Directions
- Prepare the Ice Cream Base: In a medium saucepan, combine the heavy cream, whole milk, and vanilla bean seeds. Heat over medium heat until the mixture just begins to simmer. Remove from heat and let it steep for about 15 minutes.
- Whisk the Egg Yolks and Sugar: In a large bowl, whisk the egg yolks with ½ cup of the granulated sugar until the mixture is pale and thick.
- Temper the Egg Mixture: Gradually add the warm cream mixture to the egg yolk mixture, whisking constantly to prevent the eggs from curdling.
- Cook the Custard: Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until the custard thickens and coats the back of a spoon. Do not let it boil.
- Chill the Custard: Pour the custard through a fine-mesh sieve into a clean bowl. Let it cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
- Churn the Ice Cream: Once chilled, pour the custard into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- Create the Caramelized Sugar Topping: Spread the light brown sugar and remaining ¼ cup granulated sugar evenly on a baking sheet. Use a kitchen torch to caramelize the sugar until it’s golden and bubbly. Let it cool completely, then break it into small pieces.
- Combine and Freeze: Fold the caramelized sugar pieces into the churned ice cream. Transfer the ice cream to an airtight container and freeze for at least 2 hours, or until firm.
Kitchen Equipment Needed
- Medium saucepan
- Whisk
- Large bowl
- Fine-mesh sieve
- Ice cream maker
- Kitchen torch
- Baking sheet
- Airtight container
Tips and Shortcuts
- Vanilla Extract Substitute: If you don’t have a vanilla bean, you can use 2 teaspoons of vanilla extract instead. Add it to the custard after it has cooked and cooled.
- Caramelizing Sugar in Oven: If you don’t have a kitchen torch, you can caramelize the sugar in the oven. Spread the sugar on a baking sheet and place it under the broiler until it’s melted and bubbly, watching closely to prevent burning.
- Quick Chill: To speed up the chilling process of the custard, place the bowl in an ice bath and stir occasionally until it reaches room temperature.
Variations
- Espresso Crème Brûlée Ice Cream: Add 2 tablespoons of instant espresso powder to the cream mixture for a coffee-flavored twist.
- Chocolate Crème Brûlée Ice Cream: Stir in ½ cup of melted dark chocolate into the custard before chilling.
- Fruit Infusions: For a fruity variation, add a fruit puree such as raspberry or strawberry to the custard after it has cooked and cooled.
How to Store Leftovers
Store any leftover ice cream in an airtight container in the freezer. For the best texture, consume within two weeks. If the ice cream hardens too much, let it sit at room temperature for a few minutes before serving.
Food and Drink Pairings
This ice cream pairs beautifully with a variety of desserts and drinks. Serve it alongside fresh berries or a warm fruit cobbler for a delightful contrast of temperatures and flavors. For a beverage pairing, consider a rich dessert wine like Sauternes or a glass of port to complement the caramel notes.
