Ingredients:

  • 1 lb fresh strawberries, hulled and quartered
  • 2 tbsp balsamic vinegar
  • 2 tbsp granulated sugar
  • 1 tsp vanilla extract
  • 1 pinch sea salt
  • 1 pint vanilla bean ice cream

Instructions:

  1. Place the quartered strawberries in a bowl and toss them with the sugar and salt. Let them sit for 10 minutes to allow natural juices to pool.
  2. Transfer the strawberries and their juices into a saucepan. Stir in the balsamic vinegar.
  3. Place the pan over medium-low heat and simmer for 5–8 minutes until the liquid has thickened into a glossy syrup and berries are softened.
  4. Remove the pan from the heat and stir in the vanilla extract.
  5. Transfer the mixture to a bowl and refrigerate for at least 2 hours to stabilize the temperature and thicken the syrup.
  6. Scoop three generous balls of vanilla ice cream into a chilled bowl and spoon the cold balsamic strawberries and syrup over the top.