Caramel Balsamic Ice Cream

Serves 4

250g caster sugar
3 tablespoons LunaOlivo Modena balsamic vinegar
6 free-range egg yolks
500ml milk
150ml double cream

1 First, make the caramel for the ice-cream. Put the sugar into a heavy-based saucepan and slowly heat until it starts to melt. (You might want to add a couple of tablespoons of water to help the process, and you can stir gently once or twice) If you get crystals round the edge of the pan, wash them down with a pastry brush dipped in water. Stir occasionally until the crystals have all dissolved. When all the sugar has melted, slowly raise the heat and boil the sugar syrup until it starts to turn golden brown and then a mid-brown. Have ready a big bowl of iced water. As soon as the syrup is the right colour, immerse the base of the pan in the water to cool the caramel. When cool, stir in the balsamic vinegar and set aside.

2 Now make the custard for the ice-cream. Place the egg yolks in a bowl set on a damp cloth (which holds it steady) and whisk until pale golden. Bring the milk and cream slowly to the boil in a heavy-based saucepan. Slowly pour the creamy milk onto the yolks, whisking steadily. When it is all incorporated, tip the lot back into the saucepan and return to a low heat. Stir until the mixture just starts to thicken (it should be 82 degrees centigrade). Do not allow it to even start to bubble, or it may curdle. Remove and cool.

3 Mix the cooled caramel into the cool custard. Pour into an ice-cream machine and churn until icy smooth and creamy. Scoop into a rigid plastic food container and freexe until just solid.