Thursday, July 19, 2007

Peppered Balsamic Ice Cream with Fresh Strawberries

Balsamic vinegar + strawberries = yum.

When I came across this recipe in the L.A. Times I just knew I had to try it. Using the mixing paddle on the KitchenAid, I combined a quart of vanilla ice cream with some freshly ground black pepper and a drizzle of aged balsamic vinegar. Served with fresh strawberries and an extra drizzle of vinegar, for good measure.

The vinegar cuts the sugary quality of the ice cream, lending a more sweet-and-sour, yogurty taste.

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