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
- 500ml Single cream
- 25ml Milk (whole)
- 1 Vanilla pods
- 200g Billington's Unrefined Golden Caster Sugar
- 6 Egg yolk(s) (free range)
For the crunch topping
- 200g Billington's Unrefined Golden Caster Sugar
- 200g Billington's Unrefined Golden Caster Sugar
Utensils
- Bowl, whisk
- Ice cream machine
- Saucepan
- Food processor
- Palette knife
Recipe Reviews
Far too sweet wow i cant wait to try it
Ingredients
For the icecream
- 500ml Single cream
- 25ml Milk (whole)
- 1 Vanilla pods
- 200g Billington's Unrefined Golden Caster Sugar
- 6 Egg yolk(s) (free range)
For the crunch topping
- 200g Billington's Unrefined Golden Caster Sugar
- 200g Billington's Unrefined Golden Caster Sugar
Utensils
- Bowl, whisk
- Ice cream machine
- Saucepan
- Food processor
- Palette knife