Egg Yolk Ice Cream with Balsamic

INSTRUCTIONS

• 1
  Cut the vanilla bean in half and scrape out the seeds with the edge of a knife.

Instructions with pasteurized egg yolks

• 1
  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, gently fold in the chilled cream and rum into the foam with a whisk and pour the prepared mixture into an ice cream maker. Then proceed according to its instructions.
• 2
  Alternatively, pour the mixture into a sealable bowl, place it in the freezer, and whisk the mixture every 30 minutes until it freezes.
• 3
  The ice cream is soft and can be served immediately after taking it out of the freezer. Drizzle with balsamic before serving.

Instructions with unpasteurized egg yolks

• 1
  Bring the cream to a boil together with the vanilla seeds and the rest of the vanilla bean, and simmer for 5 minutes. Remove the vanilla bean.
• 2
  In a metal or glass bowl, whisk the egg yolks together with sugar for 10 minutes at high speed. A thick foam will form, which will significantly lighten during whisking. Subsequently, whisk in the slightly cooled cream into the foam. Place the bowl over a bain-marie (water bath) and whisk the mixture until it begins to thicken, but it must not boil. If you have a food thermometer, the mixture's temperature should reach 85°C.
• 3
  Pour the mixture into a sealable container and let it cool in the refrigerator for 12 hours, then stir in the rum and pour the mixture into an ice cream maker.