This website uses cookies to ensure you get the best experience on our website.

Vanilla Gelato with Balsamic Vinegar Glaze and Strawberries

0.0/5 rating (0 votes)
  • Translation: Gelato di Vaniglia con Glassa al Aceto Balsamico e Fragola
  • Region: Emilia Romagna
Vanilla Gelato with Balsamic Vinegar Glaze and Strawberries


  • 200 ml (7 oz) milk
  • 150 gr (5 oz) sugar
  • 200 ml (7 oz) heavy cream
  • 1 vanilla bean (or 10 ml (2 tsp). high quality vanilla extract)
  • 4 egg yolks
  • A few grains of salt
  • 1 package strawberries
  • 15 ml (1 Tbsp) Amaretto di Saronno
  • 15 ml (1 Tbsp) red wine
  • 20 gr (1 pat) butter
  • 15 gr (1 Tbsp) sugar
  • Balsamic Vinegar Glaze


  1. Heat milk and vanilla in a small saucepan until very hot. Do not boil.
  2. Remove milk from heat.
  3. Cover hot milk/vanilla and let stand for 15 minutes
  4. Meanwhile, in a large bowl, whisk together yolks, sugar and salt. Whisk vigorously,until sugar is dissolved and mixture is no longer gritty.
  5. Remove Vanilla Bean (if used) from milk in the saucepan
  6. Pour milk/vanilla mixture into yolk mixture in a slow stream, whisking constantly until all ingredients are smoothly blended.
  7. Add cream to milk/vanilla mixture. Chill
  8. Pour into pre-cooled gelato maker and follow the instructions on your machine.  If it is too soft when done, place in freezer for ½ hour.
  9. Wash and cut the strawberries into 4 pieces
  10. Place in a large skillet and add red wine, Amaretto di Saronno, butter, and sugar.
  11. Simmer for 5 minutes.
  12. Allow to cool and refrigerate.
  13. Serve with gelato and drizzle with balsamic vinegar glaze.