Egg Yolk Ice Cream with Balsamic

INSTRUCTIONS

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

Instructions with Pasteurized Yolks

• 1
  Beat the yolks with vanilla and sugar for 10 minutes at high speed. A thick foam will form, which will lighten significantly during beating. Finally, whisk in the chilled cream and rum into the foam and pour the prepared mixture into an ice cream maker. Follow the instructions for the ice cream maker.
• 2
  The mixture can also be poured into a sealable container, placed in the freezer, and whisked every 30 minutes until it freezes.
• 3
  The ice cream is soft and can be served immediately after removing from the freezer. Drizzle with balsamic before serving.

Instructions with Unpasteurized Yolks

• 1
  Bring the cream along with the vanilla seeds and the remaining vanilla pod to a boil and simmer for 5 minutes. Remove the vanilla pod.
• 2
  In a metal or glass bowl, beat the yolks with sugar for 10 minutes at high speed. A thick foam will form, which will lighten significantly during beating. Then whisk in the slightly cooled cream into the foam. Place the bowl in a water bath and whisk the mixture until it starts to thicken, but do not let it boil. If you have a food thermometer, the mixture should reach 85°C.
• 3
  Pour the mixture into a sealable container and let it cool in the refrigerator for 12 hours, mix in the rum, and pour the mixture into an ice cream maker.