Active Time
25 MIN
Total Time
55 MIN
Yield
Serves : 8
© John Kernick

How to Make It

Step 1    

In a standing mixer or working in batches in a food processor, blend the softened ice cream with the graham cracker crumbs. Transfer to a plastic container, press plastic wrap directly onto the surface of the ice cream, cover and freeze until firm, at least 30 minutes.

Step 2    

In a small saucepan, cook the butter over moderate heat, stirring occasionally, until golden brown and fragrant, about 5 minutes. Transfer the browned butter to a heatproof bowl and stir in the vinegar.

Step 3    

Spoon the berries into bowls and drizzle with the warm brown-butter balsamic sauce. Scoop the ice cream over the berries and serve right away.

Make Ahead

The graham–cracker ice cream can be prepared up to 2 days ahead and kept in the freezer.

Suggested Pairing

A lightly sweet, fruity Lindemans Framboise raspberry lambic ale from Belgium will echo the ripe berries Tara Lane serves with the ice cream.

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