Instructions

1. Mix the chocolate with the milk in a saucepan over low heat.
2. Cook and stir until it becomes light brown and shiny.
3. Mix the yolks, sugar, vanilla extract, and Chocolate Balsamic Vinegar in a bowl.
4. Beat with an electric mixer until the mixture turns white.
5. Add the hot chocolate into the egg-sugar mixture.
6. Continue to beat for a further two minutes.
7. In a separate bowl, beat the cream with a mixer at the lowest speed until stiff pick.
8. Add the cream to the chocolate-egg mixture and beat for two minutes.
9. Pour the ice cream mixture into the ice cream maker and churn according to the manufacturer's directions, 20 to 25 minutes.
10. When ready, transfer the ice cream into a freezer-safe container and freeze it for one hour.
11. Ready! Serve and enjoy!