Brown Sugar Balsamic Vinegar Ice Cream

Brown Sugar Balsamic Vinegar Ice Cream

AuthorJulie

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)

1

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

2

Meanwhile, whisk together the yolks, sugar and vanilla.

3

Gradually 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.

4

Meanwhile, 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.)

5

Freeze 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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Ingredients

 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)

Directions

1

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

2

Meanwhile, whisk together the yolks, sugar and vanilla.

3

Gradually 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.

4

Meanwhile, 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.)

5

Freeze 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.

Brown Sugar Balsamic Vinegar Ice Cream
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