Recipe and photo by Grimgrains, released under the Creative Commons BY-NC-SA-4.0 license.

Balsamic Banana Ice Cream

Servings: 2

Preamble

This is a derivative work, adding only the nutrition data found at the end. The original page, if it is still available, contains illustrations and recipe notes not (yet?) mirrored here, so I recommend checking it out at least once, especially if you intend to make this recipe!

This page was generated from an LWL file generated from a YAML file generated from HTML. The source files and code for most of that process can be found at my grimgrains-yaml project page, with the rest being a function of my wiki engine.

This derivative work is likewise released under the Creative Commons BY-NC-SA-4.0 license.

Ingredients

• balsamic vinegar (250 ml)
• banana (2)
• soy milk (60 ml)
• vanilla extract (1.25 ml)

Directions

• Put 240 ml (1 cup) of balsamic vinegar in a non-stick pan.
• Bring up to medium high heat, once it starts to boil bring down to medium low and let simmer until the vinegar has been reduced by a little more than half. Stir it on occasion. Make sure you have an open window or the overhead fan running because boiling vinegar has a really strong smell!
• Transfer to a bowl and let cool completely, then store in the refrigerator. It will thicken when it gets cold. This recipe makes a lot of balsamic reduction, it's hard to make very little. It keeps in the refrigerator for a while so you can easily use it in other recipes. It's great when served over fruit.
• Peel and cut 2 whole bananas into slices, lay slices flat onto a plate and put in the freezer for at least 2 hours.
• When properly frozen, put the banana slices in a blender — or food processor — with 60 ml (1/4 cup) of soy milk and 1/4 tsp of vanilla extract. Process until smooth.
• Serve in individual bowls, with 5 ml (1 tsp) or more of balsamic reduction.

Nutrition Data (Per Serving)