I do wish people could just eat ice cream and enjoy it: you know, just get on with it, without any of that 'Oh, I really shouldn't, I feel so naughty! stuff that some people seem to think is necessary. It's a bit like swearing and then covering your mouth and saying 'Excuse my French!': nobody needs that.
You simply have to make this. It's smooth, soft, velvety and cold, like a dead otter's nose. It’s a great dinner party finish – get them to guess what they’re eating. Then tell them it’s made out of badger’s blood.Ingredients
- 100g soft brown sugar
- 150ml double cream
- 50ml milk
- 1 tbsp balsamic vinegar
- 2 egg yolks
Whip the yolks and sugar to a cream and then add the balsamico slowly, whipping as it combines. Heat the milk and cream to boiling point and then pour into the sugar mixture, whipping the mixture constantly. Return the mixture to the pan and stir constantly for a further 2 minutes or so to thicken it further, then pour back out into the bowl to cool. Freeze, stirring every 20 minutes as the mixture freezes and crystallises.