I know that most of you are going to see this and think that I have officially lost it - who uses balsamic vinegar to make ice cream?? But when you try this, you'll also be a believer!
I can't explain the technicalities of it but Alton Brown taught me that there is a chemical reaction that happens between the egg yolks and balsamic vinegar that makes this ice cream some of the creamiest ice cream you will ever have. The best part about this recipe is it is a COMPLETELY blank slate - pick your favorite balsamic vinegar and give it a try!
One important thing about the balsamic vinegar - this is not a recipe for a balsamic vinegar from the grocery store. Those are generally significantly higher vinegar content (+50%, versus ours which is 80% grapes, 20% vinegar) - while of course we'd prefer if you use ours :), if you have a balsamic vinegar from a specialty oil & vinegar store, those are the ones you are going to want to use in here!
- 2 cups whole milk
- 3/4 cup light brown sugar
- 5 egg yolks
- 1/4 cup Blueberry Lemon White Balsamic (or any other balsamic vinegar of choice!)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup heavy cream
Heat whole milk and brown sugar in a medium sauce pan over low heat until brown sugar is melted and milk is simmering.
In a heatproof bowl, whisk the egg yolks and balsamic vinegar. When milk is simmering, slowly pour the milk mixture into the egg yolks, whisking constantly to keep the eggs from scrambling. Once all milk is whisked into the egg mixture, return the entire bowl to the saucepan.
Over medium-low heat, bring the mixture to a low bowl, stirring constantly to keep the eggs from scrambling. Once you have reached a low boil and the mixture has thickened slightly, turn off the heat. Pour through a strainer into a clean bowl - add vanilla, salt and heavy cream. Stir to combine and refrigerate for at least 8 hours or overnight.
Once fully chilled, freeze according to your ice cream device's instructions. Once frozen, keep in freezer until ready to use.
Feel free to add whatever kind of mix-ins or sauces to this recipe! This one would be great served with a Blueberry Lavender Jam or perhaps some white chocolate shavings. Use your imagination!
