Creamy Egg Yolk Ice Cream with Balsamic Glaze

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Creamy Egg Yolk Ice Cream with Balsamic Glaze

Name: Creamy Egg Yolk Ice Cream with Balsamic Glaze
Prep time: 30 min
Total time: 30 min
Yield: 6 servings
Cuisine: Österreichische Küche
Ingredients: 500 ml whipping cream (33%); 150 g granulated sugar; 10 egg yolks (from size M eggs); 1 vanilla pod; 1 tbsp dark rum; Balsamic cream for garnishing

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30 min

Quick

Gurkerl Küche

Dieses cremige Dotter-Eis ist ein wahrer Klassiker der Wiener Dessertküche, veredelt mit einem modernen Twist. Die Kombination aus reichhaltigem Schlagobers, echter Bourbon-Vanille und einem Hauch von dunklem Rum sorgt für eine unvergleichliche Textur. Das Highlight: Ein feiner Spritzer Balsamico-Creme vor dem Servieren, der die Süße perfekt ausbalanciert. Ein Muss für alle Feinschmecker!

Preparation method

Preparation of the Vanilla

Cut the vanilla pod lengthwise and carefully scrape out the seeds with the back of a knife.

Preparation of the Ice Cream Mixture

Beat the egg yolks together with the vanilla seeds and granulated sugar on the highest setting for about 10 minutes until a thick, light cream forms.

Then carefully fold the well-chilled whipping cream and rum into the mixture with a whisk.

Chef's tip

For a particularly intense aroma, you can briefly boil the whipping cream with the scraped-out vanilla pod beforehand and let it cool completely again.