Food Network: Balsamic-Caramel Sauce over Vanilla Ice Cream

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Balsamic-Caramel Sauce over Vanilla Ice Cream
Recipe courtesy Michael Chiarello

Ingredients
1 cup heavy cream
1 cup granulated sugar
2 tablespoons water, plus more for brushing
4 tablespoons balsamic vinegar
1 lemon, juiced
1/2 teaspoon salt
1 1/2 quarts vanilla ice cream

Instructions
Bring cream just to a boil in a small saucepan over high heat. Reduce
the heat to low and keep the cream warm.

In a large high-sided saucepan over medium-high heat, dissolve the sugar with 2 tablespoons of
water. As the sugar mixture begins to bubble, watch for crystals developing on the inside of the pan
just above the liquid. Using a pastry brush dipped in water, brush the inside of the pan right above

the crystals so the water drips down and dissolves the crystals back into the liquid. When the sugar
begins to brown, occasionally move the pan to swirl the liquid gently and cook it evenly. Continue
to cook until the mixture is dark golden brown. The total cooking time will be 8 to 9 minutes.
Remove the pan from the heat.

Very carefully add the hot cream to the sugar mixture a few tablespoons at a time. The liquid will
bubble up dramatically. Stir the sauce and cook for 1 minute. Add the vinegar, lemon juice and 1/2
teaspoon salt, mix well. Pour into a heatproof bowl. You should have about 1 1/4 cups of sauce. The
sauce can be made several weeks ahead, covered with plastic, and stored either at room temperature
or in the refrigerator. If refrigerated, warm in a microwave oven before using.

Serve on top of vanilla ice cream.