Flavor #42 - Creme Brulee Ice Cream

I love a good Creme Brulee after a great steak dinner. We love it so much around this house that we have our own special dishes and a blow torch to cook up the top as they would in a professional kitchen. As you really can't take a flame to ice cream successfully, I had to scout out some alternatives.

1 1/2 Cups Heavy Cream

1 1/2 Cups Milk

5 Egg Yolks

1 Cup Sugar

1 Teaspoon Vanilla

1/2 Teaspoon Corn Flour

I went with the eggs and cornflour in the base as I wanted a thicker, more custard like consistency to echo a traditional creme brulee. The brownish flecks you see are the crusted sugar bites as you would have on the top of your freshly served creme brulee.  That was the challenge for me in this recipe as it is easy to burn the sugar on something like this and I did so more than once!

1 Cup of Sugar

2 Teaspoons Water

You will have to make this part of the recipe well in advance of putting the custard mix in the machine as this takes time to make and to cool. The recipe I found looked simple. However, it took me three tries to get close to what I wanted. My first try I burned badly. The second I took out prematurely and was all lumpy and the wrong color.  The third try was still a little more singed than I prefer, but the others in the house seem to like it and it does set off the sweet taste of the custard base.  Once you get the mix melted and to the correct color, carefully pour it out on a non-stick surface and allow a lot of time for it to cool and harden. From there, break it up into small bite-sized pieces.  Careful, as the melted sugar can get sharp!

It almost looks like a collection of sea glass! Add the sugar pieces after the mix comes out of the machine.

Now I will have to get some steaks!

Enjoy!