Chef Hazan’s Custard Ice Cream
6 Safest Choice eggs
¾ cup sugar
2 cups whole milk
1 teaspoon aged Balsamic vinegar
Using a peeler with a back and forth sawing motion remove the outer skin of the orange in as few pieces as possible, taking care not to dig into the white pith.
Put the orange peel and the milk in a saucepan and place over medium heat. Do not let the milk come to a boil. Once is hot enough to release steam when stirred, remove from the heat. Remove and discard the orange peel.
Separate the eggs and discard the whites. Place the yolks and sugar in an electric mixer and whip until the mixture becomes pale yellow and forms soft ribbons. Pour the hot milk in, a little at a time at first, while running the mixer on low speed.
4. Transfer the mixture back to the saucepan and place over medium heat. Cook, stirring constantly with a whisk, for 3 minutes then remove from the heat and allow to cool completely. When cool, freeze the custard in an ice cream maker following the manufacturer’s instructions.
5. When ready to serve, drizzle about 1/4 teaspoon of balsamic vinegar over each serving