TRADITIONAL BALSAMIC VINEGAR ICE CREAM

Ingredienti:

1000 ml. Milk
1000 ml. Cream
8 Egg yolks
20 g. Sugar
700 ml. Traditional Balsamic Vinegar
Salt as needed

Warm up the milk and cream to 40°C. Whisk the sugar into the egg yolks and mix them into the milk and cream. Bring the mixture to 80°C, then cool down as quickly as possible.

Reduce 500ml of Traditional Balsamic Vinegar at 50°C until the liquid is concentrated to 100ml.

Sift the ice cream base in a fine sieve; stir in the Balsamic Vinegar reduction and the rest of the Balsamic Vinegar (200ml). Add salt if needed.

Put the mixture into an ice cream machine and let it work for 15 minutes.