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Ingredients
- 1 1/2 cups heavy whipping cream
- 1 1/2 cups whole milk
- 3/4 cup (packed) dark brown sugar, divided
- 1/2 vanilla bean, split lengthwise
- 6 large egg yolks
- 1/2 cup balsamic vinegar
Details
Servings 1
Adapted from epicurious.com
Preparation
Step 1
Combine heavy whipping cream, whole
milk, and 1/2 cup sugar in heavy large
saucepan. Scrape in seeds from vanilla
bean; add bean. Bring cream mixture to
simmer over medium heat, stirring until
sugar dissolves.
Meanwhile, whisk yolks and remaining
1/4 cup sugar in large bowl until very thick,
about 2 minutes.
Gradually whisk hot cream mixture into
yolk mixture. Return mixture to saucepan.
Stir over medium heat until custard thickens
and thermometer inserted into custard
registers 180°F, about 3 minutes (do not
boil). Strain custard into large bowl set over
another bowl of ice and water. Cool custard
completely, stirring often, about 15 minutes.
Cover and chill overnight.
Boil balsamic vinegar in heavy small
saucepan until reduced to 2 tablespoons,
about 6 minutes. Cool syrup in pan.
Process custard in 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. Transfer ice cream to container.
Cover and freeze until firm, at least 6
hours and up to 1 day.
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