Brown Sugar-Balsamic Swirl Ice Cream

• 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 heavy whipping cream, whole milk, and 1/2 cup sugar in heavy large saucepan. Scrape in seeds from vanilla bean; add bean. Bring cream mixture 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 180u0b0F, 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 and up to 1 day.

heavy whipping cream, milk, brown sugar, vanilla bean, egg yolks, balsamic vinegar

Taken from www.epicurious.com/recipes/food/views/brown-sugar-balsamic-swirl-ice-cream-356357 (may not work)