You need some variety of ice cream maker for this one and you need at least a day to let the custard chill. Boiling the balsamic down will be roughly equivalent to making a batch of tear gas on the stove, so turn on your vent. It is, however, worth it.
Ingredients:
1.5c heavy whipping cream
1.5c whole milk
3/4c dark brown sugar (divided 1/2c, 1/4c)
1/2 vanilla bean, split and scraped
6 egg yolks
1/2-3/4c balsamic vinegar
Combine cream, milk, 1/2c sugar and vanilla in a heavy saucepan. Bring cream mixture to a simmer over medium heat, stirring until sugar is dissolved.
Meanwhile, whisk yolks and 1/4c sugar for 2 minutes until very thick and pale.
Gradually whisk some of the hot cream into the eggs to temper it. Once you're sure you've not scrambled your egg yolks pour it all back into the saucepan so you can make your custard.
Stir over medium heat until custard thickens and you get a temperature of about 180* - being careful not to boil it. This only took me a couple of minutes. Ice bath your saucepan or pour custard into nested bowls to rapidly cool. Stir constantly until it's all cooled off - about 15min. Cover and chill overnight.
Sometime well before the ice cream making step, put your balsamic in a saucepan and bring to a boil. I started with 1/2c but next time I'm going to 3/4c. Bring the vinegar to a rapid boil in as soon as 3 minutes (depending on how hot your stovetop gets) you'll be to syrup. Remember, boiling hot it won't really look thick at all. If it looks thick in a hot pan, it will be like glue in ice cream and you will lose all your fillings. To test you can put a drop on something cool and check the consistency. Let cool to room temperature.
Put your custard in the ice cream maker. After it has processed entirely, pour in your balsamic syrup and let blend for 5 seconds. Any more and you'll not have a swirl, but a nice overall flavor to your ice cream.
from Bon Appetit Dec 2010
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