This recipe comes from my need to try and copy dishes I've tried and really liked. Having no recipe to begin with it takes a lot of experimentation but thats where the fun comes in! This particular recipe is my latest (and I think greatest) attempt to copy Berkeley's O Chame restaurant Balsamic Vinegar Ice Cream! I think this recipe is interesting because of the method in its madness. Many (almost all) ice cream/gelato recipes that I have used involve the production of a sweet base to which other flavor is added later. This recipe differs in its addition of sweetness and flavor via a cooked caramel syrup to a simple egg and cream (unsweetened) light custard. - pastryninja

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