Balsamic Ice Cream

Name: Balsamic Ice Cream
Yield: makes about 3 cups
Ingredients: 2 cups (480g) milk; 5 large egg yolks; 2/3 cup (130g) granulated sugar; 2 teaspoons (10g) Invert Sugar (page 185); 1/2 cup (120g) heavy cream; 1/4 cup (60g) aged balsamic vinegar

December 9, 2011

François Payard loves the combination of balsamic vinegar and strawberries and serves it every season. I wanted to tie the flavors together but in a different way, so I came up with this ice cream, which I pair with Strawberry Sorbet (page 236). You could just serve this with Slow-Roasted Strawberries (page 245), of course.

Recipe notes

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

White Bean Turkey Chili

A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.

Frijoles Peruanos (Peruvian Refried Beans)

Mayocobas, or canary beans, are the quick-cooking pantry ingredient you should know about.

Gochujang Turkey Sweet Potatoes

Fully loaded, meal-prep friendly, and ready to be dressed up, down, or sideways.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Dulce de Leche

Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.

French Silk Pie

A no-bake Oreo crust, a rich chocolate filling, and a tower of whipped cream come together in this shut-the-room-up dessert.