By Chef Christian Pritchard
March 27, 2018
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Serves: 6-8

  • 12 strawberries, hulled and sliced
  • 1 pint of vanilla ice cream
  • ½ cup of De Nigris® balsamic vinegar
  • 2 tbsp. Aurora® honey
  • 1 vanilla bean, scraped
  • A handful of shelled and salted pistachios
  1. In a saucepan, bring vinegar, honey, and vanilla bean guts to a boil. Use low heat.
  2. Reduce to the consistency of syrup. Stir constantly. Once reduced, let the syrup cool.
  3. In mason jars put ice creamy with the strawberries and a sprinkling of pistachios.
  4. Finish everything with a generous drizzle of balsamic syrup. Tip: No time to make the syrup, De Nigris® 100% balsamic glaze is a fantastic substitute.

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