Chuck Hughes' creamy caramel swirl ice cream drizzled with caramelized balsamic vinegar is an invigorating and sweet dessert that you'll leave you wanting seconds.
Recipe courtesy of Chuck Hughes
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Caramel Balsamic Swirl Ice Cream
Total:
4 hr 25 min
Prep:
15 min
Inactive:
4 hr
Cook:
10 min
Yield:
s: 6 to 8 servings
Level:
Easy
Total:
4 hr 25 min
Prep:
15 min
Inactive:
4 hr
Cook:
10 min
Yield:
s: 6 to 8 servings
Level:
Easy

Ingredients

  • 4 cups 35-percent cream
  • 1 vanilla bean, cut in half and seeds scraped
  • 6 egg yolks
  • 1 cup sugar
  • 1 cup fruity extra-virgin olive oil
  • 2 cups balsamic vinegar
  • Fresh berries, as a garnish

Directions

Warm half of the cream with the scraped vanilla bean in a small saucepan on medium heat for about 2 minutes. Keep aside. Meanwhile, whisk together the egg yolks and the sugar in a bowl until the color becomes light and pale, about 2 minutes. Remove the vanilla pod and pour the warm cream over the egg mixture while constantly stirring. Reheat the mixture on low heat stirring constantly until it thickens and coats the back of a spoon, about 3 minutes. Remove from heat and let cool to room temperature. Meanwhile, in a medium saucepan on medium heat, reduce by half the balsamic vinegar, about 10 minutes. Let it cool to room temperature. Once your custard is cool, whip the remaining cream and fold it in with the custard mixture using a wooden spoon. Add the olive oil and fold in everything together. Drizzle 3/4 of the reduced balsamic vinegar in the cream mixture and use a fork to make swirl patterns. Pour the mixture in a stainless steel container and drizzle the leftover of the balsamic on top. Put in the freezer until firm, a minimum of 4 hours For the serving: Scoop into nice bowls and serve with fresh berries.

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