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Ideas for Balsamic Vinegar for Ice Cream Needed

d
Dave Feldman Apr 7, 2008 06:30 PM

I've eaten balsamic with fruit for dessert but never tried it with ice cream. A good friend has abandoned hot fudge and caramel and now is a devotee of B.V. with vanilla ice cream.

Any recommendations for what kind to buy?

  1. d
    Dave Feldman Apr 8, 2008 07:59 PM

    Thanks for the responses so far. I was wondering whether reducing "regular" BV would work, but I assume the flavor wouldn't be complex enough. I was thinking, perhaps, of buying a 4-leaf BV and hoping for the best.

    2 Replies
    1. re: Dave Feldman
      sebetti Apr 9, 2008 01:05 PM

      As long as you know that your a fan of BV and will use it on other things, spend as much as you afford. I think the majority of my last bottle was used split between drizzling on asparagus and grilled steak. I personally, didn't care for it on ice cream. Or perhaps, it was too good to waste on something that was merely good rather than mind-blowing. (Acetaia Malpighi Tradionale Vinegar - 25 year). (my birthday present from my husband and it was the best gift EVER!)

      There is also a 12-year old version that costs significantly less which I plan on trying now that I just finished my birthday bottle -- which btw, lasted approx. 18 months for me.

      I just checked the prices at WilliamsSonoma.com and they seem significantly more expensive that I remember...I have a feeling that the weak US dollar is going to prevent me from purchasing that second bottle for awhile.

      1. re: sebetti
        p
        Piggyinthemiddle Apr 10, 2008 10:32 AM

        You can a less costly BV if you mix a little into fresh strawberries, leave them to macerate for an hour or so, and then pour them over vanilla ice cream. YUMMY! If you make your own strawberry ice cream, incorporate a tbsp of BV into your mix before freezing. It really enhances the strawberry flavour.

    2. j
      jhopp217 Apr 8, 2008 08:10 AM

      I actually recently read a recipe for a balsamic cream to be served with vanilla ice cream or fruit (or both). The nice thing about this, is you don't have to break the bank since you'll be heating it and mixing it with sugar and creme fraiche. Apparently it gets the consistency of a chocolate or caramel sauce. Sounds yummy

      1. jbyoga Apr 7, 2008 10:05 PM

        man - if you can find a real, 15yr or older BV from Modena it is killer on vanilla ice cream.

        A good Italian specialty shop may be able to help you.

        Expect to pay around $50+ for the real deal.

        Buon appitito!

        1. h
          Humbucker Apr 7, 2008 09:14 PM

          Most straight non-Tradizionale balsamics will be too acidic to eat with fruit or desserts, but if you want to simulate that flavor, you can reduce a regular balsamic over low heat and add a pinch of sugar.

          1. Caitlin McGrath Apr 7, 2008 08:39 PM

            I'd recommend getting one with a bit of age on it - if you'll be using it on its own as "sauce" you want it to have some nuance, and that comes with age. Of course, your wallet will be your guide in certain respects, since you're looking for something to drizzle on ice cream and not sip as a digestif, but starting at a shop with a well-edited inventory should help.

            1. d
              Docsknotinn Apr 7, 2008 06:33 PM

              Are you asking about what brands of BV? If so the whole foods 365 brand is incredibly good and an absolute bargain under $10. They have an organic and a standard. I actually prefer the commercial product over the organic.

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