Vanilla Ice Cream with Blood Orange Balsamic Vinegar

Fruit infused vinegars are a real treat for any foodie. And this blood orange balsamic vinegar is perfect for your salad, pasta and even ice cream!

How to Make Blood Orange Infused Balsamic Vinegar by

Fruit infused vinegars are the latest rage in the food industry. I sampled many when I was eating my way through the 2014 Winter Fancy Food Show back in January (read more about that HERE). The vibrant colors and flavors are incredibly enticing, especially for a foodie like me. What sets these vinegars apart from the ho-hum vinegars out there? The emergence of WHITE balsamic vinegar.

Lucky for me, I found some white balsamic vinegar at my local Trader Joe’s. The hubby saw it on the countertop at home and I watched as he gave me his silent, “What are you going to do with this?” glare.

I pointed to my last few blood oranges sitting in the fruit bowl and smiled back.

White balsamic vinegar has a slight sweetness to it, like it’s red counterpart, but it lacks the thick syrup-like consistency. I heated my blood orange slices with the vinegar and reduced the liquid down a little. After cooling it all to room temperature, I transferred everything into a jar. All you have to do now is kept it in a dark, cool spot for two weeks.

The result? A wonderful fruity, slightly sweet and with a little zip of vinegar. And did I mention the gorgeous, ruby-red color?

Vanilla Ice Cream with Blood Orange Infused Balsamic Vinegar by

You can use this as a salad vinaigrette (boring) or drizzle it over some creamy vanilla ice cream.

Vinegar over ice cream?

Hello!! It’s Blood Orange Balsamic Vinegar! Don’t knock it ’til you tried it!

Vanilla Ice Cream with Blood Orange Infused Balsamic Vinegar by

Not to mention that this is the same girl who likes to drizzle fruity olive oil over her ice cream.

Don’t judge me until you’ve tried it.

Blood Orange Balsamic Vinegar

Infusing vinegars is a terrific way to add tantalizing flavors (and colors) to your vinegars. Just be sure to choose a high quality base vinegar. Recipe by Laura Bashar of Family Spice


  • 3 blood oranges, peeled and sliced
  • 12 oz balsamic vinegar, white


  1. In a small non-reactive saucepan warm over medium heat:
    • 3 blood oranges , peeled and sliced
    • 12 oz balsamic vinegar, white
  2. Cook gently until vinegar slightly thickens, about 20 minutes.
  3. Remove from heat and bring to room temperature.
  4. Carefully transfer fruit and vinegar to a sanitized 16-ounce jar.
  5. Store in a cool, dark place for two weeks and discard fruit. Use vinegar as you would any other vinegar.


Serving Suggestions: Use this vinegar to make a quick vinaigrette for green salad or pasta. Add some fruity zing to your ice cream with a little drizzle, too.

Cooking Tips: If you cannot find white balsamic vinegar, substitute with champagne vinegar and 1 teaspoon of granulated sugar.

Prep Time:

Yield: 32 servings

Cook Time:

And if you see some in the stores, be adventurous and grab a bottle to enjoy!

How to Make Blood Orange Infused Balsamic Vinegar by

(What do you do when you spill some of this glorious blood orange balsamic vinegar? You pull out the camera and take a picture!)

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9 Responses to Vanilla Ice Cream with Blood Orange Balsamic Vinegar

  1. I’ve never had vinegar like this but I have had balsamic vinegar on ice cream and I loved it. This is beautiful!

  2. I have everything on hand – I don’t think the vinaigrette will be boring at all! Gorgeous color.

  3. Somebody please pass me a spoon, now! : )

  4. mjskit at #

    Lovely pictures of an awesome infused vinegar! I need to make this vinegar and the thought of pouring it over ice cream has my really, really excited!!!

  5. Love the idea of making your own fruity balsamic vinegar. Have to give it try with ice cream too. Looks absolutely delicious.

  6. Vinegar over ice cream is CRAZY (good). I too have been working on a similar combination. Mine involves booze. Big Shock. GREG

  7. Wow. Yum!

    Now, a twist. I macerate strawberries in Vanilla Fig Balsamic from the Temecula Olive Oil Company and orange blossom honey, and to channel Sippity Sup’s Greg, a splash of Grand Marnier. Put THAT on to vanilla ice cream. I thought I’d gone to heaven.

  8. This looks delicious! I’m always looking for a reason to eat something with ice cream 🙂 Thanks for the recipe!

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