Ice Cream with Balsamic Vinegar: Easy Recipe inspired by Emilia-Romagna traditional food
Recipe by Roberta Muir, food writer and gourmet tour leader from BeInspired.au
Vinegar on ice cream? Really? Absolutely if it’s the thick black gold of Aceto Balsamico Tradizionale di Modena. This sweet/sour elixir made from grape must is aged in a series of barrels of various woods (including cherry, chestnut and juniper). The extravecchio is aged for at least 25 years and that’s the one to drip onto good vanilla ice cream for a dessert you’ll never forget.
Serves 4
Ingredients
- 500ml vanilla bean ice cream (1 pint)
- Aceto Balsamico Tradizionale di Modena, for dripping
How to mix the ingredients
Place 4 champagne coupes, or similar shaped glasses, in the freezer to chill well.
Scoop 8 balls of ice cream and place in a dish in the freezer for at least 30 minutes to firm up.
When ready to serve, remove both from the freezer and place ice cream in glasses.
Serve, then drip the balsamic onto the ice cream at the table.
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