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1. Place milk in a sauce pan, whisk in dry milk and glucose. Bring to a boil. 2. Meanwhile, combine sugar and stabilizer. Whisk into egg yolks. 3. Temper hot cream into yolk mixture. Return to low heat and cook, stirring, until slightly thickened, 84ºF/183ºC. 4. Remove from heat and whisk in heavy cream and vinegar. Chill in an ice water bath. Allow mixture to mature at least 12 hours. 5. Process in batch freezer. Michael Laiskonis Workbook www.mlaiskonis.com March 2009
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68a Balsamic Vinegar Ice Cream Yield: approximately 950g 500g whole milk 30g nonfat dry milk 30g glucose powder 100g granulated sugar 4g ice cream stabilizer 90g pasteurized egg yolks 125g heavy cream 70g balsamic vinegar 1. Place milk in a sauce pan, whisk in dry milk and glucose. Bring to a boil. 2. Meanwhile, combine sugar and stabilizer. Whisk into egg yolks. 3. Temper hot cream into yolk mixture. Return to low heat and cook, stirring, until slightly thickened, 84ºF/183ºC. 4. Remove from heat and whisk in heavy cream and vinegar. Chill in an ice water bath. Allow mixture to mature at least 12 hours. 5. Process in batch freezer.
Michael Laiskonis Workbook
www.mlaiskonis.com March 2009
