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Balsamic Vinegar Ice Cream

Michael Laiskonis

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Balsamic Vinegar Ice Cream

adapted from Pierre Gagnaire

  • 500 g whole milk
  • 125 g granulated sugar
  • 4 g ice cream stabilizer, optional
  • 90 g pasteurized egg yolks
  • 125 g heavy cream
  • 25 g balsamic vinegar
  • 35 g aceto balsamico Reggio Emilia, red label

1. Place milk in a non-reactive saucepan and bring to a boil over high heat.

2. Meanwhile, combine sugar and stabilizer, if using. Whisk sugar mixture into egg yolks

3. Remove boiled milk from heat and temper into egg yolks. Return to low heat and cook to 84ºC/183ºF. Remove from heat.

4. Add cream and both vinegars to base and strain through a chinois. Chill in an ice water bath and allow to mature 12 hours.

5. Process in a batch freezer.

Keywords: Ice Cream, Dessert

( RG518 )

Michael Laiskonis

Pastry Chef

New York


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