Brown Sugar Balsamic Vinegar Ice Cream

Brown Sugar Balsamic Vinegar Ice Cream


July 21, 2011

adapted from Bon Appétit, December 2009


1 1/2 cups whipping cream

1 1/2 cups milk

6 large egg yolks

3/4 cup (packed) dark brown sugar

1 tsp good vanilla

1/2 cup balsamic vinegar (or about 2 Tbsp balsamic reduction)


1In a medium saucepan, whisk together the cream and milk until steaming.

2Meanwhile, whisk together the yolks, sugar and vanilla.

3Gradually whisk some of the hot cream mixture into the yolk mixture to heat it up; return the mixture to the saucepan. Stir over medium heat until the custard thickens; strain through a sieve set over a bowl. Cover and refrigerate until well chilled.

4Meanwhile, simmer the balsamic vinegar in a small saucepan until reduced to 2 tablespoons, about 6 minutes. Cool syrup completely. (Alternatively, start with some balsamic reduction and skip this step.)

5Freeze the custard in an ice cream maker according to manufacturer's instructions. When ice cream is done, spoon in balsamic syrup and churn 3 to 4 seconds longer to swirl.

6 Serve immediately or transfer to a container to freeze until solid.


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