Creme Brulee Ice Cream Recipe
This creme brulee ice cream recipe takes the flavor and classy style of creme brulee and brings it into the world of ice cream.
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Sounds a little like the makings of a delicious ice cream to me!
When you put this idea into a homemade ice cream recipe, you get a creamy vanilla ice cream with bits of hard caramel pieces throughout. Delicious!
Helpful Hint: Don’t serve this ice cream to very young children. The hard jagged caramel pieces could hurt them. We didn’t give it to our 1 year old and our 3 year old found it difficult and didn’t enjoy it.
Now let me show you how to make this creme brulee ice cream recipe.
Creme Brulee Ice Cream Recipe
No eggs / Eggless
Ice Cream Maker Time: Approximately 20-25 minutes
Makes: 1 1/2 quarts
Servings: Ten 1/2 cup servings
Ingredients:
Caramel/Toffee
1 cup sugar**
Ice Cream Base
2 eggs
1/2 cup sugar
1 cup milk
2 cups heavy whipping cream
1 tsp vanilla
**Helpful Hint: Caster sugar will work best for this because it is ground finer – so it melts quicker. However, I made mine with regular granulated sugar – just to make sure it worked. It does! So if that’s all you have, you can use granulated sugar. It will just take longer to melt.
Directions:
Make ice cream without an ice cream maker.
Caramel/Toffee
To make the toffee, line a cookie sheet with aluminum foil.
Then in a small saucepan, place half the sugar (1/2 cup). Heat over low heat.
Stirring frequently, continue to heat sugar until it begins to caramalize. When this begins to happen, add the remaining 1/2 cup of sugar.
When the sugar has melted completely, remove from heat and pour the melted sugar over the aluminum lined cookie sheet. Set aside to cool.
To speed up the cooling, you can put the melted caramel in the fridge.
Once the caramel has cooled completely, remove the aluminum foil with the caramel from the cookie sheet and place on a flat work surface.
Roll over the hardened caramel with a rolling pin, breaking up the caramel into little pieces – whatever size you desire – I prefer smaller pieces.
Place pieces in a cup, for easy transfer to your ice cream.
Ice Cream Base
You can make the ice cream base while the caramel/toffee is cooling.
Combine milk with sugar and stir until sugar dissolves completely.
Stir in heavy whipping cream and vanilla. Combine well.
Pour this ice cream base into your ice cream machine.
Mix about 25-30 minutes or according to manufacturer’s instructions.
Remove ice cream from ice cream maker and place in a storage container.**
Add carmel pieces (including any caramel powder that may have been produced when you broke it up.
Stir caramel pieces into ice cream.
Serve or place in freezer…and enjoy this creme brulee ice cream recipe!
**Helpful Hint: Do NOT add caramel pieces to the ice cream maker while it is churning. I broke my caramel pieces up small – about the size of chocolate chips – and tried this. It doesn’t work. It’s not good for your ice cream maker.
Creme Brulee Ice Cream Recipe
With eggs
Prep Time: 15 minutesChill Time: at least 2 hours
Ice Cream Maker Time: Approximately 20-25 minutes
Makes: 1 1/2 quarts
Servings: Ten 1/2 cup servings
Ingredients:
Caramel/Toffee
1 cup sugar**
Ice Cream Base
1 cup milk
1/2 cup sugar
2 cups heavy whipping cream
1 tsp vanilla
**Helpful Hint: Caster sugar is the best sugar to use because it melts quicker (it’s a finer grind). But, I made my toffee with regular granulated sugar. I wanted to make sure it would work. It does! So, if you just have granulated sugar, you can use that.
Directions:
Make ice cream without an ice cream maker.
Caramel/Toffee
First, line a cookie pan with foil.
In a small saucepan, place half the sugar (1/2 cup) and heat over low heat.
Heat sugar until it begins to caramelize, stirring often. When sugar begins caramelize, stir in the rest of the sugar (1/2 cup).
When sugar has completely melted, pour it over the foil lined cookie pan. Set aside to cool.
Once the caramel has cooled completely, place the foil with the caramel on a countertop (remove from pan).
With a rolling pin, roll over the hardened caramel to break the caramel into little pieces – large or small – I prefer smaller pieces.
You can transfer these pieces to a small container to make putting them in your ice cream easy.
Ice Cream Base
You can make the ice cream base while the caramel/toffee is cooling – or before making the toffee, since it to must cool.
Whisk eggs and sugar together in a bowl. Set aside.
In a saucepan, heat milk over med. heat until it just begins to boil.
Pour the heated milk over the beaten egg and sugar mixture. Whisk together.
Pour this mixture back into the saucepan and heat over low heat.
Continue to heat until the mixture thickens and begins to stick to the back of your spoon.
Place in refridgerator and chill about 2 hours until mixture has cooled completely.
Once cool, stir in heavy whipping cream and vanilla. Combine well.
Pour this ice cream base into your ice cream machine.
Churn about 25-30 minutes or according to manufacturer’s instructions.
Remove ice cream from ice cream maker and place in a storage container.**
Add carmel pieces (including any caramel powder that may have been produced when you broke it up.
Stir caramel pieces into ice cream.
Once this creme brulee ice cream recipe is complete, you can serve or place in freezer…and enjoy!
**Helpful Hint: Do NOT add caramel pieces to the ice cream maker while it is churning. I broke my caramel pieces up small – about the size of chocolate chips – and tried this. It doesn’t work. It’s not good for your ice cream maker.
That’s how you make creme brulee ice cream.
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By Jenn Fraiser
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