Brown Sugar Ice Cream with Balsamic Vinegar
Baking and Desserts • European
Description
Brown Sugar Ice Cream with Balsamic Vinegar
Ingredients
- Milk 10 fl oz
- Cream 10 fl oz
- Brown Sugar 5 oz
- Vanilla Pod ½ piece
- Egg white 6 pieces
- Balsamic Vinegar 5 fl oz
Step-by-Step Guide
Step 1
In a saucepan, combine the milk, cream, and 100 g of brown sugar. Extract the seeds from the vanilla pod and add the pod to the saucepan. Bring to a boil over medium heat, stirring until the sugar is completely dissolved.
Step 2
Meanwhile, whisk the egg yolks and the remaining sugar in a large bowl until creamy.
Step 3
Gradually pour the hot cream mixture into the beaten yolks, whisking constantly. Transfer to the saucepan and cook over medium heat until the mixture thickens and reaches 175°F, about 3 minutes (do not let it boil). Pour the mixture into a bowl and place it in a cold water bath with ice. Cool, stirring, for 15 minutes. Cover with plastic wrap and place in the freezer overnight, stirring a few times.
Step 4
Bring the vinegar to a boil over high heat and cook until the volume is reduced to 2 tablespoons, about 6 minutes. Cool.
Step 5
When the ice cream is ready, pour in the syrup and swirl 3-4 times. Transfer to a container and return to the freezer for 6 hours.
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