Introduction

This Homemade Crème Brûlée Ice Cream captures the rich, creamy custard flavor of classic crème brûlée with a delightful crunchy caramel brittle throughout. It’s a luxurious treat perfect for impressing guests or indulging yourself on a warm day.

A close-up view of a white rustic bowl filled with creamy vanilla ice cream mixed with golden caramel swirls and small chunks of amber caramel shards. There are three scoops of the ice cream shown, two sitting in the bowl and one being lifted by a metal spoon, showing the mix of smooth ice cream and crunchy caramel pieces. Next to the bowl, a scalloped white dish holds more caramel shards and a small white flower-shaped bowl contains another scoop of the same ice cream. The items rest on a wooden board placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

480 ml whole milk
300 ml double cream (heavy cream)
5 large egg yolks
300 g granulated sugar (divided into 100g/½ cup for the custard and 200g/1 cup for the brittle)
1 vanilla bean pod

Instructions

Step 1: Heat the milk and cream gently. Split the vanilla bean in half and scrape out the seeds using the dull side of a knife. In a medium saucepan, add the vanilla seeds, pod, milk, and cream. Cook over low heat until it starts to simmer and bubbles form around the edges. Do not let it boil. Turn off the heat.
Step 2: Whisk the egg yolks and 100g (½ cup) sugar together in a medium bowl until thickened and pale.
Step 3: Remove the vanilla pod from the milk mixture and discard. While whisking the yolks continuously, slowly pour a small amount of the warm milk mixture into the yolks to temper them. Then gradually add the rest, whisking constantly to combine fully. Placing the bowl on a tea towel can help keep it steady.
Step 4: Pour the combined mixture back into the saucepan and heat over low heat, whisking constantly. Cook until the custard thickens enough to coat the back of a spoon and leaves a clear line when you run your finger across it. If it’s not thick enough, continue heating and whisking gently.
Step 5: Strain the custard through a sieve into a clean bowl to remove any lumps. Cover the surface directly with plastic wrap to prevent a skin from forming. Refrigerate for at least two hours or overnight for extra creaminess.
Step 6: To make the caramel brittle, line a baking sheet with parchment paper. Heat the remaining 200g (1 cup) sugar in a heavy saucepan over medium-low heat. Swirl the pan to help the sugar dissolve evenly as it melts and caramelizes to a golden brown. Working quickly but carefully, pour the caramel onto the baking sheet and smooth it out evenly. Let it cool and harden for about 10 minutes, then break it into bite-sized pieces.
Step 7: Churn the chilled custard in an ice cream machine according to the manufacturer’s instructions until it reaches a soft-serve consistency.
Step 8: Gently fold ¾ of the caramel brittle pieces into the churned ice cream. Transfer to a freezer-safe container and freeze for at least 6 hours. Before serving, sprinkle the remaining brittle on top. Scoop, serve, and enjoy!

Tips & Variations

For extra vanilla flavor, add a teaspoon of vanilla extract along with the scraped seeds.
Use a fine sieve when straining to ensure an ultra-smooth custard base.
Try adding a pinch of sea salt to the caramel brittle for a salted caramel twist.
If you don’t have an ice cream machine, pour the custard into a shallow container, freeze, and stir every 30 minutes until firm.

Storage

Store the ice cream in an airtight container in the freezer for up to two weeks for best flavor and texture. When ready to serve, let it sit at room temperature for 5 to 10 minutes to soften slightly for easier scooping.

How to Serve

The image shows five scoops of creamy beige ice cream with visible swirls of golden caramel throughout. The ice cream texture looks smooth and soft with some icy crystal spots, and the caramel swirl adds a sticky, shiny contrast. The scoops sit closely together in a white bowl that has a subtle scalloped edge, and a silver spoon holds one scoop near the top left. The background features a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe without a vanilla bean pod?

Yes, you can substitute the vanilla bean with 1 to 2 teaspoons of pure vanilla extract added after heating the milk and cream. The flavor will be slightly different but still delicious.

How do I know when the custard base is thick enough?

The custard is ready when it coats the back of a spoon and a finger drawn through the coating leaves a clear line. If it’s still runny or fills in the line, continue to cook it gently while whisking.