Description
This Homemade Crème Brûlée Ice Cream recipe combines the classic creamy custard flavor of traditional crème brûlée with crunchy caramel brittle pieces folded into smooth, rich ice cream. Slow-cooked custard is chilled and churned to perfection, then finished with homemade caramel chips for an indulgent dessert that marries creamy and crunchy textures beautifully.
Ingredients
Scale
Custard Base
- 480 ml whole milk
- 300 ml double cream (heavy cream)
- 5 large egg yolks
- 100 g granulated sugar (½ cup, for custard)
- 1 vanilla bean pod
Caramel Brittle
- 200 g granulated sugar (1 cup, for brittle)
Instructions
- Heat the milk and cream: Split the vanilla bean pod and scrape out the seeds. Add seeds, pod, whole milk, and double cream to a medium saucepan. Heat over low heat until the mixture just starts to simmer with bubbles around the edges, but do not boil. Turn off heat.
- Whisk eggs and sugar: In a medium bowl, whisk together the 5 egg yolks and 100 g sugar until the mixture becomes thickened and pale in color.
- Temper the egg yolks: Remove the vanilla pod from the milk mixture. While whisking the yolks continuously, slowly pour a cup of the hot milk mixture into the yolks in a thin stream to temper. Then gradually add the rest, whisking thoroughly to combine completely.
- Thicken the custard: Pour the combined mixture back into the saucepan and return to low heat on stovetop. Stir constantly and heat until the custard thickens enough to coat the back of a spoon and a clear line remains when you run your finger across it.
- Sieve, cool, and refrigerate: Strain the thickened custard through a sieve into a bowl. Cover with plastic wrap pressed onto the surface to prevent a skin from forming. Refrigerate for at least 2 hours or overnight for best creaminess.
- Make the caramel brittle: Line a baking sheet with parchment paper. Heat the remaining 200 g sugar in a heavy-based saucepan over medium-low heat, swirling gently until melted and golden brown. Pour the caramel onto the baking sheet and spread quickly with an offset spatula. Let cool and harden for 10 minutes, then chop into pieces.
- Churn the ice cream: Pour the chilled custard into an ice cream machine and churn according to manufacturer instructions until it reaches soft-serve consistency.
- Add caramel brittle and freeze: Fold ¾ of the caramel brittle 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 and enjoy!
Notes
- Use fresh eggs and high-quality vanilla bean for the best flavor.
- Do not allow the milk mixture to boil, as it can curdle the custard.
- Tempering the eggs is crucial to avoid scrambling.
- The caramel sets quickly, so work swiftly when spreading it on the parchment.
- For best texture and flavor, chill the custard mixture overnight before churning.
- You can store the ice cream in an airtight container in the freezer for up to 1 week for optimal freshness.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: French-inspired
Keywords: Crème brûlée ice cream, homemade ice cream, caramel brittle, custard ice cream, creamy dessert, French dessert ice cream
