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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
- In a medium saucepan, whisk together the cream and milk until steaming.
- Meanwhile, whisk together the yolks, sugar and vanilla.
- 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.
- 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.)
- Freeze the custard in an ice cream maker according to manufacturerâs instructions. When ice cream is done, spoon in balsamic syrup and churn 3 to 4 seconds longer to swirl. Serve immediately or transfer to a container to freeze until solid.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 779g | |
| Calories 1288 | |
| Calories from Fat 936 | 73% |
| Total Fat 105.57g | 132% |
| Saturated Fat 58.04g | 232% |
| Trans Fat 0.0g | |
| Cholesterol 1542mg | 514% |
| Sodium 293mg | 12% |
| Potassium 919mg | 26% |
| Total Carbs 47.47g | 13% |
| Dietary Fiber 0.0g | 0% |
| Sugars 39.61g | 26% |
| Protein 32.28g | 52% |
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