Egg Yolk Ice Cream with Balsamic

METHOD

• 1
  Cut the vanilla pod in half and scrape out the seeds with the back of a knife.

Method with pasteurized egg yolks

• 1
  Whisk the egg yolks together with vanilla and sugar for 10 minutes at high speed. A thick foam will form, which will significantly lighten during whisking. Finally, whisk in the chilled cream and rum into the foam and pour the prepared mixture into an ice cream maker. Then proceed according to its instructions.
• 2
  Alternatively, pour the mixture into a sealable bowl, place it in the freezer, and whisk the mixture every 30 minutes until it freezes.
• 3
  The ice cream is soft and can be served immediately after taking it out of the freezer. Drizzle with balsamic before serving.

Method with unpasteurized egg yolks

• 1
  Bring the cream to a boil together with the vanilla seeds and the rest of the vanilla pod and simmer for 5 minutes. Remove the vanilla pod.
• 2
  In a metal or glass bowl, whisk the egg yolks together with sugar for 10 minutes at high speed. A thick foam will form, which will significantly lighten during whisking. Then whisk the slightly cooled cream into the foam. Place the bowl over a bain-marie (water bath) and whisk the mixture until it begins to thicken, but it must not boil. If you have a food thermometer, the temperature of the mixture should reach 85°C.
• 3
  Pour the mixture into a sealable container and let it cool in the refrigerator for 12 hours, then stir in the rum and pour the mixture into an ice cream maker.