The custard needs to be refrigerated overnight before it's processed in the ice cream maker, so plan accordingly.
Recipe information
Yield
Makes generous 1 quart
Ingredients
Preparation
Step 1
Combine heavy whipping cream, whole milk, and 1/2 cup sugar in heavy large saucepan. Scrape in seeds from vanilla bean; add bean. Bring cream mixture to simmer over medium heat, stirring until sugar dissolves.
Step 2
Meanwhile, whisk yolks and remaining 1/4 cup sugar in large bowl until very thick, about 2 minutes.
Step 3
Gradually whisk hot cream mixture into yolk mixture. Return mixture to saucepan. Stir over medium heat until custard thickens and thermometer inserted into custard registers 180°F, about 3 minutes (do not boil). Strain custard into large bowl set over another bowl of ice and water. Cool custard completely, stirring often, about 15 minutes. Cover and chill overnight.
Step 4
Boil balsamic vinegar in heavy small saucepan until reduced to 2 tablespoons, about 6 minutes. Cool syrup in pan.
Step 5
Process custard in ice cream maker according to manufacturer's instructions. When ice cream is done, spoon in balsamic syrup and churn 3 to 4 seconds longer to swirl. Transfer ice cream to container. Cover and freeze until firm, at least 6 hours and up to 1 day.
