Basil Gelato with Balsamic Caramel

Instructions

1. In a medium saucepan, mix milk, 1 cup of cream and basil. Warm until foam forms around the edges. Remove from heat.
2. In a large bowl, beat egg yolks and 1/2 cup sugar until frothy. Gradually pour warm milk mixture into egg yolks, whisking constantly. Return mixture to saucepan; cook over medium heat, stirring with a wooden spoon until mixture gels slightly and coats back of spoon. If small egg lumps begin to show, remove from heat immediately.
3. Pour mixture through a sieve or fine strainer into a bowl. Cover and chill several hours or overnight.
4. Pour mixture into an ice cream maker and freeze according to manufacturer's instructions. Transfer to a sealed container and freeze until firm. If gelato is too firm, place it in refrigerator until it reaches desired consistency.
5. To make balsamic caramel; bring remaining cream just to a boil in a small saucepan over high heat then reduce heat to low and keep cream warm.
6. In a large high-sided saucepan over medium-high heat, dissolve remaining sugar with 2 tablespoons of water. As sugar mixture begins to bubble, watch for crystals developing on inside of pan just above the liquid. Using a pastry brush dipped in water, brush inside of pan right above crystals so water drips down and dissolves crystals back into liquid.
7. When sugar begins to brown, occasionally move pan to swirl liquid gently and cook it evenly. Continue to cook until mixture is dark golden brown. Total cooking time will be 8 to 9 minutes. Remove pan from heat.
8. Slowly add hot cream to sugar mixture a few tablespoons at a time. Liquid will bubble up dramatically. Stir sauce and cook 1 minute. Add vinegar, lemon juice and 1/2 teaspoon salt, mix well. Pour into a heatproof bowl.
9. Sauce can be made several weeks ahead, covered with plastic, and stored either at room temperature or in refrigerator. If refrigerated, warm in a microwave oven before using.