One of my favorite things about summer as a child was waiting for the homemade ice cream to be ready to eat. There was something about enduring the what seemed like eternal wait that made it all the better. Here is how you can get our awesome flavors into an ice cream this summer.
A Special thanks to Epicurious.com for providing the recipe.
YIELD: Makes generous 1 quart
- 1 1/2 cups heavy whipping cream
- 1 1/2 cups whole milk
- 3/4 cup (packed) dark brown sugar, divided
- 1/2 vanilla bean, split lengthwise
- 6 large egg yolks
- 1/2 cup balsamic vinegar
Combine heavy whipping cream, whole milk, and 1/2 cup sugar in heavy large saucepan. Scrape in seeds from vanilla bean; add bean. Bring cream mixture to simmer over medium heat, stirring until sugar dissolves.
Meanwhile, whisk yolks and remaining 1/4 cup sugar in large bowl until very thick, about 2 minutes.
Gradually whisk hot cream mixture into yolk mixture. Return mixture to saucepan. Stir over medium heat until custard thickens and thermometer inserted into custard registers 180°F, about 3 minutes (do not boil). Strain custard into large bowl set over another bowl of ice and water. Cool custard completely, stirring often, about 15 minutes. Cover and chill overnight.
Boil balsamic vinegar in heavy small saucepan until reduced to 2 tablespoons, about 6 minutes. Cool syrup in pan.
Process custard in ice cream maker according to manufacturer's instructions. When ice cream is done, spoon in balsamic syrup and churn 3 to 4 seconds longer to swirl. Transfer ice cream to container. Cover and freeze until firm, at least 6 hours and up to 1 day.