Balsamic Ice Cream
cheflayne

Balsamic Ice Cream

Tell me more about this. I remember in culinary school a dish of strawberries with balsamic and fresh cracked pepper. I have never thought of this on ice cream
 
I encountered the same dish as you in culinary school. A 90 year old balsamic was used. It was in a small tabasco sized bottle and cost like about $90 which was a lot in the early 80's. That dish was definitely a major "aha" mind expanding moment in my culinary journey. It was the inspiration for the ice cream which I used occasionally on degustation menus at my restaurant. I take a quality traditional balsamic vinegar and reduce it au sec. Then temper into a fairly basic ice cream base. That's it!
 

Media information

Album
Default
Added by
cheflayne
Date added
View count
963
Comment count
2
Rating
0.00 star(s) 0 ratings

Image metadata

Device
Apple iPad Air 2
Aperture
ƒ/2.4
Focal length
3.3 mm
Exposure time
1/30
ISO
100
Filename
balsamic ice cream.JPG
File size
2.4 MB
Date taken
Mon, 31 July 2017 10:49 AM
Dimensions
3264px x 2448px

Share this media

Top Bottom