Vanilla Ice Cream with Strawberries and Balsamic Syrup

A few weeks ago I told you of my love for learning about writing and this week I've learned a few things about photography. When I got to my parents' house, I pulled up my blog on their computer and was mortified to see so many pictures with a horrible yellow overcast. When I edited them on my computer at home the white balance looked fine. I quickly called my brother into the room and asked him if there is such a thing as color-correcting a monitor. He said yes and told me of a software program that corrects monitor color problems. Wow, I had no idea. He told me the color balance of a computer monitor can change over time, requiring periodic correction.


Later, I saw a 3' x 5' wood floor sample sitting in a room and thought it would be fun to take pictures with my food on top (a bit of a Tartelette look). I grabbed my Dad's huge camera, got everything ready, but the camera wouldn't shoot (probably because I didn't know how to use it). Soon the few fleeting minutes of opportunity quickly passed, the ice cream melted, and I ran inside to grab my camera. What I thought would be a fun and easy photo shoot turned into shots of half-melted ice cream with a camera I don't know how to use. Why I ever thought taking pictures outside in 100 degree heat was a good idea is beyond me.

In the end, I gave my kids each a melted sundae and enjoyed one of my own. I guess every day can't go exactly as planned. It's worthwhile if we learn something, though.

Vanilla Ice Cream with Strawberries and Balsamic Syrup

Recipe adapted from Fine Cooking

Serves 4

1/2 cup balsamic vinegar

1 1/2 pints vanilla ice cream (recipe below)

1 pint strawberries, hulled and sliced

4 tablespoons pine nuts, toasted

Pour vinegar in a medium non-reactive saucepan and bring to a simmer over medium heat. Simmer until reduced to about 3 tablespoons, about 10 minutes. Remove from heat and cool completely.

Scoop a serving of ice cream in each of the 4 serving glasses. Top ice cream with strawberries, drizzle with about 1 teaspoon of balsamic syrup and sprinkle with 1 tablespoon of pine nuts. Serve immediately.

Vanilla Ice Cream

from Nourishing Traditions

Makes 1 quart

3 large pastured egg yolks 

1/2 cup maple syrup
2 tablespoons vanilla extract
1 tablespoon arrowroot
3 cups heavy cream, preferably raw, not ultra-pasteurized
pinch Celtic sea salt

Whisk all ingredients together until combined. Freeze in ice cream maker according to the manufacturer's directions.