Ice cream season is officially upon us, and we’re here to share some spoon-shattering suggestions in the realm of toppings.
While there’s nothing quite like a cone covered in crunch coat or caramel dip, we like to drench our pints of preference with a couple of unconventional pantry ingredients: oil and vinegar. Now, before your stomach starts spinning, hear us out.
Take vinegar. Yes, it’s literally an acid that’s stinging to the taste buds. But there’s so much more to vinegar than meets the mouth. Saba is a type of vinegar that’s long been produced in Modena, Italy, right beside the best balsamics. Unlike its abrasive siblings, saba is a sweet, fruity syrup that spotlights the origins of vinegar: grapes. Cooked down from the fruit’s musts, this subspecies of vinegar almost resembles liquid raisins.
Most definitely, saba has uses within the world of savory dishes, often used when cooking gamey meats. However, it also has fantastic applications within the realm of desserts. In the summertime, you’ll usually find us drizzling this luscious condiment over several scoops of vanilla ice cream and freshly picked strawberries.
While saba can be difficult to find on grocery store shelves, a number of local specialty stores sell it. And if you’re really struggling to get your hands on it, you can always fall back on the far more familiar balsamic reduction. If you’re concocting your own reduction, we just suggest that you cook balsamic down in a saucepan with some berries, such as sweet cherries, to accentuate the fruity factor and mellow out the acidity even more.
Now, for the hard sell: olive oil. It might be hard to imagine using this healthy fat for anything other than dressing a savory salad or coating a medley of roasting vegetables. Nevertheless, the finest of olive oils have a complex flavor profile that perfectly complements chocolate, including in ice cream form.
To be clear, we’re not talking about the olive oil that you buy by the half-gallon and use to cook everyday. We’re referring to finishing oils, those prized flasks of liquid gold that you ration as you sprinkle their contents sparingly on completed dishes to give them a last minute touch of flavor.
Although we typically associate olives with salt because they’re often cured or brined, they are in fact fruits. They are inherently sweet with strong peppery notes that pleasantly linger in the back of your throat. The balance of sweet and heat makes olives and their oil a surprisingly fantastic pairing for chocolate ice cream, much like how cayenne and cinnamon take Mexican cocoa to a whole new level of amazing.
If you’re willing to give this combo a try, we suggest dribbling about a tablespoon of high-quality olive oil over a few scoops of dark chocolate ice cream. As a personal preference, we also like to toss in a tangy fruit, such as passion fruit, to cut through the richness of this decadent dessert.
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May 06, 2020 at 09:06PM
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How you can (and should) put oil and vinegar on your ice cream - Lowell Sun
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