Brown Sugar-Balsamic Swirl Ice Cream
Serves: 2
Fatima Kris
1 January 1970
Based on User reviews:
50
Spice
55
Sweetness
46
Sourness
36
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
Directions:
1
Combine heavy whipping cream, whole milk, and 1/2 cup sugar in heavy large saucepan
2
Scrape in seeds from vanilla bean; add bean
3
Combine heavy whipping cream, whole milk, and 1/2 cup sugar in heavy large saucepan
4
Scrape in seeds from vanilla bean; add bean
5
Bring cream mixture to simmer over medium heat, stirring until sugar dissolves
6
Meanwhile, whisk yolks and remaining 1/4 cup sugar in large bowl until very thick, about 2 minutes
7
Gradually whisk hot cream mixture into yolk mixture
8
Return mixture to saucepan
9
Stir over medium heat until custard thickens and thermometer inserted into custard registers 180°F, about 3 minutes (do not boil)
10
Strain custard into large bowl set over another bowl of ice and water
11
Cool custard completely, stirring often, about 15 minutes
12
Cover and chill overnight
13
Boil balsamic vinegar in heavy small saucepan until reduced to 2 tablespoons, about 6 minutes
14
Cool syrup in pan
15
Process custard in ice cream maker according to manufacturer's instructions
16
When ice cream is done, spoon in balsamic syrup and churn 3 to 4 seconds longer to swirl
17
Transfer ice cream to container
18
Cover and freeze until firm, at least 6 hours and up to 1 day
19
Bring cream mixture to simmer over medium heat, stirring until sugar dissolves
20
Meanwhile, whisk yolks and remaining 1/4 cup sugar in large bowl until very thick, about 2 minutes
21
Gradually whisk hot cream mixture into yolk mixture
22
Return mixture to saucepan
23
Stir over medium heat until custard thickens and thermometer inserted into custard registers 180°F, about 3 minutes (do not boil)
24
Strain custard into large bowl set over another bowl of ice and water
25
Cool custard completely, stirring often, about 15 minutes
26
Cover and chill overnight
27
Boil balsamic vinegar in heavy small saucepan until reduced to 2 tablespoons, about 6 minutes
28
Cool syrup in pan
29
Process custard in ice cream maker according to manufacturer's instructions
30
When ice cream is done, spoon in balsamic syrup and churn 3 to 4 seconds longer to swirl
31
Transfer ice cream to container
32
Cover and freeze until firm, at least 6 hours and up to 1 day