Creme Brulee Ice Cream

Photo Credit: http://www.cafejohnsonia.com

Creme Brulee Ice Cream

Original Recipe: http://www.cafejohnsonia.com/2007/01/creme-brulee-ice-cream.html

Ingredients:

• 2 cups very cold heavy cream
• 1 cup whole milk
• 10 egg yolks
• 3/4 cup sugar
• 2 tsp. vanilla or 1 vanilla bean, split
• pinch salt
• 10-12 tsp. raw sugar
• equipment needed:  culinary torch

Instructions:

1. Beat egg yolks, sugar and salt together until thick and light in color.  Heat milk with vanilla bean, if using, until very hot.  Add to the eggs and sugar in a slow, steady stream.  Pour back into pan and cook over medium-low heat until it reaches 170-180 degrees F.  (Be really careful not to let it curdle!)  Pour through a sieve into a clean bowl.  Add the cold cream and vanilla extract, if using.
2. Chill for at least 3 hours or overnight.  Or to speed up the chilling process, use an ice water bath.*  Churn in an ice cream  maker according to manufacturer directions.  Divide the ice cream between 10-12 small freezer-proof bowls or ramekins, leaving a little space at the top.  Press a bit of waxed paper on the surface to make it smooth and flat.  Transfer to the freezer.

To serve:
Remove ramekins from the freezer about 10 minutes before serving and allow to soften a bit at room temperature.

To caramelize the sugar:
Sprinkle top of each ramekin of ice cream with 1 tsp. raw sugar.  Use a torch to caramelize the sugar.  Serve.