Creme Brulee Ice Cream


from ButterYum

serves 6


2 cups cold heavy cream

1 cup whole milk

10 egg yolks

3/4 cup granulated sugar

2 teaspoons vanilla extract (see note below to use a vanilla bean instead)

pinch of salt

1/4 cup Turbinado sugar (aka sugar in the raw)


To make the ice cream base:

In a medium bowl whisk egg yolks and granulated sugar together.  In a 4-quart non-stick pan on medium - heat the milk until it starts to bubble around the edges of the pan.  Remove from heat and whisk about 1/4 cup of the hot milk into the egg yolk mixture; repeat with another 1/4 cup hot milk.  Stir the now warm egg yolk mixture into the pan containing the remaining hot milk; return to the heat and cook - stirring constantly - until it reaches a temperature of 170-180F.  Remove from heat and strain through a sieve into a large bowl.  Stir in cold heavy cream and vanilla extract.  Chill ice cream base for at least 4 hours but overnight is best (the colder - the better).


To churn the ice cream:

Process in ice cream maker according to the manufacturer's instructions.  Divvy ice cream into ramekins - leaving about 1/4-inch of space at the top.  Freeze solid (this can be done several days in advance - just cover ramekins with plastic wrap).  When your ready to serve - use torch to heat the surface of the ice cream just enough so that a layer of Turbinado sugar will stick to it; then caramelize the sugar with the torch.  I like a thicker layer or caramelized sugar so I repeat this step by sprinkling on another layer of Turbinado and caramelizing with the torch again.  Serve immediately.


Note - a split and scraped vanilla bean can be steeped with the warm milk instead of using vanilla extract.


recipe adapted from Cafe Johnsonia
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