Caramel Balsamic Swirl Ice Cream
Serves: 5
Carole Volkman
1 January 1970
Based on User reviews:
53
Spice
54
Sweetness
59
Sourness
41
mins
Prep time (avg)
5
Difficulty
Ingredients:
Directions:
1
Warm half of the cream with the scraped vanilla bean in a small saucepan on medium heat for about 2 minutes
2
Keep aside
3
Meanwhile, whisk together the egg yolks and the sugar in a bowl until the color becomes light and pale, about 2 minutes
4
Remove the vanilla pod and pour the warm cream over the egg mixture while constantly stirring
5
Reheat the mixture on low heat stirring constantly until it thickens and coats the back of a spoon, about 3 minutes
6
Remove from heat and let cool to room temperature
7
Meanwhile, in a medium saucepan on medium heat, reduce by half the balsamic vinegar, about 10 minutes
8
Let it cool to room temperature
9
Once your custard is cool, whip the remaining cream and fold it in with the custard mixture using a wooden spoon
10
Add the olive oil and fold in everything together
11
Drizzle 3/4 of the reduced balsamic vinegar in the cream mixture and use a fork to make swirl patterns
12
Pour the mixture in a stainless steel container and drizzle the leftover of the balsamic on top
13
Put in the freezer until firm, a minimum of 4 hours For the serving: Scoop into nice bowls and serve with fresh berries