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
Try our Simple Vanilla Bean Panna Cotta!
Hungry for more?
Subscribe to never miss a recipe.
Follow along on Instagram, Facebook, Twitter, and Pinterest.
Crème Brûlée Frozen Custard
INGREDIENTS
- 12 egg yolks
- 1 cup superfine sugar, divided
- ½ teaspoon salt
- 1 vanilla bean cut in half and divided
- 2 cups cold heavy cream
- 1 cup cold half & half can use whole milk
- ½ to ¾ cup turbinado sugar (raw sugar)
INSTRUCTIONS
- 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.
- In a mixing bowl whisk together egg yolks, half of sugar and salt. Whisk until light and fluffy.
- Once cream mixture is scalding, add 1 cup to yolk mixture, whisking to prevent the mixture from scrambling.
- 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.
- 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)
- Allow mixture to sit until room temperature. Cover custard and chill in the refrigerator for 8 to 12 hours (overnight).
- Freeze custard according to your machine’s manufacturer’s instructions.
- Scoop custard into small jars and place in freezer until fully frozen, 3 to 5 hours.
- 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.
NOTES
- *Makes 1 1/2 quarts Frozen Custard
Did you make this recipe? We want to see!
tag @SpoonForkBacon and #SpoonForkBacon on Instagram
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.
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 :)
I have so many yolks in my fridge from eating way too many egg whites. I am making this ASAP! My kids will love it! P.S. love the little glass vessels. Can you send me a link as to where to purchase them? Thanks so much! Happy Monday!