With Memorial Day weekend looming, I was looking for something special to make. I decided on ice cream because, well, who doesn’t like ice cream? This Creme Brulee Ice Cream is a combination of a couple of recipes, the main adaptation is from Fine Cooking.
It started as a Caramel Fudge Ripple Ice Cream and after my changes, ended up as Creme Brulee Ice Cream. Theirs was too fussy, so I simplified it a bit.
The end result is this unbelievably creamy, rich deep caramel flavored ice cream. We declared this the best ice cream ever.
The photos don’t do it justice. I renamed it to Creme Brulee Ice Cream because I cooked the sugar mixture a little longer to make a darker caramel. That extra cooking time gave the ice cream an intense flavor so it’s not only a caramel ice cream, but it also has the flavor of a real creme brulee’s crispy melted sugar caramel layer.
It doesn’t have crispy pieces in it (although you can do that if you want), but I did create some spun sugar pieces for decoration. It’s my first time spinning sugar, so ignore the, uh, crude designs. It was fun and I’ll fine-tune that later!
It’s hard to describe the texture of this ice cream. It is cooked and made with egg yolks, so it’s a custard base – that makes it creamy to start with. Then you leave it in the refrigerator to cool overnight and that helps (the longer you leave it in the refrigerator to cool, the fewer ice crystals – thus, the creamier the ice cream).
It has just enough heavy cream without leaving that feeling of lip gloss after you eat it.
Taking photos was a little difficult because it kept trying to melt on me and after awhile, this is the end result. Time to refreeze and try again! But the spun sugar is nice, huh?
I did put a little chocolate syrup between layers. Probably won’t do it next time because the ice cream is so amazing on its own.
I highly recommend this. It’s a little work and takes some time to cool before freezing, but you and your family will be so, so glad you took the time to make it.
- 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)
- 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).
Tips and Stuff:
When you start cooking the sugar, it will clump up some. Let it sit for 10 seconds or so and it will start melting. Just stir occasionally or it will clump up. It will finally melt and become smooth, but watch your heat level so it doesn't burn. It goes from OK to burned in a second!
After you add the egg yolks mixture, it will be thin for quite awhile - keep stirring. At about 7 or 8 minutes it will almost instantly begin to thicken. Depending on your stovetop, it may take more or less time. Use your judgement after it reaches 170°.
Nutrition Information:Yield: 6 Serving Size: 1 serving
Amount Per Serving: Calories: 452Total Fat: 28gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 228mgSodium: 193mgCarbohydrates: 44gFiber: 0gSugar: 42gProtein: 8g
Nutrition Values are Approximate