strawberries, hulled and sliced
pint of vanilla ice cream
cup of De Nigris® balsamic vinegar
tbsp. Aurora® honey
vanilla bean, scraped
A handful of shelled and salted pistachios
- In a saucepan, bring vinegar, honey, and vanilla bean guts to a boil. Use low heat.
- Reduce to the consistency of syrup. Stir constantly. Once reduced, let the syrup cool.
- In mason jars put ice creamy with the strawberries and a sprinkling of pistachios.
- 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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