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Crème Brûlée Frozen Custard Brûléeing Frozen Custard Crème Brûlée Frozen Custard recipe A recipe for Crème Brûlée Frozen Custard Crème Brûlée Frozen Custard

Hi Guys! I’m very excited because today we have our first ice cream of the year…and it’s actually frozen custard! Difference between ice cream and custard? The yolk content in frozen custard is much higher, resulting in a much richer product. Yum. Today we’re starting with Crème Brûlée Frozen Custard, a deliciously velvety and creamy custard with a deep vanilla bean flavor. This frozen custard is so nice and thick  that you’re safe to brûlée the tops for a few seconds without turning everything into a creamy puddle. I absolutely love this dessert, especially since it doesn’t skip out on the best part of crème brûlée, the caramelized sugar shell. Since there are so many yolks used in this custard it’s important to make sure you keep your heat pretty low as you scald your mixture to ensure you don’t scramble your eggs. Although you strain the mixture you’ll be left with a faint taste of cooked egg….no thank you, not for me. Anyway, we could all use some frozen treats this summer and this one’s pretty awesome, me thinks. Enjoy! xx, Jenny

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Crème Brûlée Frozen Custard
Makes 1 1/2 quarts

12 egg yolks
1 cup superfine sugar, divided
1/2 teaspoon salt
1 vanilla bean cut in half and divided
2 cups cold heavy cream
1 cup cold half & half (can use whole milk)
1/2-3/4 cup turbinado sugar (raw sugar)

1. In a saucepan combine, cream, half & half, half of sugar and half of vanilla bean (caviar scraped out and added to mixture with pod). Place oven medium-low heat and simmer until sugar dissolves.
2. In a mixing bowl whisk together egg yolks, half of sugar and salt. Whisk until light and fluffy.
3. Once cream mixture is scalding, add 1 cup to yolk mixture, whisking to prevent the mixture from scrambling.
4. Add tempered yolk mixture to saucepan and whisk together. Allow mixture to scald until mixture thickens enough to coat the back of a spoon, 3 to 4 minutes.
5. Strain custard through a cheesecloth lined sieve, into a mixing bowl. Place bowl into an ice bath and stir in remaining vanilla bean half. (caviar scraped out and added to mixture with pod)
6. Allow mixture to sit until room temperature. Cover custard and chill in the refrigerator for 8 to 12 hours (overnight).
7. Freeze custard according to your machine’s manufacturer’s instructions.
8. Scoop custard into small jars and place in freezer until fully frozen, 3 to 5 hours.
9. Top frozen custards with a full layer of raw sugar (about 1 to 2 tablespoons). Carefully brûlée the tops of each custard and serve immediately.

  1. Jaclyn Not Specified Not Specified

    Creme Brulee is my absolute favorite….but for summer all I want is frozen desserts. You are after my heart with this one!

  2. Elyse Not Specified Not Specified

    There is something quite special about cookery that involves blow torches!

  3. Alaina @ Fabtastic Eats Not Specified Not Specified

    This looks and sound incredible. Wish I had some in front of me! Can’t wait to try it!

  4. Erin @ The Spiffy Cookie Not Specified Not Specified

    I adore frozen custard and you just set me over the edge over happiness with this.

  5. Donna Not Specified Not Specified

    perfect excuse to use my blow torch!

  6. Sarah Crowder Not Specified Not Specified

    That last photo really has me drooling! I bet this would be a show-stopper for entertaining.

  7. Stefanie @ Sarcastic Cooking Not Specified Not Specified

    I love frozen custard. I actually like it more than ice cream I think. That crispy top is to die for! I want to add some fresh berries too!

  8. Katrina @ Warm Vanilla Sugar Not Specified Not Specified

    Mmm love this idea! Sounds like a dream!

  9. Teresa Gonzalez Not Specified Not Specified

    WHAT???!!!! i didn’t realize how easy frozen custard was… i can’t wait to try it! i’ve also been craving creme-burle for a while now and this is the perfect combo of both. thanks so much for the recipe!!!

  10. Tieghan Not Specified Not Specified

    Looks incredible. Wow!! The creme brulee topping is simply amazing!!

  11. thelittleloaf Not Specified Not Specified

    This looks so incredibly delicious. I love creme brulee so can only imagine a frozen version is even more perfect for summer!

  12. Tahnycooks Not Specified Not Specified

    Man O’ Man! This ice cream recipe is genius!

  13. tracy Not Specified Not Specified

    Oh my, this looks like heaven.

  14. Erika Not Specified Not Specified

    Brilliant! That is all I can say..

  15. Jennifer Not Specified Not Specified

    This looks so yummy and is the perfect answer to the question of what to do with 12 egg yolks after you just used 12 egg whites to make an angel food cake!

  16. YP Not Specified Not Specified

    Yummiest GIF ive ever seen!

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  18. efenn924 Not Specified Not Specified

    Looks delish! What type of glass jars did you use?

  19. Emily Not Specified Not Specified

    I love this idea, and I bet by spinning the custard than scooping into jars not freezing it directly in the jars the custard is so light and airy. Putting this on the must make list!
    What will you do with all the egg whites?

    • Jenny Park Not Specified Not Specified

      I love using whipped egg whites to make fluffy omlets or to make super light cakes!

  20. IFeelCook Not Specified Not Specified

    Yummy! I love crème brûlée (or “crema catalana”). Cute jars :)

  21. Chris Bryant Not Specified Not Specified

    These are fun! All the work is front-loaded so you can have a stock of them on hand. The brûléeing part is fun dinner theater for gatherings too! People’s eyes bug out when I take out the brulee torch.

    Thinking a layer of fruit on bottom would be cool, blackberries or blueberries maybe mixed with honey to keep them from freeze hard. Definately making a double batch.

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  23. Amc425 Not Specified Not Specified

    When you say follow your machine manufacturers instruction are you referring to an ice cream machine?

  24. Hilari Not Specified Not Specified

    Oh my! These look amazing :) I can’t wait to try them out! I’d love to have you link back some of your delicious recipes at our Monday night link party- Moonlight & Mason Jars! Happy Tuesday!

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  26. Jesper Not Specified Not Specified

    Jenny how long do you think I can keep the custard in the jars in the freezer, i.e. after stage 8?

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  28. Jack Not Specified Not Specified

    Having a frozen custards doesn’t make sense as you loose a lot of the flavor when doing so. Unless you are willing to sacrifice taste for convenience and an very unusual way to crème brûlée.

    • Jenny Park Not Specified Not Specified

      Im pretty sure there’s some confusion here….Frozen custard is a version of ice cream, specifically from the Midwest (U.S.) made with additional egg yolks, that’s why it’s called custard, but it’s basically very rich ice cream, nothing to do with freezing the custard used in traditional creme brûlée…it’s what the post is about :)

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