Balsamico Ice Cream

Method

1. Cut the vanilla pod in half lengthwise and remove the marrow.
2. Put the cream in a saucepan, add the vanilla pod and pulp and simmer.
3. Allow it to cook gently for five minutes, but do not let it boil.
4. Remove the pan from the heat. Beat the egg yolks with sugar until creamy light brown and very slowly add the warm cream mixture.
5. Put the vanilla-cream mixture back into the saucepan and let it bind to a moderate heat, but make sure the mixture doesn't boil. Keep stirring often.
6. Pour the mixture through a sieve into a bowl and let cool down thoroughly.
7. Make into ice cream according to instructions of the icemaker and add the Balsamic Vinegar at the end of the freezing process.
8. No ice cream maker? Put in a freezer for 2 hours. Afterward, mix with a fork to break the ice crystals. Repeat this process every 30 minutes thereafter.
9. Add the Balsamic Vinegar to the mixture after mixing 8 times.
10. Serve immediately or store in a plastic container in the freezer.