BROWN SUGAR-BALSAMIC SWIRL ICE CREAM
Makes 1 generous 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
1. Combine cream, milk, and 1/2 cup sugar in heavy large saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer over medium heat, stirring until sugar dissolves.
2. Meanwhile, whisk yolks and remaining 1/4 cup sugar in large bowl until very thick, about 2 minutes.
3. 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.
4. Boil balsamic vinegar in heavy small saucepan until reduced to 2 tablespoons, about 6 minutes. Cool syrup in pan.
5. 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.
from Bon Appétit, December 2009 by Gabrielle Hamilton
|split vanilla bean (it's hard to see all the teeny tiny |
seeds, but there in there, bursting with flavor).
|cream, milk, brown sugar and vanilla|
|whisking the yolks and brown sugar|
|about to pour the hot cream mixture into the yolk mixture |
(I had to stop at this point and put down the camera so my other
hand was free to whisk so the eggs wouldn't scramble).
|most of the hot cream mixture whisked in|
|back in the pot, thickening|
|straining the thickened custard|
The recipe says to chill overnight, but after sitting in
the ice bath for a while, I only chilled it until it was
very cold (probably 3 hours). No problem.
|in the ice cream machine|
|reduced balsamic (it thickens a little as it cools)|
|ice cream ready|
|drizzling in the balsamic reduction|
|about to swirl|