While I’m away attending and speaking at the BlogHer Conference (who’s idea was that anyway?) I’ve got an amazing team of bloggers who are willing to hold down the fort! Today’s Post: Sweet Balsamic Reduction with Vanilla Ice Cream from Hey Let’s Make Stuff looks so so fancy! I guess this beats my Crockpot Caramel Sauce. To show our appreciation to all these amazing bloggers, I hope you’ll leave a quick comment!
Sweet Balsamic Reduction with Vanilla Ice Cream
Hello TCB readers! My name is Cori and I blog over at Let’s Eat Grandpa. My blog is full of DIY, decor projects, modern sewing, crafting, and travel — and sometimes I make yummy things! Today I’m excited to share a recipe that you may find a bit odd, but I swear, it’s delicious. A sweet balsamic reduction drizzle, which I’ve paired with vanilla ice cream!
In 2011, my mom and I celebrated two big birthdays (my 30th, her 60th), so we decided to take a culinary tour in Italy with Culture Discovery Vacations. For eight days, we cooked, ate (and ate and ate and ate), and toured Umbria and Tuscany. It was pretty much just as amazing as you might imagine! One of the things we learned to make was a balsamic reduction. My mom and I make it often and have tweaked the recipe a little to make it work better for us, and I’m happy to share it with you today!
How to Make Balsamic Vinegar Reduction Sauce
The balsamic reduction is wonderful on vegetables, meats, and as a salad dressing, but my personal favorite is drizzled over vanilla bean ice cream. Reducing the balsamic vinegar takes the vinegar out — leaving a sweet, bright, tangy balsamic. It’s divine.
Ingredients for Making a Balsamic Reduction
1 cup (8 0z) good quality balsamic vinegar
2 tablespoons butter
a pinch of salt
2 tablespoons sugar
Vanilla bean ice cream
Directions for Making Balsamic Reduction
In a small saucepan, bring balsamic vinegar, butter, and salt to a boil, then reduce heat and simmer for 4 to 5 minutes, stirring often.
Add the sugar, and simmer for another 5 – 8 minutes, until the amount of liquid is reduced by about half. I use a fairly aggressive simmer — otherwise it doesn’t reduce as well. Stir often.
Once reduced, let the reduction sit for an hour on the stove in the saucepan to cool.
Stick the saucepan in the fridge for another hour. Once cooled, a layer of butter will have risen to the top. Skim off the butter — it will help the reduction stay liquid when you store it.
To store it, I put it back in the bottle it came in, but any airtight container will work.
When choosing an ice cream to pair with this drizzle, I like a high-quality vanilla bean ice cream or gelato — you know, one with little vanilla bean speckles throughout it. Talenti’s Tahitian Vanilla Bean is pretty much perfect. Drizzle the cooled balsamic reduction over a bowl of ice cream — you don’t need a lot! — and enjoy!
How Long Will a Balsamic Reduction Last?
Once cooled, store in an airtight bottle or container and then in the refrigerator. It will thicken up and will last 2 to 3 months. This would make a great holiday gift idea.
Sweet Balsamic Reduction with Vanilla Ice Cream
Making a sweet balsamic reduction for vanilla ice cream suddenly makes your ice cream fancy.
This recipe is by Cory from Hey Let's Make Stuff
Ingredients
- 1 cup (8 0z) good quality balsamic vinegar
- 2 tablespoons butter
- a pinch of salt
- 2 tablespoons sugar
- Vanilla bean ice cream
Instructions
- In a small saucepan, bring balsamic vinegar, butter, and salt to a boil, then reduce heat and simmer for 4 to 5 minutes, stirring often.
- Add the sugar, and simmer for another 5 - 8 minutes, until the amount of liquid is reduced by about half. I use a fairly aggressive simmer -- otherwise it doesn't reduce as well. Stir often.
- Once reduced, let the reduction sit for an hour on the stove in the saucepan to cool.
- Stick the saucepan in the fridge for another hour. Once cooled, a layer of butter will have risen to the top. Skim off the butter — it will help the reduction stay liquid when you store it.
- To store it, I put it back in the bottle it came in, but any airtight container will work.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving:Calories: 147Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 30mgSodium: 106mgCarbohydrates: 15gFiber: 0gSugar: 14gProtein: 1g
We do our best to calculate, however, nutrition information may not be accurate.
Cory now blogs at Hey Let’s Make Stuff where she shares crafting, Cricut and Sublimation tutorials.
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Jillene@inkhappi says
I’ve never thought of a balsamic syrup for ice cream. Sounds great Cori! I’m definitely gonna try this. Hope your having a great time Kim!
Cori @ Let's Eat Grandpa says
Kim did a great job speaking at BlogHer! 🙂
Kim says
So happy to meet you!! Thank you for the kind words!
Steph @ Crafting in the Rain says
Cori’s always got such great ideas–and pictures–yum! And you’ll do great speaking of course!
Cori @ Let's Eat Grandpa says
Thanks Steph!!