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!
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!
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What if you do not have an ice cream maker?
Two sites with directions for you.
http://www.davidlebovitz.com/2007/07/making-ice-crea-1/
http://www.thekitchn.com/how-to-make-ice-cream-without-an-ice-cream-machine-171060
I have store bought, Trader Joe Crème Brulee. Tried, it, and the custard tasted like spoiled milk. But I don’t know if it’s just my sensitive taste buds. Wouldn’t it taste better heated? How to heat after already frozen? Thank you.
Um, I think you might be a little confused. The stuff they sell at trader joes is meant to be thawed and eaten like regular creme brûlée…our recipe is for frozen custard…aka ice cream. They’re two totally different things…
Jenny how long do you think I can keep the custard in the jars in the freezer, i.e. after stage 8?
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! http://besweetblog.com/mmjm-18/
When you say follow your machine manufacturers instruction are you referring to an ice cream machine?
Yes.
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.
Yummy! I love crème brûlée (or “crema catalana”). Cute jars :)
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?
I love using whipped egg whites to make fluffy omlets or to make super light cakes!
Looks delish! What type of glass jars did you use?
Weck!
Yummiest GIF ive ever seen!
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!
Brilliant! That is all I can say..
Oh my, this looks like heaven.
Man O’ Man! This ice cream recipe is genius!
This looks so incredibly delicious. I love creme brulee so can only imagine a frozen version is even more perfect for summer!
Looks incredible. Wow!! The creme brulee topping is simply amazing!!
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!!!
Mmm love this idea! Sounds like a dream!
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!
That last photo really has me drooling! I bet this would be a show-stopper for entertaining.
perfect excuse to use my blow torch!
I adore frozen custard and you just set me over the edge over happiness with this.
This looks and sound incredible. Wish I had some in front of me! Can’t wait to try it!
There is something quite special about cookery that involves blow torches!
Creme Brulee is my absolute favorite….but for summer all I want is frozen desserts. You are after my heart with this one!