An usual but extremely tasty ice-cream from Murphy’s Ice-cream
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50ml balsamic vinegar
130g plus 2 tbsp sugar
5 egg yolks
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.