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A close up of small jars of crème brûlée  frozen custard ice cream.

Crème Brûlée Frozen Custard

Teri & Jenny
5 from 1 vote
Prep Time 15 mins
Cook Time 15 mins
8 hrs
Servings 12
Calories 384 kcal


  • 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)


  • 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.


  • *Makes 1 1/2 quarts Frozen Custard


Calories: 384kcalCarbohydrates: 44gProtein: 4gFat: 22gSaturated Fat: 12gCholesterol: 257mgSodium: 129mgPotassium: 76mgSugar: 42gVitamin A: 914IUVitamin C: 1mgCalcium: 71mgIron: 1mg
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