Side Pannel
Creme Brulee Ice Cream Recipe
Creme Brulee Ice Cream Recipe
- Recipe Submitted by maryjosh on 05/29/2018
Ingredients List
- 1 1/2 C Whole Milk
- 1 C granulated sugar
- 1 1/2 C heavy cream
- 1/4 tsp kosher salt (do not use table salt)
- 4 large egg yolks, room temperature
- 1 tbsp corn starch
- 1 tsp vanilla extract
- chocolate syrup (about 3/4 C to 1 C) (optional)
Directions
In a small saucepan, heat the milk over medium heat until it begins to steam, about 3 minutes (do not boil). Reduce the heat to lowest setting and keep warm without simmering.
Meanwhile, in a heavy-bottomed large saucepan, melt the sugar over medium heat, stirring occasionally until it begins to melt. When it begins to melt, only stir once or twice so it won't clump up. If it is clumpy, do not stir and it will melt. Cook melted sugar 2-3 minutes until amber colored. Reduce the heat to low.
Carefully whisk in the hot milk, pouring in a thin, steady stream. It may boil up a little, but will settle down. Keep whisking until the caramel is completely dissolved again. Remove from the heat and pour the cream into the pan in a thin, steady stream, whisking to combine. Add salt and stir.
Whisk the egg yolks, cornstarch and vanilla in a medium bowl until smooth. Slowly whisk in almost half of the hot caramel mixture, streaming a little at a time to temper the eggs so they don't scramble. Pour the egg mixture back into the saucepan and cook over low heat, stirring constantly until it reaches 170° on an instant read thermometer. It should thickly coat the back of the spoon and may take 7 to 8 minutes.
Strain the mixture through a fine mesh sieve into a clean bowl. Let cool at room temperature for 10 minutes, then refrigerate for about 30 minutes until fairly cool. Put a piece of plastic wrap down into the bowl and up the sides, pressing gently onto the top of the custard. (This is so the custard won't form a skin.)
Cool for at least 4 hours or up to 2 days. When you're ready, remove the plastic wrap and pour the mixture into an ice cream machine. Freeze according to your machine's instructions until the consistency of soft-serve ice cream.
If you want the chocolate swirl, pour 1/2 of the mixture into a 8x4" loaf pan into a smooth layer. Drizzle chocolate syrup over the first layer, then pour another 1/2 of the mixture into the pan, smoothing into a layer.
Freeze until firm (at least 3-4 hours).
Meanwhile, in a heavy-bottomed large saucepan, melt the sugar over medium heat, stirring occasionally until it begins to melt. When it begins to melt, only stir once or twice so it won't clump up. If it is clumpy, do not stir and it will melt. Cook melted sugar 2-3 minutes until amber colored. Reduce the heat to low.
Carefully whisk in the hot milk, pouring in a thin, steady stream. It may boil up a little, but will settle down. Keep whisking until the caramel is completely dissolved again. Remove from the heat and pour the cream into the pan in a thin, steady stream, whisking to combine. Add salt and stir.
Whisk the egg yolks, cornstarch and vanilla in a medium bowl until smooth. Slowly whisk in almost half of the hot caramel mixture, streaming a little at a time to temper the eggs so they don't scramble. Pour the egg mixture back into the saucepan and cook over low heat, stirring constantly until it reaches 170° on an instant read thermometer. It should thickly coat the back of the spoon and may take 7 to 8 minutes.
Strain the mixture through a fine mesh sieve into a clean bowl. Let cool at room temperature for 10 minutes, then refrigerate for about 30 minutes until fairly cool. Put a piece of plastic wrap down into the bowl and up the sides, pressing gently onto the top of the custard. (This is so the custard won't form a skin.)
Cool for at least 4 hours or up to 2 days. When you're ready, remove the plastic wrap and pour the mixture into an ice cream machine. Freeze according to your machine's instructions until the consistency of soft-serve ice cream.
If you want the chocolate swirl, pour 1/2 of the mixture into a 8x4" loaf pan into a smooth layer. Drizzle chocolate syrup over the first layer, then pour another 1/2 of the mixture into the pan, smoothing into a layer.
Freeze until firm (at least 3-4 hours).
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