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Save to my recipesCreme Brulee Crunch Ice Cream Ingredients
| 500 ml | Cream single | |
| 25 ml | Milk |  |
| 1 | Vanilla Pods (Nielsen-Massey) |  |
| 200 grams | Golden Caster Sugar (Billington's) |  |
| 6 | Egg Yolk |  |
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Creme Brulee Crunch Ice Cream
Recipe Submitted By: bakingmad
This recipe for Creme Brulee Crunch Ice Cream was featured in the second series of Baking Mad with Eric Lanlard on Channel 4.
| Preparation Time | 10 minutes |
|---|---|
| Baking Time | 45 minutes |
| Portions | 4 |
| Skill Level | Easy |
| Average Rating |  |
Additional Ingredients
| 200 grams | Golden Granulated Sugar (Billington's) |  |
This recipe uses
How to make Creme Brulee Crunch Ice Cream
- Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text
-
In a saucepan, heat the cream and milk
-
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
- 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
- Pour the mixture into a bowl and leave to cool. Once cool, put the custard into the prepared ice cream machine bowl and churn until you get a lovely ice cream. Churn the mixture for 45-60 minutes and transfer into a container and put into the freezer
- 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
- 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
- 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
Remember to review this recipe at www.bakingmad.com
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