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JE#PretendCookingShow: Ice Cream. 🍨 #KitchenAidAmbassador We’re an ice cream family year round, but especially in the summer. 🥵🍦Ina has a home-run, can’t miss, absolutely DELICIOUS milk chocolate sandwich cookie ice cream (the recipe is from everyone’s favorite, Modern Comfort Food), but just for funsies we decided to make two, and found another winner: Balsamic Vinegar (in ice cream! I know, crazy) Lucky for us, with our @kitchenaidusa Stand Mixer Ice Cream Maker Attachment in the freezer, we can decide to make an old-stand-by, or a new favorite cold treat, any time we want, in under 30 minutes! (with a frozen ice cream bowl and fully prepped base). 🙌🍨 (Chef Note 🙋🏻♀️👩🏻🍳: I got fancy and sciency and made a combined base for two ice creams in this episode; Ina’s base recipe doesn’t use brown sugar as written. Forgive me, darling Barefoot.)
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Brown Sugar Balsamic Vinegar Ice Cream @dinnerwithjulie
Ingredients:
• 1½ cups whipping cream
• 1½ cups milk
• 6 large egg yolks
• ¾ cup (packed) dark brown sugar
• 1 tsp good vanilla
• ½ cup balsamic vinegar
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Directions:
1. In a medium saucepan, whisk together cream and milk until steaming.
2. Meanwhile, whisk together yolks, sugar and vanilla.
3. Gradually whisk some of the hot cream mixture into the yolk mixture to heat it up; return to the sauce pan. Stir over medium heat until custard thickens; strain through a sieve set over a bowl. Cover and refrigerate until well chilled.
4. Simmer balsamic vinegar in a small saucepan until reduced to 2 Tbsp, ~6 mins. Cool syrup completely.
5. Freeze custard in your @kitchenaidusa Ice Cream Maker Attachment according to instructions. When ice cream is done, spoon in balsamic syrup and churn 3-4 secs longer to swirl.
6. Serve immediately or transfer to a container to freeze until solid.
7. Yum
@jennifer.garner
