An usual but extremely tasty ice-cream from Murphy’s Ice-cream
Murphy’s Balsamic Ice CreamAdd to My Cookbook
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- 50ml balsamic vinegar
- 130g plus 2 tbsp sugar
- 5 egg yolks
- 240ml cream
- 200ml milk
- In a small saucepan, warm the balsamic vinegar and 2 tablespoons of the sugar until the sugar is dissolved.
- Remove from the heat and allow to cool.
- Beat remaining sugar and egg yolks together until pale yellow.
- Bring the milk to a low simmer.
- Remove from the heat and beat the milk into the egg and sugar mixture in a slow stream.
- Pour the mixture back into the pan and place over low heat.
- Stir continuously until the custard thickens slightly (around 65-70°C) and just coats the back of a spoon. Don’t over-heat, though, because at around 76°C you will scramble the eggs!
- Immediately remove from the heat.
- Stir in the balsamic and sugar mixture.
- Whip the cream until it has doubled in volume (you should have soft peaks – don’t over-whip).
- Fold the cream (gently stir) into the custard.
- Freeze using a domestic ice cream machine, or cover and place in the freezer, stirring every few hours to break up the ice crystals.
- If you’re using a domestic ice cream machine, transfer to a freezer-proof covered container when the ice cream has achieved a semi-solid consistency (around 15 minutes). Place it in the freezer, and continue to freeze until it is solid.
- If you use a different vinegar, you might need slightly more or less, depending on the strength of the flavour.
- To pasteurise the eggs, heat the custard to 73°C and maintain that temperature for at least 5 minutes. Use a cooking thermometer, though, and keep stirring! If the custard goes any higher than 76C, the eggs will scramble. Immediately cover and place in the freezer until cool.