Homemade Crème Brûlée Ice Cream: A Decadent Delight
Crème brûlée, a dessert known for its rich flavor and luxuriously creamy texture, inspired the creation of this ice cream. Combining the elegance of classic French dessert with the cooling pleasure of ice cream, this recipe is perfect for those warm days when you want a gourmet treat right at home. Here’s how you can make your very own Homemade Crème Brûlée Ice Cream.
Ingredients:
- Whole Milk: 480 ml
- Double Cream (Heavy Cream): 300 ml
- Egg Yolks: 5 large
- Granulated Sugar: 300 g (divided into 100g for custard and 200g for brittle)
- Vanilla Bean Pod: 1
Directions:
- Prepare the Base:
- Heat the milk and cream in a medium saucepan over low heat. Split the vanilla bean, scrape out the seeds, and add both seeds and pod to the pan. Heat until it simmers with bubbles forming around the edges but do not boil. Then, turn off the heat.
- Mix Yolks and Sugar:
- In a separate bowl, whisk the egg yolks with 100g of sugar until the mixture becomes thick and pale.
- Temper the Egg Yolks:
- Remove the vanilla pod from the milk mixture. Gradually add a cup of the hot milk to the yolks, whisking continuously. Add the rest slowly, ensuring it combines well to prevent scrambling.
- Thicken the Custard:
- Pour the mixture back into the saucepan and heat over low heat. Stir continuously until the custard thickens enough to coat the back of a spoon. If your finger leaves a trail, it’s ready.
- Cool and Refrigerate:
- Strain the custard through a sieve into a bowl. Cover with plastic wrap, making sure it touches the surface to avoid skin formation. Refrigerate for at least two hours, though overnight is best for a creamier texture.
- Make Caramel Brittle:
- Prepare a baking sheet with parchment paper. Melt the remaining 200g of sugar in a saucepan until golden brown, swirling occasionally. Quickly pour onto the baking sheet, spread with a spatula, and let set for ten minutes. Once cooled, break into chunks.
Prep and Cooking Times:
- Preparation Time: 20 minutes
- Cooking Time: 30 minutes
- Total Time: 50 minutes (plus chilling time)
Nutritional Information:
- Calories: Approximately 340 kcal per serving
- Servings: 6
This Homemade Crème Brûlée Ice Cream not only brings the sophistication of French desserts to your table but does so in a refreshing new form. The smooth, creamy base punctuated by the sweet crunch of caramel brittle makes each spoonful a delight. Perfect for a summer treat or a special dessert at your next dinner party, it’s sure to impress. Enjoy the fusion of flavors and textures that make this ice cream a memorable indulgence.
Homemade Crème Brûlée Ice Cream
- Total Time: 50 minutes
- Yield: 6 1x
Ingredients
480 ml whole milk
300 ml double cream (heavy cream)
5 large egg yolks
300 g granulated sugar, divided into 100g/½ cup for the custard and 200g/1 cup for the brittle
1 vanilla bean pod
Instructions
Heat the milk and cream gently. Split the vanilla bean in half and scrape out the seeds with the dull (non-cutting) side of a paring knife. In a medium saucepan, add the vanilla beans, pod, milk, and cream. Cook over low heat until it begins to simmer and bubbles appear around the edge of the saucepan. Do not boil the milk. Turn off the heat.
Whisk eggs and sugar. Place the yolks and 100g/½ cup sugar in a medium-sized mixing bowl and whisk until thickened and pale.
Combine the two mixtures & temper the egg yolks. Remove the vanilla pod from the milk mixture and discard. While whisking the yolks continuously, pour a cupful of the milk mixture in a thin stream into the yolks. Then slowly pour in the remainder. TIP: Place the bowl on a tea towel to stop it from sliding around. Whisk until thoroughly combined.
Thicken the custard. Pour the mixture back into the saucepan and return to low heat on the stovetop. While continuously whisking, heat the custard until it thickens. Test by coating the back of a spoon and running your finger through it—if the pass stays, the custard is sufficiently thickened. If it joins, continue heating on the stovetop.
Sieve, cool, and refrigerate. Pour the custard through a sieve set over a bowl, cover with plastic wrap touching the surface to prevent a skin from forming. Place in the fridge and leave to cool down for at least two hours—or until cool and thickened. It’s best to leave it overnight for super creamy ice cream.
Make the caramel brittle. Prepare a baking sheet with parchment paper. Add the sugar to a heavy-based saucepan and heat on medium to low heat until the sugar has dissolved and turned golden brown. During this process, swirl the sugar around the pan to help the sugar dissolve evenly. Working quickly but carefully, pour the caramel onto the prepared baking sheet and smooth it out with an offset spatula. It hardens quickly, so you need to be speedy. Leave to cool and set for ten minutes, then chop into various sized pieces.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 340 kcal