The custard needs to be refrigerated overnight before it's processed in the ice cream maker, so plan accordingly.
Ingredients
Makes generous 1 quart
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.
Step 2
Meanwhile, whisk yolks and remaining 1/4 cup sugar in large bowl until very thick, about 2 minutes.
Step 3
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.
Step 4
Boil balsamic vinegar in heavy small saucepan until reduced to 2 tablespoons, about 6 minutes. Cool syrup in pan.
Step 5
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.
How would you rate Brown Sugar-Balsamic Swirl Ice Cream?
Leave a Review
Reviews (6)
Back to TopTo each his own, but I did not care at all for the reduced vinegar taste in the ice cream. It was overpowering and, for me, ruined what might have been a good dish of ice cream.
circeedar
midwest
5/12/2012
This is a really yummy ice cream; don't be afraid of the vinegar. It went over well after a sushi dinner and everyone raved over it. The custard is really tasty and rich, and the vinegar cuts that with some tart sweetness. Lovely!
ulothrix
SF
6/21/2011
This ice cream is excellent. The only thing I'll change next time is not reducing the vinegar quite so much because it was a bit difficult to mix into the ice cream and there wasn't enough of it. No need to use the good balsamic, any decent brand will do. The reduction eliminates any harshness. I will certainly make this again.
wolfde
VA
5/15/2010
Who would have thought these flavours work so well together as an ice cream! I thought the combination tasted a lot like Molasses, without any harshness. Not just me either, the GF thinks it's her favourite flavour, and Two housemates really enjoyed it too. The texture was just right (made in a Donvier), not too creamy or eggy.
skinnyboy
NY, now in Chester, UK
4/12/2010
Loved, loved, loved this ice cream. What a nice addition to the pear tart. I did, however, make this with coconut milk instead of cow's milk. It turned out great and everyone loved it. 2 14-oz cans of coconut milk, 1/2 cup + 2 tbl brown sugar for the milk and 1/4 cup for the egg yolks. Kept the vinegar the same. No saturated fat, yeah!
acwhitney
12/25/2009
This ice cream was great! It paired really well with the pear tart tatin. I ended up putting more vanilla in the recipe than it called for, but only because I love the vanilla flavor (ended up using 1.5 beans worth of seeds). Don't be afraid! You'll love it!
chutas
Spokane, WA
12/1/2009
