Serves a Crowd

Strawberries and Ice Cream with Mint and Balsamic

May 31, 2010
0 Ratings
  • Serves 1 to many, depending!
Author Notes

While I know that strawberries and balsamic isn't a brand-new idea, I think this is a particularly tasty version - one that we make pretty often and with enthusiatic response. Note that I keep this balsamic reduction in the fridge at all times, I have it on my salad with lemon olive oil almost every night, it's good on duck legs, pork (might see it in a sandwich soon :-) and a myriad of things. —aargersi

What You'll Need
  • 2 cups balsamic vinegar
  • 2 tablespoons maple syrup
  • 4-5 strawberries per bowl
  • 3 mint leaves per bowl
  • the best vanilla ice cream you can get - if you are in Texas or Louisiana, I strongly recommend Blue Bell Natural Vanilla Bean
  1. Make the reduction - simmer the balsamic over med-low heat until it has reduced to 1/2 cup - it will be nice and syrupy (is that spelled right?) this took me about a half hour. Stir in the maple syrup and put it in a pouring container of some sort. Stick it in the fridge to chill.
  2. For each bowl you are serving - wash, trim and slice the berries. Cut the mint into thin ribbons. Put half the berries in the bowl, add a scoop of ice cream, sprinkle the mint over then drizzle with balsamic reduction. That's it - so easy and so good!!!

See what other Food52ers are saying.

  • drbabs
  • aargersi

Recipe by: aargersi

Country living, garden to table cooking, recent beek, rescue all of the dogs, #adoptdontshop

3 Reviews

drbabs May 31, 2010
Welcome back!
aargersi May 31, 2010
Thanks Dr Babs! We had fun but it's good to be home ... am still having no luck emailing you, might have to break security protocol :-) and just post my email address here ....
drbabs May 31, 2010
I'll write the editors and ask them to send us each other's email addresses-they know I'm not getting any emails or notifications.