Crème Brûlée Frozen Custard
Servings: 12
Calories: 384kcal
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
Nutrition
Calories: 384kcal | Carbohydrates: 44g | Protein: 4g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 257mg | Sodium: 129mg | Potassium: 76mg | Sugar: 42g | Vitamin A: 914IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 1mg