"Seriously. Just try it. You never knew ice cream could be this intense," writes J.M. Hirsch in his book High Flavor, Low Labor (Random House 2010). I did try it and found that my kids loved this vinegar-flavored ice cream.
Makes 1 pint
1/2 cup balsamic vinegar
1 tablespoon strawberry jam
10 cream-filled chocolate cookies (such as Oreos or Newman-O's)
1 pint vanilla ice cream
In a small saucepan over medium-low heat, combine the vinegar and jam. Simmer, stirring often, until reduced by half, about 8 minutes. Set aside to cool.
Meanwhile, place the cookies in a zip-close plastic bag and gently pound with a meat mallet or rolling pin to break into small chunks. Set aside.
Once the vinegar has cooled, soften the ice cream by microwaving it in 5-second bursts until easily mixed with a spoon. It should be soft, but not melted. Transfer the ice cream to a medium bowl.
Drizzle the vinegar into the ice cream and mix until blended. Mix in the cookies. Cover the ice cream and return to the freezer until firm, 2 to 3 hours.
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