Ice cream "Balsam"
5 servings
60 minutes
The 'Balsam' ice cream is a refined European delicacy that combines the tenderness of creamy texture with the depth of balsamic sauce. Its origin is inspired by Italy's culinary traditions, where balsamic vinegar is valued for its richness and complexity of flavor. In this dessert, caramel notes of dextrose and sugar syrup harmoniously intertwine with the nutty tones of 'Balsam' paste, creating an exquisite balance of sweet and savory. The finished ice cream has a velvety structure, refreshes, and pleasantly surprises with its original aftertaste. It is perfect for concluding a fine dining experience or as an independent gastronomic masterpiece that can be adorned with additional nuts or fresh berries to highlight its rich flavor.
1
Mix sugar, dextrose, and dry milk.
- Sugar: 60 g
- Dextrose (glucose): 20 g
- Milk powder: 20 g
2
Heat the milk to 75 degrees, add the yolks, cream, add the dry mixture, and blend everything until smooth.
- Milk: 300 ml
- Egg yolk: 2 pieces
- Cream 20% fat: 50 ml
3
Add the ready-made 'Balsam' paste and mix everything again.
- Balsamic reduction paste: 2 tablespoons
- Balsamic glaze: 2 tablespoons
4
Chill the mixture in the refrigerator and pour it into the ice cream maker.
5
Serve the ready ice cream in bowls, drizzled with balsamic sauce.
- Balsamic glaze: 2 tablespoons
