Crème brûlée gelato recipe
Please note: this recipe requires an ice cream machine to make.
A smooth vanilla ice cream with crunchy pieces of caramel. This creamy gelato tastes wonderful with fresh fruits marinated in an alcohol sugar syrup – peaches in brandy, for instance, or cherries in Kirsch.
Ingredients
- 350 ml whole milk
- 1 vanilla bean
- 6 egg yolks, beaten
- 75 g caster sugar
- 1 tsp vanilla essence, if required
- 12.3 fl oz whole milk
- 1 vanilla bean
- 6 egg yolks, beaten
- 2.6 oz caster sugar
- 1 tsp vanilla essence, if required
- 1.5 cups whole milk
- 1 vanilla bean
- 6 egg yolks, beaten
- 2.6 oz caster sugar
- 1 tsp vanilla essence, if required
- 75 g caster sugar
- 2.6 oz caster sugar
- 2.6 oz caster sugar
Details
- Cuisine: Italian
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 120 mins
- Cooking Time: 0 mins
- Serves: 4
Step-by-step
- Heat the milk and one vanilla bean to scalding, remove from the heat and let steep for about 10 minutes.
- Remove the vanilla bean, wipe dry and make a slit down one side with a sharp knife. Open the bean and with a long thin knife and scrape the tiny black seeds into the milk.
- In a large heatproof bowl, whisk the egg yolks and sugar together until thick and creamy. Whisk in the warm milk and then place the bowl over a saucepan of simmering water and stir with a wooden spoon until the custard thickens enough to coat the back of the spoon.
- Allow to cool completely, and add up to 1 teaspoon of vanilla essence if required.
- Prepare the caramel. Slowly heat the remaining sugar in a saucepan until it has melted, tipping the saucepan around without stirring the sugar.
- Continue heating until you achieve a light brown caramel. Pour onto a lightly greased baking sheet, then allow to cool completely. Chop the caramel finely.
- Turn the custard into the ice cream machine and freeze-churn until almost ready. Add the chopped caramel and continue churning until the gelato is ready to serve.
Ice Cream Machine Cookbook by Rosemary Moon. Published by Apple Press, £9.99
You might also like:
Ice cream truffles with almond and biscuit crumb recipe
Comments
Be the first to comment
Do you want to comment on this article? You need to be signed in for this feature