Creme brulee crunch ice cream - recipe

Ingredients

Recipe , Eric lanlard , Ice cream , Creme brulee

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1
In a saucepan, heat the cream and milk.

For this step you'll need:
- 500ml Single cream
- 25ml Milk (whole)
2
In a bowl, whisk the egg yolks, sugar and seeds of the vanilla pod until light and pale. Slowly add the hot cream and milk mixture, whisking all the time.

For this step you'll need:
- 6 Egg yolk(s) (free range)
- 200g Unrefined golden caster sugar
- 1 Vanilla pods
3

Return the mixture back into the pan and on a low heat keep stirring until the mixture thickens or coats the back of a spoon.
4

Pour the mixture into a bowl and leave to cool. Once cool, put the mixture into the ice cream machine bowl and churn the mixture for 45-60 minutes, until you get a lovely ice cream and transfer into a container and put into the freezer.
5
For the brulee effect, put the sugar into a heavy based pan and put onto the heat. Heat gently until you get a golden caramel. Pour the caramel onto a lined baking tray and leave to cool and harden.

For this step you'll need:
- 200g Unrefined golden caster sugar
6

Once hardened, break the caramel into shards or small pieces and place into a food processor. Process until a fine dust is achieved. Keep aside.
7

To serve, scoop some ice cream into a traditional French brulee ramekin dish and flatten into the dish with a palate knife. Take some caramel dust and cover the top of the ice cream.

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