One day my husband, Stephen, was reading the box of our favorite aged balsamic vinegar, Villa Manodori, the creation of Chef Massimo Battura. Stephen enthusiastically read aloud, “Enjoy over vanilla ice cream.” What?!?!?! It was like a whole new universe opened up for him. I told him about my first time having this concoction in Italy, with Fragolini, wild strawberries, sprinkled on top. It was heavenly. That is when I decided to make him a creamy and chilled balsamic surprise, Strawberry Balsamic Gelato. I paired this gelato with a glass of 100% Sangiovese from Poggio Grande, Piano. Stephen could not speak. He loved it so much!
To make this vegan-friendly, substitute the heavy cream with coconut whipping cream.
See ingredients, directions and pairings.
2 pounds Sweet, Ripe Strawberries, hulled and sliced
1 cup Heavy Whipped Cream
1 cup Condensed Milk
3 tablespoons Villa Manodori Balsamic
1/2 teaspoon Vanilla Extract