Balsamic caramel ice cream

Looking through this book, it’s obvious that vinegar is a big part of our ice creams—and our personality. It’s a favourite ingredient because it adds an unexpected savoury twist, while helping offset the sweet richness that’s usually found in ice creams. Jake is neither sweet nor rich, at least not yet.
Prior to opening Humphry Slocombe, we knew we had to do some kind of caramel flavour, but we also knew that we didn’t want to do salted caramel, because everyone had already done that. Enter balsamic vinegar, which possesses natural caramel undertones anyway.

It’s become, you could say, one of our more divisive flavours. When our guests ask for a sample of it by calling it simply “Caramel,” their taste is often followed by a look of confusion. We quickly figured out that guests weren’t even registering the word “balsamic,” instead thinking it was just a caramel ice cream.


Ingredients

• 1 tbsp butter
• 2-½ cups sugar
• ½ cup water
• 2 cups heavy cream
• 1 cup whole milk
• 2 tsp salt
• 3 egg yolks
• 2 tbsp balsamic vinegar