Nutritional Analysis per serving (1 servings)Powered by
A chunky strawberry sauce slightly tangy with balsamic vinegar is the star of this delicious sundae, with vanilla ice cream and sliced banana. Extra credit: freeze up a batch of Vanilla Bean Ice Cream before you begin.
1Melt the butter in a medium saucepan over medium heat. Add the strawberries, brown sugar, and balsamic vinegar and cook until the strawberries release their juices and slightly thicken, about 5 minutes. Transfer the sauce to a bowl and allow to cool at least 20 minutes.
2Place the 2 scoops of ice cream in a bowl. Scatter with the banana slices, spoon over the chunky strawberry sauce, and serve.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
The Perfect Ice Cream Flavor
This salted caramel ice cream is sweet, salty, bitter, and cold.