Strawberries And Strawberry Ice Cream With Balsamic Vinegar Recipes

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STRAWBERRIES AND ICE CREAM WITH BALSAMIC VINEGAR REDUCTION



Strawberries and Ice Cream with Balsamic Vinegar Reduction image

Impress your guests with this simple dessert featuring rich ice cream, tangy and sharp balsamic vinegar, and sweet berries.

Time 40m

Yield Serves 4 to 6

Number Of Ingredients 4

1 cup aged balsamic vinegar
1 pound strawberries, hulled and halved
1 tablespoon orange juice
1 pint vanilla ice cream

Steps:

  • Heat the vinegar in a small saucepan oveer medium-low heat.
  • Simmer until thick, syrupy and reduced to about 1/3 cup, about 15 minutes.
  • Watch carefully to make sure vinegar doesn't burn. Set aside to cool to room temperature.
  • Meanwhile, toss strawberries with orange juice and set aside.
  • Scoop ice cream into dishes, top with strawberries and drizzle with balsamic vinegar reduction.

Nutrition Facts : Calories 170 calories, Fat 6 grams, SaturatedFat 3.5 grams, Cholesterol 25 milligrams, Sodium 60 milligrams, Carbohydrate 26 grams, Protein 2 grams

STRAWBERRIES WITH BALSAMIC VINEGAR



Strawberries with Balsamic Vinegar image

This is a unique, gourmet way to serve this fantastic summer fruit! The balsamic vinegar brings out the berries' beautiful color and truly enhances their flavor. Great served with a simple pound cake, over vanilla ice cream, or simply by themselves.

Provided by HOOLIE

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 1h10m

Yield 6

Number Of Ingredients 4

16 ounces fresh strawberries, hulled and large berries cut in half
2 tablespoons balsamic vinegar
¼ cup white sugar
¼ teaspoon freshly ground black pepper, or to taste

Steps:

  • Place strawberries in a bowl. Drizzle vinegar over strawberries, and sprinkle with sugar. Stir gently to combine. Cover, and let sit at room temperature for at least 1 hour but not more than 4 hours. Just before serving, grind pepper over berries.

Nutrition Facts : Calories 59.6 calories, Carbohydrate 14.9 g, Fat 0.2 g, Fiber 1.5 g, Protein 0.5 g, Sodium 2.1 mg, Sugar 12.7 g

STRAWBERRIES WITH BALSAMIC VINEGAR



Strawberries with Balsamic Vinegar image

Provided by Ina Garten

Categories     dessert

Time 45m

Yield 8 servings

Number Of Ingredients 6

4 pints (8 cups) fresh strawberries, sliced thick
5 tablespoons balsamic vinegar
2 tablespoon sugar
1/4 teaspoon freshly ground black pepper
2 pints vanilla ice cream, for serving
Freshly grated lemon zest, for serving

Steps:

  • Thirty minutes to an hour before serving, combine the strawberries, balsamic vinegar, sugar, and pepper in a bowl. Set aside at room temperature.
  • Place a serving of the strawberries in a bowl with a scoop of ice cream on top and dust lightly with lemon zest.

STRAWBERRY HONEY BALSAMIC WITH BLACK PEPPER ICE CREAM



Strawberry Honey Balsamic With Black Pepper Ice Cream image

This recipe from Salt & Straw takes sweet, rich strawberry ice cream up a notch-honey balsamic vinegar adds some tang and finely ground black pepper brings a little spice.

Provided by Tyler Malek

Categories     Ice Cream     Dessert     Frozen Dessert     Strawberry     Honey     Pepper

Yield 2 pints

Number Of Ingredients 17

For the strawberry puree:
10 ounces (about 1 pint) ripe strawberries, hulled and halved
¼ cup honey
Heat the oven to 300°F. Line a sheet pan with parchment paper.
For the ice cream base:
½ cup granulated sugar
2 tablespoons dry milk powder
¼ teaspoon xanthan gum
2 tablespoons light corn syrup
1⅓ cups whole milk
1⅓ cups heavy cream
For the ice cream:
¾ cup Strawberry Puree (recipe follows), very cold
¼ cup honey balsamic vinegar, like Honey Ridge Farms or O Olive Oil
⅛ teaspoon freshly (and very finely) ground black pepper
3 cups Ice Cream Base (recipe follows), very cold
¾ cup your favorite strawberry jam

Steps:

  • Strawberry puree:
  • Spread the strawberries out evenly on the lined sheet pan and drizzle them with the honey. Bake for 15 minutes. Stir the berries and continue baking until they just barely begin to caramelize and get a little bit of roasted color to them, about 20 minutes more. Remove the sheet pan from the oven and let them sit until they're cool enough to handle. Transfer the berries to a blender along with the yummy sticky stuff on the parchment paper and puree to make a smooth sauce. Chill in the fridge until cold.
  • Store the puree in the fridge for up to 2 weeks or in the freezer for up to 3 months.
  • Ice cream base:
  • Combine the sugar, dry milk, and xanthan gum in a small bowl and stir well.
  • Pour the corn syrup into a medium pot and stir in the whole milk. Add the sugar mixture and immediately whisk vigorously until smooth. Set the pot over medium heat and cook, stirring often and adjusting the heat if necessary to prevent a simmer, until the sugar has fully dissolved, about 3 minutes. Remove the pot from the heat.
  • Add the cream and whisk until fully combined. Transfer the mixture to an airtight container and refrigerate until well chilled, at least 6 hours, or for even better texture and flavor, 24 hours. Stir the base back together if it separates during the resting time. The base can be further stored in the fridge for up to 1 week or in the freezer for up to 3 months. (Just be sure to fully thaw the frozen base before using it.)
  • Ice cream:
  • In a bowl, combine the strawberry puree, vinegar, and black pepper with the ice cream base. Whisk as needed to get everything completely incorporated into the base. Pour the mixture into an ice cream maker and turn on the machine. Churn just until it has the texture of soft-serve.
  • Stir the jam with a fork to loosen it. Quickly alternate spooning layers of the mixture and dollops of the jam in freezer-friendly containers.
  • Cover with parchment paper, pressing it to the surface of the ice cream so it adheres, then cover with a lid. It's okay if the parchment hangs over the rim. Store it in the coldest part of your freezer (farthest from the door) until firm, at least 6 hours. It will keep for up to 3 months.

BALSAMIC-GLAZED STRAWBERRIES OVER ICE CREAM



Balsamic-Glazed Strawberries Over Ice Cream image

Categories     Dairy     Fruit     Dessert     Quick & Easy     Wheat/Gluten-Free     Strawberry     Summer     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 2

Number Of Ingredients 4

6 large ripe strawberries
2 tablespoons balsamic vinegar
2 tablespoons packed brown sugar
about 1 1/2 cups super-premium vanilla 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.

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