If you’ve ever had Creme Brulee before, you’ll know its a dessert worth a second helping. Creamy and deliciously smooth from inside, with a crispy caramel crust on the top, you can relish this dessert in several different flavors. But what if you served this pudding as an ice cream?! Smooth and luscious vanilla flavored pudding gets a makeover in n ice cream maker, and is then topped with crushed toffee made from caramel. Creme Brulee Ice Cream is a perfect way to enjoy a sweet end to a delicious summer meal.[Recipe & photo courtesy of Patricia Scarpin at Technicolor Kitchen]
Ingredients
Makes approximately 4 servings
Custard:
1 cup (240ml) whole milk
2 cups (480ml) heavy cream
1 teaspoon vanilla extract
6 egg yolks
2/3 cup + 1 tablespoon (145g) caster sugar
Toffee:
1 cup (200g) caster sugar
To make the custard, place the milk, cream and vanilla in a saucepan over medium heat until it just comes to a boil. Place the yolks and sugar in a bowl and whisk until well combined. Gradually add the milk mixture, whisking to combine. Return to the saucepan and stir over low heat for 8-10 minutes or until custard is thickened and coats the back of a spoon. Strain custard through a fine-mesh sieve into a metal bowl, set aside to cool then refrigerate for at least 4 hours.
To make the toffee, place half the sugar in a small saucepan over low heat until it starts to caramelize; stir and add the remaining sugar, to keep the caramel from burning. When it’s completely melted and golden, pour over a piece of foil and set aside to cool. When it’s completely set, use a rolling pin to break the toffee into small bits. Set aside.
Pour the custard into an ice cream maker and follow the manufacturer’s instructions. Scoop the ice cream into a container and stir in the toffee bits. Put in freezer until firm, at least 4 hours.
Wow, that looks right up my alley! Delicious!