Gelato Balsamico alla Fragola | Strawberry Balsamic Gelato

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.

Receipt Date: August 12, 2020

Difficulty: Easy

Measurements: Imperial (US)

See ingredients, directions and pairings.

Ingredients

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

Directions

For the Balsamic Strawberry Compote: In a saucepan, combine strawberries and balsamic.

Simmer until the juices reduce to a thick sauce, about 30 minutes. Spoon off foam as needed.

Let the mixture cool completely. I prefer to keep it in the refrigerator overnight.

For the Gelato: Whip the heavy cream and vanilla into soft peaks.

Fold in the condensed milk and the balsamic strawberries.

Pour the ice cream mixture into the ice cream maker as directed. *For No-Churn style ice cream, pour the creamy mixture into pint ice cream container. Freeze for at least 6 hours. I like to serve this gelato with a drizzle of Villa Monodori balsamic.