Ice Cream with Aceto Balsamico Tradizionale Extra Vecchio "Claudio"
8 egg yolks
300g (1â…“ cups) sugar
1L (4Â¼ cups) cold whole milk
Â½ L (2 cups 2 Tbsp) fresh cream
Aceto Balsamico Tradizionale di Modena Extra Vecchio "Claudio" Pedroni
Whip the egg yolks with the sugar until white, add the cold milk and mix well, put on medium heat mixing constantly. Just before it boils, remove the mixture from the heat, add the cream and leave to cool. Put in an ice cream maker and make the ice cream. Serve in single bowls topped with Aceto Balsamico Tradizionale Extra Vecchio "Claudio" Pedroni.