Balsamic ice-cream

Balsamic ice-cream

By
From
Botanical
Makes
1 litre
Photographer
William Meppem

Caramel

Ingredients

Quantity Ingredient
125ml balsamic vinegar
400g caster sugar
2 vanilla pods, split and scraped

Ice-cream base

Quantity Ingredient
500ml milk
500ml double cream
75g caster sugar
12 egg yolks
2 vanilla pods, split and scraped

Method

  1. To make the caramel, combine the vinegar, sugar, vanilla pods and seeds in a heavy-based saucepan, bring to the boil and cook to a rich caramel, reducing volume to about 75 ml. Remove from the heat and allow to cool before removing vanilla pod.
  2. Meanwhile, to make the custard, warm milk and cream with a pinch of the sugar in a saucepan over a low heat, until almost simmering.
  3. Beat the egg yolks in a food processor with the rest of the sugar with vanilla seeds for a few minutes, until creamed. Add the pods to the milk and cream, bring to a simmer and gradually incorporate into the egg mixture, 1 ladleful at a time. Once half the mixture has been added, pour in the remainder in one go and stir to combine.
  4. Pass the mixture through a sieve back into the pan and heat over a low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of a spoon, or reaches 80–85°C on a sugar thermometer. Remove the custard from the heat immediately and pass again through a fine sieve into a bowl. Cover and allow to cool over ice, stirring occasionally. Once cold incorporate the balsamic caramel and churn in an ice-cream maker until thick enough to scoop. Transfer to a freezerproof plastic container, cover with a tight-fitting lid and freeze until required. Remove from the freezer several minutes before serving to allow the icecream to soften.
Tags:
restaurant
chef
high end
cuisine
Botanical
complex
challenging
fine dining
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