Ingredients for Crème Brûlée Ice Cream
Ice Cream mix
500ml Semi skimmed Milk
500ml Double cream
125g Caster Sugar
300g Egg yolks
3 Vanilla pods, split & scraped
Pinch of Sea salt
Dry Caramel
375g Caster Sugar
250g Liquid Glucose
Crème Brûlée Ice cream recipe method
- Cream egg yolks and sugar.
- Heat the milk, double cream, vanilla pods and sea salt.
- Pour the hot milk / cream mix onto the egg yolks, and combine.
- Pour this into a oven proof dish which will be able to fit into a Bain Marie in the oven, the mixture shouldn’t be too deep (a similar depth to a traditional crème brûlée)
- Cook at 120ºC in a Bain Marie, check at 30 minutes.
- Once cooked, rest to room temperature before chilling and then churning.
- Create the caramel topping by combining the sugar and the glucose, and gradually bringing to 210ºC
- Remove from the heat and pour onto a baking tray to cool.
- Once cold, blitz in the Robo coupe, sieve the caramel powder onto silpat mats and create caramel shapes as the crème brûlée topping
Serving:
Previous served with the Lemon Tart in a Michelin Bib Gourmand kitchen
Original recipe from a 1 Michelin star kitchen