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Creme brulee crunch ice cream in a ramekin Tried & Tested

Creme brulee crunch ice cream

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This recipe for creme brulee crunch ice cream was featured in the second series of Baking Mad with Eric Lanlard on Channel 4. You will need an ice cream maker for this recipe.

 

Key Information

  • Prep:
    Bake:

    Total time:

  • Calories:
    Fat:
  • Serves:4
  • Skill level:easy

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Ingredients

For the icecream

  • 500ml 17 fl oz Single cream
  • 25ml 1 fl oz Milk (whole)
  • 1 1 Vanilla pods (we like Nielsen-Massey) Vanilla pods
  • 200g 7⅛ oz Unrefined golden caster sugar (we like Billington's) Unrefined golden caster sugar
  • 6 6 Egg yolk(s) (free range)

For the crunch topping

  • 200g 7⅛ oz Unrefined golden caster sugar (we like Billington's)

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    In a saucepan, heat the cream and milk.

    Ingredients for this step

    • 500ml 17 fl oz Single cream
    • 25ml 1 fl oz Milk (whole)
  2. Classic mode Step 2

    In a bowl, whisk the egg yolks, sugar and seeds of the vanilla pod until light and pale. Slowly add the hot cream and milk mixture, whisking all the time.

    Ingredients for this step

    • 6 6 Egg yolk(s) (free range)
    • 200g 7⅛ oz Unrefined golden caster sugar (we like Billington's)
    • 1 1 Vanilla pods (we like Nielsen-Massey) Vanilla pods
  3. Classic mode Step 3

    Return the mixture back into the pan and on a low heat keep stirring until the mixture thickens or coats the back of a spoon.

  4. Classic mode Step 4

    Pour the mixture into a bowl and leave to cool. Once cool, put the mixture into the ice cream machine bowl and churn the mixture for 45-60 minutes, until you get a lovely ice cream and transfer into a container and put into the freezer.

  5. Classic mode Step 5

    For the brulee effect, put the sugar into a heavy based pan and put onto the heat. Heat gently until you get a golden caramel. Pour the caramel onto a lined baking tray and leave to cool and harden.

    Ingredients for this step

    • 200g 7⅛ oz Unrefined golden caster sugar (we like Billington's)
  6. Classic mode Step 6

    Once hardened, break the caramel into shards or small pieces and place into a food processor. Process until a fine dust is acheived. Keep aside.

  7. Classic mode Step 7

    To serve, scoop some ice cream into a traditional French brulee ramekin dish and flatten into the dish with a palate knife. Take some caramel dust and cover the top of the ice cream.