Blueberry balsamic reduction over Gelato Massimo vanilla bean gelato
Gelato’s flavor and richness make it seem decadent, but in fact, it’s a pretty light dessert because it’s made with milk instead of cream, giving it half the fat and calories or most ice creams.
Ingredients for two:
½ cup Sigona’s blueberry or black currant balsamic vinegar
½ cup fresh blueberries
a generous scoop of vanilla bean gelato (We used Massimo, a locally-produced brand.)
Put the berries and vinegar into a saucepan, over medium heat. Bring it to a slow simmer; let reduce for only about a minute. The reduction will continue from residual heat, so don’t let it get too thick over direct heat. Pour the reduction directly over the vanilla bean gelato and serve.
Carmelo recommends: “You should take the gelato out of the freezer a few minutes ahead of time. You want it to be slightly soft, not hard-frozen.”