Creme Brulee Ice Cream

Ingredients

  • 600ml ctn thickened cream
  • 250ml (1 cup) milk
  • 1 vanilla bean, split lengthways
  • 6 egg yolks
  • 140g (2/3 cup) caster sugar

Toffee

  • 215g (1 cup) caster sugar
  • 160ml (2/3 cup) water


Method

  1. Step 1
    Place a 1.25L (5 cup) metal loaf pan in the freezer. Place the cream and milk in a saucepan. Scrape the vanilla seeds into the pan. Add the vanilla bean. Bring to the boil. Set aside for 5 minutes to cool slightly. Remove the vanilla bean.
  2. Step 2
    Use a balloon whisk to whisk the egg yolks and sugar in a bowl until thick and pale, and a ribbon trail forms when the whisk is lifted. Whisk in the cream mixture.
  3. Step 3
    Pour into a clean saucepan. Cook over low heat, stirring constantly with a flat-edged wooden spoon, for 10-15 minutes or until custard thickens and coats the back of the spoon.
  4. Step 4
    Transfer the custard to a medium heatproof bowl. Cover the surface with plastic wrap to prevent a skin forming. Set aside for 30 minutes to cool slightly. Place in the fridge for 2 hours to chill.
  5. Step 5
    Pour the custard into the prepared pan. Cover with foil and place in the freezer for 6 hours or until almost set.
  6. Step 6
    Meanwhile, to make the toffee, line a baking tray with baking paper. Stir sugar and water in a saucepan over a low heat until the sugar dissolves. Bring to the boil. Simmer, without stirring, for 8-10 minutes or until dark golden. Pour evenly over the lined tray. Set aside for 10 minutes to set. Coarsely chop toffee.
  7. Step 7
    Use a metal spoon to roughly break up the ice-cream. Use an electric beater to beat the ice-cream in a bowl for 3 minutes or until smooth and pale. Fold in one-third of the toffee. Return to the loaf pan. Cover with foil and freeze for 4 hours or until firm.
  8. Step 8
    Divide the remaining toffee among glasses. Top with the ice-cream.