Balsamic Ice Cream

• 2 cups (480g) milk
• 5 large egg yolks
• 2/3 cup (130g) granulated sugar
• 2 teaspoons (10g) Invert Sugar (page 185)
• 1/2 cup (120g) heavy cream
• 1/4 cup (60g) aged balsamic vinegar

1. Set up an ice bath in a large bowl.
2. Put the milk in a small saucepan and bring to a simmer over medium-high heat.
3. Whisk the yolks with the granulated sugar and invert sugar in a medium bowl.
4. When the milk is simmering, slowly whisk about 1 cup into the yolks for about 1 minute to temper them (keep the pan off the heat while you do this).
5. Then scrape the yolks into the saucepan and cook, stirring pretty much constantly, until the mixture reaches 180F.
6. Keep an eye on the color of the foam on the surface; when it turns the same color as the mixture, youre very close to the right temperature.
7. Remove from the heat and add the cream and balsamic vinegar.
8. Mix thoroughly with an immersion blender.
9. Push through a fine strainer into a medium bowl and set into the ice bath.
10. Chill completely, stirring often.
11. Then cover with plastic wrap and refrigerate overnight for the flavors to mature.
12. Mix again with an immersion blender, then freeze in an ice cream maker.
13. Pack into a plastic container and freeze for at least 2 hours before serving.

milk, egg yolks, sugar, invert sugar, heavy cream, vinegar

Taken from www.epicurious.com/recipes/food/views/balsamic-ice-cream-376869 (may not work)