To make the ice cream, add 5-6 oz. hot water to a Ninja™ CREAMi® pint.*
Add in the mascarpone, butter, basil, oregano, and garlic to the water. Then put in the Keto Chow.
Add the collagen, gelatin, and tara gum on top of that. Blend thoroughly.
Top off with enough water to bring the total volume to 1 pint. Blend again.**
Run it through the lite ice cream cycle twice, and, if needed, respin again.
To make the reduction, simmer the balsamic vinegar in a small pot until reduced by half.
Let cool until it is just warm instead of hot. Pour into a condiment bottle to dispense.