I went to the Farmer's Market and happened upon a beautiful stand carrying white truffle oil and aged balsamic vinegar. I spoke to the sales person for a short time and was impressed with the flavor and quality of the products. The conversation led to a promise to experiment with the product and perhaps post a recipe and a link to purchase the product.
The aged balsamic was beautifully balanced, it reduced to a thick syrup perfect for sweet or savory preparations. Visit http://www.spenger.com/ , I used the Heirloom Balsamic Vinegar.
Brown Sugar Balsamic Ice Cream
adapted from Bon Appetit
Makes 1 quart
1 1/2 c. heavy cream
1 1/2 c. whole milk
1/2 c. brown sugar
1 vanilla bean
6 large egg yolks
1/2 c. Bistro Blends Heirloom Balsamic Vinegar
Combine milk, cream, brown sugar and split vanilla bean (scraped) in large sauce pan. Bring to slow simmer until sugar is dissolved.
Whisk yolks and remaining brown sugar until thick and creamy. Slowly add hot cream mixture into egg mixture, whisking until combined. Pour mixture back into sauce pan and heat for 3-4 minutes to 180 degrees. Do not boil!!!
Strain mixture into a small bowl place over a large bowl of ice. Whisk until cooled. Cover and chill over night.
Reduce 1/2 cup balsamic vinegar in sauce pan 7-9 minutes until thick and syrupy. Cool and cover.
Place custard mixture into ice cream maker and mix according to manufacturers instructions. Add balsamic the last 5-10 seconds to swirl.
Freeze 6-8 hours.
*Serve with handmade chocolate truffles, the chocolate is the perfect compliment to the balsamic vinegar.