Caprese Ice Cream Sundaes

• 5 large egg yolks
• 2 cups heavy cream
• 1 cup whole milk
• 1/2 cup granulated sugar
• 1 1/4 teaspoons kosher salt
• 3 (4-oz.) fresh burrata cheese balls
• 2 cups multicolored grape tomatoes
• 2 cups granulated sugar
• 1 cup water
• 5 large basil sprigs
• 1/4 cup balsamic syrup
• 1 1/2 tablespoons honey
• Small fresh basil and mint leaves

1. Prepare the Ice Cream: Place egg yolks in a medium-size heatproof bowl. Heat cream, milk, sugar, and salt in a medium saucepan over medium-high, stirring occasionally, until bubbles just form around edges of saucepan, 4 to 5 minutes. Remove from heat; slowly and gradually pour mixture into yolks, 1/3 cup at a time, whisking constantly. Pour yolk-milk mixture into saucepan. Using your hands, squeeze burrata cheese over emptied bowl, discarding burrata peels. Cook yolk-milk mixture in saucepan over medium, stirring constantly with a heatproof silicone spatula or wooden spoon, until mixture just coats the back of a spoon, about 5 minutes. Immediately whisk mixture into burrata in bowl. Pour through a fine mesh strainer into a container; refrigerate until chilled, about 1 hour.
2. Pour chilled Ice Cream mixture into container of a 1 1/2- to 2-quart ice cream maker. Freeze according to manufacturer's instructions. Transfer Ice Cream to a freezer; freeze until set, 2 to 3 hours.
3. Meanwhile, prepare the Tomatoes: Cut a small slit in each tomato. Bring a pot filled with water to a boil over high. Add tomatoes; cook until skins just begin to peel away, 15 to 30 seconds. Immediately plunge tomatoes into a bowl filled with ice water. Working with 1 tomato at a time, remove from ice water; peel and discard skins (leaving tomatoes whole).
4. Heat sugar and water in a medium saucepan over high, stirring constantly, until sugar dissolves and mixture just comes to a simmer, about 5 minutes. Stir in basil sprigs. Reduce heat to medium-low (you just want a few bubbles); add peeled tomatoes. Cook, undisturbed, 15 minutes, very gently so tomatoes don't fall apart. Transfer saucepan to refrigerator; chill 3 to 4 hours.
5. Prepare the Balsamic Sauce: Whisk together balsamic vinegar and honey in a small bowl.
6. To serve, scoop Ice Cream evenly into parfait glasses. Top with Tomatoes in syrup and Balsamic Sauce; garnish with basil and mint leaves.

egg yolks, heavy cream, milk, granulated sugar, kosher salt, fresh burrata cheese, multicolored grape tomatoes, sugar, water, basil, balsamic syrup, honey, fresh basil

Taken from www.myrecipes.com/recipe/caprese-ice-cream-sundaes (may not work)