The classic Creme Brulee dessert is now an ice cream.
The creme brulee is a classic for good reason: a creamy vanilla dessert topped with a layer of hard caramel. Turning this dessert into ice cream was essential. So here it is, my creme brulee ice cream. It’s got a rich, velvety custard base with ribbons of caramel running through it.
For the ice cream
- 5 egg yolks
- 3/4 cup sugar
- 1 cup heavy milk
- 1 cup cream
- 1 tsp vanilla essence
- pinch salt to taste
For the caramel
- 2 Tbsp butter
- 2 Tbsp cream
- 4 Tbsp brown sugar
- Salt to taste
- Whisk egg yolks and sugar until pale, set aside.
- Heat milk and cream in a saucepan on medium to high heat until simmering. Remove from heat and pour 1 cup of this heated milk into the egg yolks. Whisk as fast as possible while you do this.
- Whisk the yolks back into the saucepan of heated milk and then continue heating on a medium heat, stirring occasionally. Once the custard coats the back of a spoon, remove from the heat and allow to cool a little. Then pour into an airtight container and chill for 3 hours or overnight.
- To make the caramel, add the butter to a microwave proof bowl and cook for 30 seconds on high.
- Add the cream and brown sugar to the butter and mix until combined.
- Microwave for another 15-30 seconds until it’s bubbling up.
- Stir again until well combined and add salt to taste. Allow to cool.
- Churn your ice cream mixture in an ice cream maker as per manufacturers instructions.
- As the ice cream is almost ready, streak in ribbons or caramel.
- Serve topped with flaked chocolate.