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  1. I had this flavor at Copa the last time I was in SLC and decided I must crack their code so I can make it at home. So glad I found your recipe! It is a divine flavor combination.

  2. I tried the glaze and strawberry combo with your buttermilk panna cotta for a fun spring combo, and it was amazing! Thanks so much for posting this fabulous recipe!

  3. I made this over the weekend and it was so awesome!!!!! The only thing that went wrong for me was that I burned my balsamic glaze so it tasted pretty bad and I could not use it. But next time I make it I will be more careful because I can imagine the combo would be awesome! But alone the gelato was still rockin! Thank you for the recipe and keep them coming!!!!

  4. Your recipes really brighten my day…I am always so glad when I see a new article in my RSS inbox. Your photography is lovely! My mom recently sent me a link to your site and I am so happy she did.

  5. Oh, I'm SO asking for an ice cream maker for my birthday!! Which casually is the same week we get the first strawberries of the season, It's meant to be 😉
    So long swimsuit! Hahaha?

    • You should totally go for the ice cream maker. You will never regret it. This is an dessert you should only make on special occasions IF you ever want to wear that swimsuit. As always, thank you for your fun comment.

  6. You're pretty much THE Iron Chef. Hiding away in making all these wonderfully, creative, dishes. Cause really who else beside an Iron Chef would come up with a balsamic honey glaze to go over a ricotta gelato. Seriously, you're awesome!

  7. Hi Elizabeth, This is NOT above your skill level. The worse thing that you could do would be to cook the eggs is the custard. If you keep the heat low and continually stir the mixture, you are home free. Don't doubt yourself. If you have a ice cream maker, go or it!!! Call me and I'll walk you through the process step-by-step OR I'll come to your home and we'll make it together (that would be so fun). DO IT!!

  8. My heart is broken right now because I know myself well enough to know that I will probably never make this recipe (I think it's over my skill level?) but I hope I'm wrong. It looks simply so good (see what I did there).

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