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Creme brulee ice-cream
Creme brulee ice-cream
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Swirl toffee into vanilla ice cream, top with crunchy shards.
Ingredients:
  • 600ml ctn thickened cream
  • 250ml (1 cup) milk
  • 1 vanilla bean, split lengthways
  • 6 egg yolks
  • 140g (2/3 cup) caster sugar
  • 215g (1 cup) caster sugar
  • 160ml (2/3 cup) water
Instructions:
  • Start by chilling a 1.25L (5 cup) metal loaf pan in the freezer. In a saucepan, combine the cream and milk. Scrape in the vanilla seeds and add the vanilla bean. Bring the mixture to a boil, then let it cool for 5 minutes. Remove the vanilla bean before proceeding.
  • Whisk egg yolks and sugar in a bowl with a balloon whisk until thick, pale, and a ribbon forms when the whisk is lifted. Stir in the cream mixture.
  • Transfer the mixture to a clean saucepan. Cook over low heat, stirring continuously with a flat-edged wooden spoon, until the custard thickens and coats the back of the spoon, for about 10-15 minutes.
  • Transfer the custard to a medium heatproof bowl and cover the surface with plastic wrap to prevent a skin from forming. Let it cool slightly for 30 minutes and then chill in the fridge for 2 hours.
  • Carefully transfer the luscious custard into the pan. Gently cover with foil and allow it to chill in the freezer for 6 hours, or until it is almost firm.
  • Prepare the toffee by lining a baking tray with parchment paper. Combine sugar and water in a saucepan over low heat until the sugar dissolves. Increase heat and boil. Let it simmer undisturbed for 8-10 minutes until dark golden. Evenly pour over the lined tray and let it set for 10 minutes before chopping coarsely.
  • Roughly break up the ice-cream using a metal spoon. Beat the ice-cream in a bowl with an electric beater for 3 minutes or until smooth and pale. Gently fold in one-third of the toffee. Transfer the mixture back to the loaf pan, cover with foil, and freeze for 4 hours or until firm.
  • Evenly distribute the leftover toffee among the glasses, then add a scoop of ice cream on top.

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