Lingua: Italiano

Traditional Balsamic Vinegar Ice Cream

Gelato all’Aceto Balsamico Tradizionale



  • 1000 ml. Milk
  • 1000 ml. Cream
  • 8 Eggs yolks
  • 20 g. Sugar
  • 700 ml. Traditional Balsamico Bonini
  • Salt as needed

Warm up the milk and cream to 40°C. Whisk the sugar into the egg yolks and mix them into the milk and cream. Bring the mixture to 80°C, then cool down as quickly as possible.

Reduce 500ml of Traditional Balsamico Bonini at 50°C until the liquid is concentrated to 100ml.

Sift the ice cream base thru  a fine sieve; stir in the Balsamic Vinegar reduction and the rest of the Balsamic Vinegar (200ml). Add salt if needed.

Put the mixture into an ice cream machine and let it work for 15 minutes.

Heinz Beck


Heinz Beck was born in Friedrichshafen (Germany) in 1963. He obtained his chef qualification in 1983 at the Berufschule Passau, became “Kitchen Master” in 1992 at the Hotelschool Altoetting in Alzgern