Egg Yolk Ice Cream with Balsamic

Cut the vanilla pod in half and scrape out the seeds with the back of a knife.

Whisk the egg yolks together with vanilla and sugar for 10 minutes at high speed. A thick foam will form, which will significantly lighten during whisking. Finally, whisk in the chilled cream and rum into the foam and pour the prepared mixture into an ice cream maker. Then proceed according to its instructions.

Alternatively, pour the mixture into a sealable bowl, place it in the freezer, and whisk the mixture every 30 minutes until it freezes.