Ingredients for Creme Brulee Gelato
- ¾ cup granulated sugar, plus extra for brûléeing
- 6 large egg yolks
- Light Corn Syrup
- Vanilla
- Half And Half
- Butter
- Water
- Baking Soda
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How to Make Creme Brulee Gelato
- In a medium saucepan, combine heavy cream, milk, and ½ cup of the granulated sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture is just simmering.
- In a separate bowl, whisk together the egg yolks, remaining ¼ cup of sugar, and salt until pale and slightly thickened.
- Temper the egg yolks by slowly whisking in about ½ cup of the warm cream mixture. This prevents the eggs from scrambling.
- Pour the tempered egg yolk mixture into the saucepan with the remaining cream mixture. Cook over low heat, stirring constantly with a spatula, until the custard thickens enough to coat the back of the spoon (about 8-10 minutes). Do not boil.
- Remove from heat and stir in the vanilla extract.
- Strain the custard through a fine-mesh sieve into a bowl. Cover the surface directly with plastic wrap to prevent a skin from forming.
- Refrigerate for at least 4 hours, or preferably overnight.
- Churn the chilled custard in an ice cream maker according to the manufacturer's instructions.
- Once churned, transfer the gelato to an airtight container and freeze for at least 2 hours to firm up further.
- Before serving, scoop the gelato into individual serving bowls. Sprinkle each serving generously with extra granulated sugar.
- Use a kitchen torch to caramelize the sugar until golden brown and bubbly. If you don't have a torch, you can briefly broil the gelato in the oven, watching carefully to prevent burning.
Nutrition Information (Approximate per serving)
Sodium
51 g
Sugar
1525g
Fat
404g
Carbs
168g
