For ice cream:
3 vanilla berries
250 ml of milk
250 ml of cream
3 egg yolks
80g of granulated sugar
For the caramel:
400g of granulated sugar
Balsamic Vinegar of Modena - Mazzetti l'Originale - Etichetta Oro
Cut the vanilla beans and remove the seeds. Put half of the milk, cream, vanilla seeds and berries in a saucepan and bring to the boil.
Meanwhile blend the remaining milk, egg yolks and sugar. Continue to mix and add the boiling liquid to the mixture of egg yolks and sugar. Pour it all into the saucepan and bring it to 85 degrees, or just before boiling. Pour through a sieve into a bowl (preferably steel) and let cool, turning occasionally. Then put the bowl in the freezer for 4 hours. Every half hour turn with a whip.
For the caramel put the sugar in a thick saucepan and let it melt slowly. When the caramel begins to brown (160 degrees) pour 4 spots on a sheet of parchment paper and place the still liquid caramel on the paper on a round or cylindrical object (for example a rolling pin) to give the pod a dynamic shape. Allow to cool and put on the plate. Form the balls with an ice cream spoon and lay on the wafer. Decorate with fresh fruit and Balsamic Vinegar of Modena - Mazzetti l'Originale - Etichetta Oro.