Ice Cream with Strawberries and Balsamic Glaze

• 2 pints fresh strawberries, hulled and quartered
• 1 tablespoon granulated sugar
• 1 cup coarsely chopped walnuts (about 3 1/2 ounces)
• 1 1/2 cups balsamic vinegar
• 1/3 cup dark brown sugar
• 1/4 teaspoon cinnamon
• Pinch of ground allspice
• Pinch of ground cloves
• 2 pints vanilla ice cream

1. In a medium bowl, sprinkle the strawberries with the granulated sugar.
2. Let stand at room temperature for at least 1 hour and up to 2 hours.
3. Preheat the oven to 350.
4. Spread the walnuts on a baking sheet and toast for about 10 minutes, or until fragrant.
5. Let cool slightly, then coarsely chop the nuts.
6. In a nonreactive medium saucepan, combine the balsamic vinegar, brown sugar, cinnamon, allspice and cloves.
7. Bring to a boil over high heat and cook until reduced to 1/2 cup, 7 to 10 minutes.
8. Pour into a bowl and refrigerate until chilled.
9. Scoop the ice cream into 8 bowls.
10. Top with the strawberries and their exuded liquid and drizzle with the balsamic glaze.
11. Garnish with the chopped nuts and serve.

fresh strawberries, sugar, walnuts, balsamic vinegar, brown sugar, cinnamon, ground allspice, ground cloves, vanilla ice cream

Taken from www.foodandwine.com/recipes/ice-cream-with-strawberries-and-balsamic-glaze (may not work)