I have a question about the recipe "Caramelized Balsamic Gelato" from Pastry Ninja. OK, when I caramelize the sugar, do I stir it? Then, when I add the vinegar, it explodes & the sugar turns to a taffy consistancy. I stirred it over the heat to get a smoother, almost molasses texture but as soon as I put the pot in the ice water, the mixture starts to get hard. When I add it to the egg mixture it almosts solidifies, I have to use an imersion mixer to get it blended up or I just get a blob of the sugar/balsamic on the bottom of the custard. It tastes great when it's done but I just feel like I must be doing something wrong.