Brown Sugar-Balsamic Swirl Ice Cream

I think this ice cream must appeal to the same part of me that can't get enough sweet/salty. Only I would describe this wonderfully unusual combination as more sweet/tart or sweet/tangy maybe. Of course there's no need to label it. Although for a minute there I was kind of pleased with myself because I thought I came up with a new term. I was going to call it deluscious. But then I googled it and apparently 465,000 other people already had the same idea, so I'm feeling kind of gloomancholy (no results, I checked).

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

balsamic vinegar

reduced balsamic (it thickens a little as it cools)

ice cream ready

drizzling in the balsamic reduction

about to swirl

swirled

.