Despite the fact that almanac says that Fall season has officially arrived, the weather here in Southern California continues to mimic Summer weather with temperatures in the 80’s. I decided to make ice cream, and since my daughter loves everything that involves strawberries, I decided to make strawberry ice cream. Since you could google any number of strawberry ice cream recipes, I wanted to make my recipe original and a little bit more sophisticated, so I came up with this balsamic chocolate sauce. I absolutely love balsamic cream sauce, especially drizzled over strawberries. Talk about an easy dessert! It absolutely doesn’t get better and easier than pre made balsamic creamdrizzled over fresh strawberries! If you don’t have a bottle of balsamic cream in your pantry definitely run out and get one, but first try this fudge sauce. The first time I tried to make this sauce, I burned the vinegar, so be forewarned that this isn’t one of those recipes, that you can put on the stove and walk away from. You really have to watch the vinegar, because it can go from perfectly fine to burnt in a matter of seconds. With that said this is pretty easy to make once you get past reducing the balsamic vinegar. I decided to use Organic corn syrup in this recipe. It’s not one of my favorite things to use, but I didn’t want a sauce that would get hard once it touched the cold ice cream. The corn syrup prevents it from doing so. If you want a crackling hard sauce then by all means leave out the corn syrup. The corn syrup that I is used is Organic, and it is not High Fructose corn syrup–big difference, so make sure you don’t get the latter, read the bottle!
1 cup of chopped strawberries
until it thickens and coats the back of the spoon. Turn off the fire, and pour the hot cream into a bowl to cool. Allow the mixture to cool to room temperature, then follow the directions for making ice cream according to your ice cream makers manufacturer.