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.
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)
- Combine the blueberries and sugar in a medium heavy-bottomed saucepan and bring to a simmer over medium heat.
- 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.
- Add the lemon zest and lemon juice and stir to incorporate. Transfer to a covered container and refrigerate for 45 minutes, or until cold.
- 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.
Food Republic with permission from Big Gay Ice Cream
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