Description
Silky French crème brûlée ice cream marries classic custard with cool, creamy indulgence. Rich vanilla bean and caramelized sugar create a luxurious dessert experience that will transport your taste buds to Parisian patisseries.
Ingredients
Scale
Main Ingredients:
- 480 milliliters (16.2 fluid ounces) whole milk
- 300 milliliters (10.1 fluid ounces) double cream (heavy cream)
- 5 large egg yolks
Sweeteners:
- 300 grams (10.6 ounces) granulated sugar
* 100 grams (3.5 ounces) for custard
* 200 grams (7.1 ounces) for brittle
Flavoring:
- 1 vanilla bean pod
Instructions
- Gently infuse milk and cream with vanilla by splitting the bean and extracting seeds. Combine milk, cream, vanilla bean, and seeds in a saucepan, heating until delicate bubbles form around edges without boiling.
- Whip egg yolks with sugar until the mixture transforms into a pale, voluminous texture, creating a rich base for the custard.
- Carefully temper the egg mixture by gradually introducing hot milk, whisking continuously to prevent curdling. Use a tea towel to stabilize the mixing bowl during this delicate process.
- Return the combined liquid to the saucepan, cooking over low heat while constantly stirring. Check custard consistency by running a finger through the coating on a spoon; the path should remain clear, indicating proper thickening.
- Strain the custard through a fine-mesh sieve into a clean bowl, preventing any potential lumps. Cover the surface directly with plastic wrap to prevent skin formation and refrigerate for a minimum of two hours, preferably overnight.
- Prepare caramel brittle by melting sugar in a heavy-bottomed pan until it reaches a golden brown color. Swirl the pan gently to ensure even caramelization.
- Quickly pour the molten caramel onto a parchment-lined baking sheet, spreading it thinly with an offset spatula. Allow to cool and set for ten minutes before fragmenting into varied-sized pieces.
- Incorporate the caramel brittle fragments into the chilled custard before churning in an ice cream maker, creating a luxurious crème brûlée ice cream with crunchy caramel elements.
Notes
- Vanilla Bean Magic: Extract maximum flavor by splitting and scraping the vanilla bean, releasing its intense aromatic essence into the cream base.
- Custard Perfection: Whisk egg yolks and sugar until pale and thickened, creating a silky smooth foundation for the ice cream.
- Tempering Technique: Slowly incorporate hot milk into egg yolks while continuously whisking to prevent scrambling and ensure a luxurious, creamy texture.
- Thickness Test: Check custard readiness by running a finger through the mixture on a spoon—a clean path indicates perfect consistency.
- Overnight Chill: Refrigerate custard for at least two hours or ideally overnight to develop deeper, richer flavors and ultra-creamy texture.
- Caramel Brittle Trick: Work quickly when pouring caramel, as it hardens fast; break into various sized pieces for delightful crunch throughout the ice cream.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Simmering
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 495
- Sugar: 45 g
- Sodium: 50 mg
- Fat: 32 g
- Saturated Fat: 19 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 0 g
- Protein: 5 g
- Cholesterol: 190 mg