– Pour the vinegar into a small saucepan and reduce by 2/3. There should be 15 to 20 g left.
– In a bowl, mix the yolks with the sugar.
– Bring the milk to the boil, then pour it gradually into the bowl, mixing well.
– Bring the mixture to the boil and cook over low heat until the cream coats the spoon. The result is a custard.
– Add the cream and remove from the heat. Allow to cool completely.
– Pour the cream into an ice-cream maker and leave to set.
– When it has a nice glazed texture, drizzle in the reduced vinegar and mix coarsely for a marbled effect.
– Transfer the ice cream to a tray and place in the freezer to harden slightly.
– Take the ice cream out 15 min before serving. Shape into a quenelle or ball. Serve as a dessert with red fruit (strawberries, raspberries or fresh figs, depending on the season) or pineapple rings.