Note: recipe by Heinz Beck
Ingredients
Milk, 1l
Cream, 1l
Egg yolks, 8
Sugar, 20g
Bonini Traditional Balsamic Vinegar of Modena PDO, 700 ml
Salt, as needed
Method
Warm up the milk and cream to 40°C/100°F. Whisk the sugar into the egg yolks and mix them into the milk and cream. Bring the mixture to 80°C/180°F, then cool down as quickly as possible.
Reduce 500ml of Bonini Traditional Balsamic Vinegar of Modena PDO at 50°C until the liquid is concentrated to 100ml.
Sift the ice cream base through a fine sieve; stir in the Balsamic Vinegar reduction and the rest of the Balsamic Vinegar. Add salt if needed.
Put the mixture into an ice cream machine and let it work for 15 minutes.
