I know when most people hear the words ‘balsamic vinegar’ their first inclination isn’t “I’D BET THAT’D TASTE DELICIOUS ON ICE CREAM!’ The thing is, balsamic vinegar is really just a starting point leading to a variety of enticing dressings, dips, and sauces.
One of my favorite ways to use BV is by reducing it down to a thick, coat the back of your spoon, consistency, and infusing it with vanilla. I usually just pour in about a 1/4 teaspoon of extract per 2 cups BV. Let the vinegar cook on the stovetop over med heat until it has reduced by about half. If you want a little bit of added sweetness feel free to throw in some sugar. Do what you like! Let the reduction cool to room temp and then drizzle it over anything from fresh fruits, to custards, to squash.
Pictured below is my reduction drizzled over some peach cobbler and a scoop of vanilla gelato.