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Creme Brulee Crunch Ice Cream
1 Reviews
About the bake
We've combined two of the best desserts out there, Crème Brulee and Ice Cream to create Crème Brulee Ice Cream
Method
Step 1
In a saucepan, heat the cream and milk.
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.
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.
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.
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.
Step 6
Once hardened, break the caramel into shards or small pieces and place into a food processor. Process until a fine dust is achieved. Keep aside.
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.
Ingredients
For the icecream
- 500mlSingle cream
- 25mlMilk (whole)
- 1Vanilla pods
- 200gBillington's Unrefined Golden Caster Sugar
- 6Egg yolk(s) (free range)
For the crunch topping
- 200gBillington's Unrefined Golden Caster Sugar