Crème Brûlée Crunch Ice Cream: My 10th Bake of Christmas! скачать в хорошем качестве

Crème Brûlée Crunch Ice Cream: My 10th Bake of Christmas!

For my 10th Bake of Christmas, I'm going to create an ice cream dessert with a crunchy caramel topping...very indulgent. Serves 4 Ingredients 500ml single cream 250ml milk 6 egg yolks 200g granulated sugar 1 vanilla pod For the brûlée effect 200g granulated sugar Method 1. In a saucepan, gently heat the cream and milk. In a bowl, whisk the egg yolks, sugar and the seeds of the vanilla pod until light and pale. Slowly add the hot cream and milk mixture, whisking all the time. 2. Return the mixture to the pan and on a low heat keep stirring until the mixture thickens enough to coat the back of a spoon. 3. Pour the mixture into a bowl and leave to cool. Once cool, put the custard into the prepared ice cream machine bowl and churn for 45-50 minutes. Transfer to a container and put into the freezer to firm. 4. For the brûlée effect, put the sugar into a heavy based pan and put onto the heat. Heat gently until you get a golden caramel then pour the caramel onto a lined baking tray and leave to cool and harden. 5. Once hardened, break the caramel into shards or small pieces and place into a food processor. Process until fine dust is achieved then set aside. 6. To serve, scoop some ice cream into a traditional French brûlée ramekin dish and flatten into the dish with a palate knife. Take some caramel dust and cover the top of the ice cream. Happy Baking! Eric Lanlard x