recipes

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.

BALSAMIC VINEGAR ICE CREAM AND FRUIT

Steps:

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

BALSAMIC-GLAZED STRAWBERRIES OVER ICE CREAM

Steps:

• Trim strawberries and cut into wedges. In a small heavy saucepan heat vinegar and brown sugar over moderate heat, stirring, until sugar is dissolved and simmer 1 minute. Remove pan from heat and add strawberries, tossing to coat. Scoop ice cream into 2 bowls and top with warm glazed strawberries.

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.

BALSAMIC GLAZED GRILLED PLUMS WITH VANILLA ICE CREAM

Steps:

• Preheat a grill pan to high heat. Drizzle fruit with oil to keep it from sticking and grill plums 3 minutes on each side.
• While fruit is grilling, pour balsamic vinegar into a small pot and place pot over medium high heat. When vinegar heats to a boil, reduce vinegar by half, 1 to 2 minutes.
• Combine sugar, vanilla and lemon juice and pepper in a small bowl. Whisk in warm balsamic vinegar.
• Place hot, grilled fruit on dessert plates. Drizzle the balsamic glaze over fruit and serve.

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.

STRAWBERRY & WHITE BALSAMIC ICE CREAM

Steps:

• Heat the milk and cream in a heavy-bottomed saucepan until it just reaches a boil. Take off the heat and add the vanilla. In a bowl, whisk the egg yolks and caster sugar together for 1-2 mins until pale and creamy. Slowly add the warm milk to this, whisking all the time.
• Put a large bowl in your sink (or into another larger bowl), and put water and ice cubes around it. Wash out the saucepan, then pour the cream and egg mixture into it. Set over a low heat and cook, stirring almost constantly, until it thickens enough to coat the back of a spoon, about 10-12 mins (be sure not to let the custard boil or it will curdle). As soon as it's thick enough, pour it into the bowl set in iced water. Keep stirring the mixture for a couple of mins, then stir at intervals until cooled. Cover and put in the fridge.
• Chop the strawberries and put them in a food processor with 3 tbsp icing sugar and the balsamic vinegar. Whizz to a purée. Taste for sweetness - you might need more sugar, you might not, depending on your strawberries. Push the purée through a fine sieve over a small bowl to get rid of the seeds.
• When the ice cream custard has chilled, stir in the strawberry purée and taste - you will probably want a little lemon juice (I find it heightens the flavour). Churn in an ice cream machine following manufacturer's instructions. It will still be quite soft. Put in a container, cover with cling film or baking parchment and put it in the freezer. This ice cream takes a good 12 hrs to freeze well. If you don't have an ice cream machine, pour the mixture into a container and put it in the freezer. Take it out of the freezer every couple of hours and beat it vigorously to break up the ice crystals. You want to end up with a smooth, creamy mixture.
• Take the ice cream out of the freezer about 15 mins before serving.