Step 1
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In a medium bowl whisk together egg yolks and sugar until combined. Set aside. |
Step 2
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In a medium saucepan combine whole milk, heavy cream and mango balsamic vinegar (or what ever EVOO Marketplace flavor-infused balsamic). Over low/medium heat bring to a simmer. Once simmering slowly add 1/3 of the liquid into the sugar/yolks while constantly whisking. Add the tempered sugar/ yolks into the remaining liquid and return to the stove over low heat. Continue to whisk until thick (7-10min). You may test thickness by running the back of your spoon through the ice cream base, if it coats the back of your spoon then you're good to go. |
Step 3
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Let your ice cream base cool for 10-15min with plastic wrap over it (make sure the plastic wrap is touching the base, this way you wont get a skin over it. Once cooler add your ice cream base to your ice cream maker. |
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