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● Vanilla Ice Cream with Balsamic Vinegar

For the ice cream:
2 cups milk
1 cup heavy cream
zest of 1⁄4 lemon, grated
1 teaspoon vanilla
4 egg yolks
1⁄2 cup sugar
4 teaspoons balsamic vinegar

In a saucepan over medium heat, combine the milk, cream, lemon zest and vanilla. Cook until it starts to simmer. Remove from heat, set aside to cool, then refrigerate until ready to use. In a bowl, combine the egg yolks and sugar and whisk until pale and frothy. Add the milk mixture to the eggs in a slow, steady stream, whisking constantly. Transfer the milk-egg mixture back into the saucepan and cook, stirring, over medium heat until it begins to thicken. Remove from the heat and pour the mixture through a fine mesh sieve to remove any lumps. Set aside to cool slightly, then transfer to the refrigerator to chill for 3 hours. Transfer the mixture to an ice cream maker and follow the machine's instructions. Freeze until ready to serve. To serve, arrange 2 to 3 scoops of the vanilla ice cream into each of 4 individual serving bowls. Drizzle 1 teaspoon of balsamic vinegar over the ice cream in each bowl and serve immediately. ● Serves 4

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