Balsamic Vinegar Ice Cream

We would like to offer to you an unusual kind of gourmet ice cream: balsamic vinegar flavour! It can be served either as a dessert or as a summery starter combined with fish or vegetables. This recipe is part of a new trend, in which ingredients usually intended for other uses in the kitchen are used to create a different, modern and interesting taste.


But how can we use salty ice cream?


Salty ice cream can be served as a starter or main dish. With a Risotto, for example,

it creates a game of consistency and contrasting temperatures, really unique to its genre.


Which balsamic vinegar should be used?


Our recipe of Gourmet Balsamic Vinegar Ice Cream uses our own product of “Riserva di Famiglia” balsamic vinegar, which consists only of cooked grape must and is aged for about 8 years in small barrels made out of different, precious woods.


Ingredients for 4 people:


  • 290g Fresh milk
  • 20g Low-fat powdered milk
  • 5 Egg yolks
  • 20g Fresh cream
  • 2g Carob bean seed flour
  • 2g Salt
  • 135g “Riserva di famiglia” balsamic vinegar 8 years (100 ml)




Combine both the milk and cream into a pot on low heat. Combine the powdered milk, carob bean seed flour and salt in a bowl, stirring them all with a whisk. Then slowly add the milk and cream to the powders, continuously mixing the ingredients together. Lastly, you can add in the eggs and continue to warm up on low heat until 85°C. Once the temperature is reached, let the preparation cool down until 10°/15°C. The final preparation can then be placed into the ice cream maker.

Store the ice cream in the freezer before serving.