Balsamic Vinegar Ice Cream

Name: Balsamic Vinegar Ice Cream
Yield: Yield 5 kg / 11 lb .36 oz Base
Ingredients: 2.7 kg / 5 lb 15.24 oz / 54% milk; 300 g / 10.58 oz / 6% balsamic vinegar; 350 g / 12.35 oz / 7% egg yolks; 850 g / 1 lb 13.98 oz / 17% sugar; 800 g / 1 lb 12.22 oz / 16% heavy cream

Preparation info

Difficulty
Medium

Appears in

Frozen Desserts

By Francisco Migoya

Published 2008

About

Ingredients

Ice Cream Base

2.7 kg / 5 lb 15.24 oz / 54%

Dessert
Gluten-free
ice cream
Vegetarian

Method

Make the ice cream base according to the Classic Ice Cream Method.
Strain the base through a fine-mesh strainer and cool over an ice bath. Age the base under refrigeration overnight.
Once the base has aged, add the balsamic vinegar to the base right before freezing (in the case of a Pacojet) and right before churnin