Crème Brulée Ice Cream - Cuisinart ICE50BCU User Manual

Crème Brulée Ice Cream
550ml double cream
280ml whole milk
1 vanilla pod, split lengthways
6 large egg yolks
150g soft light brown sugar
Pinch salt
1 tbsp vanilla extract
ß Place the cream, milk and vanilla pod in medium saucepan and bring to the simmer over a medium-low
heat. Reduce the heat to low and simmer for 15 minutes.
ß Place the egg yolks and brown sugar in a medium bowl and beat until thick and pale brown.
ß Add a small amount of the hot mixture to the egg mixture and mix well, then add the egg mixture into
the rest of the hot cream mixture and stir. Cook over a medium-low heat, stirring constantly until war-
med through, do not allow to boil.
ß Strain the custard through a sieve into a medium bowl. Using the back of a knife, scrape out the seeds of
the vanilla pod and stir into the custard. Discard the pod.
ß Stir in the salt and vanilla extract. Place cling fi lm over the bowl, so that it touches the custard to prevent
a skin forming. Chill for at least 8 hours.
ß Remove the cling fi lm and pour the chilled mixture into the mixing bowl.
ß Attach the motor arm to the housing with the mixing paddle and lid in correct position. Set the timer to
35-45 minutes for soft ice cream and 45-60 for hard ice cream, the mixing process will begin.
ß When fi nished an audible tone will sound, ice cream is ready to serve. Serve sprinkled with Brulée
crunch.
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