How To Make Japanese Creme Brulee Ice Cream Recipe

Japanese Creme Brulee Ice Cream Recipe.
I just wrote about a cup of creme brulee ice cream that you can buy at a store but why not make your own.

375 ml (1½ cup) normal full fat milk
375 ml (1½ cup) cream
1 whole vanilla bean (or 1 teaspoon high-quality vanilla essence if you want)
2 eggs
3 egg yolks
150 gram (3/4 cup) light brown sugar
150 gram (3/4 cup) granulated raw sugar

Pour together the milk and the cream in a saucepan. Cut the vanilla bean in half lengthwise and scrape out the seeds. Add the vanilla seeds and the pod to the milk and cream mix and bring to an almost-boil.

Mix the two types of sugar together. Measure half (3/4 cup) of the sugar mix to be used for the crunchy Brulee. To caramelise the sugar, melt in a saucepan until golden, then pour onto tin foil or similar. Let the sugar form a rather thin layer and wait for it to cool. Then crush up the sugar layer into smaller pieces of caramelised sugar. Put these aside for now because these crunchy pieces will be added towards the end of the ice cream churning. You should have around 4 tablespoons of caramelised chunks of sugar; the rest of it can be used to sprinkle on the top when you serve the ice cream.

Beat the eggs, egg yolks and rest of the sugar mix (3/4 cup) really well together. Take 250 ml (1 cup) of the heated milk/cream and, while whisking continuously, slowly add it just a little by a little into the egg and sugar mix. Add the egg mix to the cream mixture and blend thoroughly. Pour everything back into the sauce pan, and while stirring constantly bring the mixture to about 84 degrees Celsius (180ยบ F) on low-moderate heat. Quickly take off from the heat and cool as quickly as possible in an ice bath.

When cooled down, chill the ice cream base in the fridge, if possible, overnight but at least for a few hours. Afterwards remove the vanilla pod. Churn the ice cream base in your ice cream machine. Towards the very end of the churning, add about 1/4 cup of the caramelised Brulee sugar pieces. When churning is finished, put it in a freezer-proof container, cover it with plastic film and seal it with a lid. Place it in the freezer.

The next day it will be perfect to serve.

How To Make Japanese Creme Brulee Ice Cream Recipe