Ice Cream Sundaes with Strawberries and Balsamic Chocolate Sauce
SERVINGS: 4
PREP TIME: 10 minutes
TOTAL TIME: 25 minutes
COURSE: Dessert
This ice cream sundae is elevated with an unexpected (but exquisite) secret ingredient—vinegar. We use two types here. The first is our signature Silver Balsamic, which is smooth, fragrant, and gently sweet, adding complexity to an otherwise classic chocolate sauce. And the second is De Nigris RoséOro, a sweet and sour rosé vinegar that brightens up macerated strawberries. When both ingredients are layered over rich vanilla ice cream, the result is pure magic. Try it in the summer and savor every last spoonful.
Ingredients
For the Strawberries:
- 1 pt. strawberries, washed and sliced
- 1 Tbsp. sugar
- 2 Tbsp. De Nigris RoséOro Vinegar
For the Sauce + Sundae:
- ¼ cup sugar
- 8 oz. Citarella Silver Balsamic Vinegar
- 4 oz. dark chocolate
- 1 tsp. vanilla
- 2 tsp. unsalted butter
- 1 pinch of sea salt
- 1 pt. vanilla ice cream
- Optional: whipped cream
Instructions
- Make the sauce: In a small saucepan, place the sugar and vinegar. Simmer on low heat and reduce the volume by one half. (About 10-12 minutes.)
- Remove from the heat and stir in the chocolate, vanilla, butter, and sea salt.
- Place the strawberries in a medium bowl, add the sugar and the Roséoro vinegar, and toss evenly.
- Assemble: Divide the berries between 4 serving bowls. Top with a scoop of ice cream. Drizzle balsamic chocolate sauce on top (and whipped cream, if using). Serve.
Begin Each Recipe with the Finest Seafood
Citarella owner, Joe Gurrera has 7 rules when it comes to cooking seafood. The first rule is to begin with the freshest, highest quality ingredients. And at Citarella, we have been bringing in the best for over a century. Whether it’s right out of the Atlantic, fresh from the Pacific, or sourced from one of the world’s most principled seafood farms, if it’s sold at Citarella, it’s the finest seafood available on the market today. Period.
