Strawberry Balsamic Sundae

• 1 lb strawberries, divided
• ½ c light brown sugar, packed
• 1 tsp vanilla extract
• ¼ tsp kosher salt
• 4 c vanilla bean gelato
• ¼ c The Fresh Market Balsamic Glaze
• Almond cookies, for serving

Finely chop strawberries to equal 1 ½ cups. Reserve remaining berries. Combine chopped berries, brown sugar, vanilla, and salt in a medium bowl and stir well until sugar dissolves. Let stand at room temperature 30 minutes.

Slice remaining berries and add to macerated berries. Scoop ice cream into 6 bowls and top with ⅓ cup of strawberry mixture. Drizzle with glaze and serve with almond cookies.