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Creamy Homemade Crème Brûlée Ice Cream Recipe Easy and Perfect for Summer

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A luscious, silky, and indulgent ice cream that captures the essence of classic crème brûlée custard with a caramelized sugar crunch topping, perfect for hot summer days.

Ingredients

Scale
  • 2 cups (480 ml) heavy cream
  • 1 cup (240 ml) whole milk
  • 3/4 cup (150 g) granulated sugar, divided
  • 5 large egg yolks
  • 1 whole vanilla bean or 2 tsp vanilla extract
  • Pinch of salt
  • Optional: caramel sauce or sea salt flakes for drizzling or sprinkling

Instructions

  1. Split the vanilla bean lengthwise and scrape out the seeds. In a medium saucepan, combine heavy cream, milk, half the sugar (about 3/8 cup or 75 g), vanilla seeds, and the bean pod. Heat over medium, stirring occasionally, until the mixture is just about to simmer (about 5-7 minutes). Remove from heat and let it infuse for 10 minutes.
  2. In a separate bowl, whisk together the egg yolks and remaining sugar (3/8 cup or 75 g) until pale and slightly thickened, about 2 minutes.
  3. Slowly pour about 1/3 of the hot cream mixture into the yolks while whisking constantly to temper the eggs. Then gradually whisk the yolk mixture back into the saucepan with the rest of the cream.
  4. Return the saucepan to medium-low heat. Stir constantly with a wooden spoon or heatproof spatula until the custard thickens enough to coat the back of the spoon (about 170°F / 77°C), about 5-8 minutes. Avoid overheating to prevent curdling.
  5. Remove the vanilla pod and strain the custard through a fine mesh sieve into a clean bowl. Let cool at room temperature for 20 minutes, then cover and refrigerate for at least 4 hours or overnight.
  6. Pour the chilled custard into an ice cream maker and churn according to manufacturer’s instructions until it reaches a soft-serve consistency (usually 20-25 minutes).
  7. Transfer the churned ice cream to a freezer-safe container, smooth the top with a spatula, press parchment paper on the surface to prevent ice crystals, and freeze for at least 4 hours or until firm.
  8. Just before serving, sprinkle a thin layer of granulated sugar evenly over the ice cream surface. Use a kitchen torch to caramelize the sugar until golden and crisp. Alternatively, use the oven broiler on high for 1-2 minutes, watching carefully to avoid burning.

Notes

Keep the ice cream maker bowl frozen at least 24 hours before use for best results. Stir constantly when cooking custard to avoid curdling. Chill custard overnight for smoother texture. If no ice cream maker, use freeze-and-stir method every 30 minutes for 3-4 hours. Caramelize sugar topping just before serving for signature crack.

Nutrition

Keywords: crème brûlée ice cream, homemade ice cream, summer dessert, creamy ice cream, vanilla custard ice cream, caramelized sugar topping

Find it online: https://emacrave.com/creamy-homemade-cr-e-me-br-u-l-e-e-ice-cream-recipe-easy-and-perfect-for-summer/