Brown Sugar Ice Cream with Balsamic Vinegar
4 servings
30 minutes
Brown sugar ice cream with balsamic vinegar is a refined blend of sweetness and light tanginess that surprises and delights. Brown sugar adds caramel notes to the dessert, while balsamic vinegar contributes an elegant acidity, creating a harmony of flavors. This unusual dessert emerged from the culinary experiments of European chefs seeking new gastronomic discoveries. It can be served as a standalone treat or accompanied by fresh berries and nuts, enhancing the complexity of the flavor palette. The inspiration for this recipe comes from haute cuisine traditions where balance between sweet and sour is essential. This ice cream will be the perfect ending to a dinner, adding an exquisite and memorable note.
1
In a pot, mix milk, cream, and 0.5 cup of sugar. Extract the seeds from the vanilla and add only the pod to the pot. Bring to a boil over medium heat and cook, stirring, until the sugar is completely dissolved.
- Milk: 1.5 glass
- Cream: 1.5 glass
- Brown sugar: 0.8 glass
- Vanilla pod: 0.5 piece
2
Meanwhile, beat the yolks and remaining sugar in a large bowl until creamy.
- Brown sugar: 0.8 glass
- Egg yolk: 6 pieces
3
Gradually add the hot cream mixture to the beaten yolks, whisking constantly. Pour into a saucepan and heat over medium until the mixture thickens and reaches 80 degrees, about 3 minutes (do not let it boil). Transfer the mixture to a bowl and place it in ice water. Cool, stirring, for 15 minutes. Cover with plastic wrap and freeze overnight, stirring a few times.
- Milk: 1.5 glass
- Cream: 1.5 glass
4
Bring the vinegar to a boil over high heat and simmer until the volume reduces to 2 tablespoons, about 6 minutes. Let it cool.
- Balsamic vinegar: 0.5 glass
5
When the ice cream is ready, pour in the syrup and swirl it 3-4 times. Transfer to a container and return to the freezer for 6 hours.
- Balsamic vinegar: 0.5 glass