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Ingredients
Ice Cream Base
- 2.7 kg / 5 lb 15.24 oz / 54%
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