If you don’t live in New York to visit Big Gay Ice Cream, then the not-even-a-close-second option is making their amazing blueberry sauce at home and serve it over ice cream.

ingredients

4 cups fresh or frozen blueberries
1/2 cup sugar
3 Tbsp balsamic vinegar
1/2 tsp grated lemon zest (use a Microplane)
Juice from 1/4 lemon (approximately 1-3/4 tsp)

directions

1. Combine the blueberries and sugar in a medium heavy-bottomed saucepan and bring to a simmer over medium heat.
2. Do not boil. Smash the berries with a fork as they begin to simmer and pop. Continue cooking for another 5 minutes, or until the sugar is completely dissolved. Add the balsamic vinegar and simmer for another 7 to 10 minutes, stirring often. Remove from the heat and let the sauce cool for 10 minutes.
3. Add the lemon zest and lemon juice and stir to incorporate. Transfer to a covered container and refrigerate for 45 minutes, or until cold.
4. Stir before spooning over your choice of sorbet or ice cream. Store refrigerated in an airtight container for up to 1 week; stir before serving.

yields

3 cups

source

Food Republic with permission from Big Gay Ice Cream