Creme Brulee Ice Cream
2 cups (500 ml) plus 2 Tbs (30 ml) milk
1 1/2 cups (375 ml) sugar
1 Tbs (15 ml) cornstarch (cornflour)
3 egg yolks
1 cup (250 ml) heavy cream
1 tsp (5 ml) vanilla extract
Place 2 cups of the milk in a pot and bring to a simmer over moderate heat. Meanwhile, place the sugar in a large, deep pot over moderate heat. Stir with a wooden spoon until the sugar melts, then cook without stirring until the sugar is deep golden brown. Remove from the heat and add the warm milk slowly and carefully, stirring constantly - it will bubble and spurt and splatter - until the sugar is dissolved. If the sugar hardens in the bottom of the pan, heat the mixture over a low flame until it dissolves. Keep warm over low heat. Combine the cornstarch and remaining 2 tablespoons (30 ml) milk in a bowl, stirring to combine. Add the egg yolks and stir to combine. Slowly beat the milk mixture into the yolk mixture, then transfer to the pot. Cook over low heat, stirring constantly, until it thickens - do not boil. Remove from the heat and stir in the heavy cream and vanilla. Refrigerate covered until cool or overnight. Freeze in your ice cream machine according to the manufacturer's directions. Transfer to a freezer-safe container and freeze at least 2 hours before serving. Makes about 1 quart (1 L). |
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