Hi friends! In honor of Memorial Day and the coming summer days, I wanted to bring you a frozen, warm weather treat that I can’t believe I’ve lived 30 years without: CREME BRÛLÉE FROZEN CUSTARD. Yes, this dessert tastes like a cold and creamy version of the classic French dessert, and while making homemade ice cream can be a task for beginners, it’s a process worth learning. This custard is mind-blowing delish, and if you like creme brûlée you’re going to love the scoop on this one.
I traveled to Orlando this weekend for my sister’s high school graduation. I was 13 when she was born and we have spent the majority of our lives living in different states, but by some stroke of luck we’ve wound up being family that loves each other like friends. She will be moving to Alabama this fall to go to my alma mater, and I’m honestly so excited that I may strike a sorority pose and go back to college myself. (Okay, okay, I’m kidding but only a little.)
All of her transitions and big life moments are making me nostalgic and incredibly aware of my age and the phase of life I’m in. There’s a part of me that really misses the freedom, spontaneity, possibility of those college days, but on the other hand, thank God I’ve found myself in a season that feels grounded and safe. I don’t know if 18 year old me would have mapped out the life I’m currently living, but wow… I have a lot to give thanks for.
Creme Brûlée Frozen Custard
Like this creme brûlée frozen custard. 18 year old Kate didn’t know how to make custard. She couldn’t afford an ice cream machine or discern the difference between a frozen custard and a push-pop. If we’re being honest, she probably couldn’t even spell creme brûlée. My late 20’s brought about an extra 10 pounds, 100 grey hairs, and a whole lot of extra responsibilities, but it also reinforced a firm foundation in the art of frozen dessert… hallelujer.
This creme brûlée frozen custard gets its taste from its eggy vanilla bean custard base and the crackly bits of burnt sugar crisp that are scattered throughout. Over time the sugar in the crisp breaks down and dissolves, causing those bits to turn into a thick syrupy swirl that is BEYOND. The taste unmistakably reads “creme brûlée,” and if you’re a fan of the original dessert you’re going to love it.
Unfortunately, if you don’t have an ice cream machine this creme brûlée frozen custard is not for you. I can’t recommend a method of preparation that will yield equally delicious results, so maybe just borrow a machine from a friend of invest in an inexpensive one like this! I inherited my machine from a dear friend who understood the concept of “sharing is caring,” and it has been one of the more useful pieces of unnecessary kitchen equipment I own.
Give this creme brûlée frozen custard a try this Memorial Day weekend and let me know what you think! I’ll be sharing a second recipe later this week so stay tuned!
If you like this creme brûlée frozen custard you should try:
Pumpkin Cake with Burnt Sugar Frosting
No-Churn Sugar Cookie Dough Ice CreamPrint
Creme Brûlée Frozen Custard
This creme brûlée frozen custard has swirls of toasty burnt sugar bits and a creamy mouthfeel just like the original dessert!
- Prep Time: 30
- Total Time: 60
- Yield: 1 Quart
- Category: Dessert
For the custard:
- 2 cups (480 gm) heavy whipping cream
- 1 cup (240 gm) whole milk
- 2 large eggs
- 3 large egg yolks
- ¾ cup sugar
- 1 teaspoon vanilla bean paste or extract
For the burnt sugar crunch:
- 1 tablespoon butter
- 1 cup (200 gm) sugar
- ¼ cup (60 gm) water
- ½ teaspoon baking soda
To prepare the custard:
- Combine the cream and whole milk in a medium-sized saucepan over medium-low heat. Bring the mixture to a simmer, stirring occasionally, and simmer for 10 minutes.
- Meanwhile, in a separate bowl, vigorously whisk or mix with a hand mixer on medium speed the eggs, yolks, and sugar until the mixture has started to turn pale and thicken slightly. Don’t whip to the point that it becomes bubbly or frothy.
- When the milk is done simmering, slowly pour one cup of the mixture into the egg, whisking vigorously the whole time. Don’t dump it in all at once or you’ll risk scrambling your eggs! Once the milk has been incorporated, carefully pour the mixture back into the saucepan and stir to combine. Gently cook over low heat until the mixture has thickened slightly enough to coat the back of a spoon (about 2 minutes) and then remove from heat and stir in the vanilla. Pour the mixture through a sieve to remove any clumps that may have formed and then place the entirety of the mixture into a large plastic bag. Fill the sink or a large bowl with icy water and place the plastic bag directly into it to chill the mixture quickly. While you wait for it to chill, you can begin making your burnt sugar crunch.
To prepare the burnt sugar crunch:
- Liberally butter a half sheet pan with rimmed sides that is lined with a full sheet of foil.
- In a medium, heavy-bottomed saucepan combine the sugar and water over medium heat, stirring together occasionally until the sugar dissolves. Once the mixture gets hot enough it will begin to bubble. Increase the heat to medium-high and avoid stirring it any more. You can gently swirl the pan occasionally to keep the mixture from burning in one spot. Continue cooking over heat until the mixture turns amber colored, about 10 minutes. It may barely begin to smoke. Remove the pot from heat and carefully whisk in the baking soda quickly. Dump the mixture out onto the pan and barely spread it out with a spatula. Don’t overwork it though as this will deflate all the bubbles. Allow the mixture to cool completely prior to breaking and using in the custard. You’ll want to make the crunch within a day of processing the yogurt and keep it in a sealed bag as the crunch will absorb moisture from the air and get chewy/sticky over time.
To finish the custard:
- Pour the chilled custard in a prepared ice cream machine and process according to the manufacturer’s instructions. It takes about 15-20 minutes in my machine. In the last 5 minutes of processing, crush about 2/3 of the burnt sugar crunch into small, sandy pieces and pour into the custard. Make sure it is well incorporated. I like a majority of my crunch to be fine and sandy with a few 1/8-1/4” pieces throughout. Once the custard is finished, place in a freezer-safe container and freeze until frozen! Enjoy!
Adapted from Genius Kitchen
32 thoughts on “Creme Brûlée Frozen Custard”
Pingback: 10 recettes de crème glacée maison auxquelles nous ne pouvons pas résister - Cakes Paradise
I don’t see yogurt in the recipe but you state: You’ll want to make the crunch within a day of processing the yogurt and keep it in a sealed bag as the crunch will absorb moisture from the air and get chewy/sticky over time.
Is yogurt used?
Absolutely perfect. Rich, smooth and scoopable straight from the freezer. I added a hefty splash of cognac to ensure it didn’t go too hard and made sure I took the praline right to the edge. We made waffle cones and dipped the tops into some extra finely ground praline.
Hooray! I’m thrilled to hear this!
Outstanding. My first batch curdled but that was my bad. Took more care with round two, added a dash of glycerine to aid the texture and a couple of tablespoons of cognac and it was perfect; creamy and scoop-able straight from the freezer. We made mini cones and dipped the tops in some of the extra crushed praline to rave reviews from all 🙂
Hooray! I’m thrilled to hear this!
I have an ice cream maker machine, but I have never used it. Do I need to use a “starter” with this recipe?
The ice cream maker came with a couple of containers that say @ice cream starter”, and I’m clueless.
I really want to try this recipe!
Martha–no! The starter is usually just cream, milk, sugar, and sometimes eggs…which are already included in the recipe! If you want in the future, you can make your own flavors by using a starter and mixing in Milky Way bars, fruits, cookies, spices…whatever!
Hi Kate, This looks incredible !! …. how long do you think this would keep in the freezer?
Ooooo, as long as it’s protected, I would think at least a month! 🙂
Being a creme brûlée enthusiast, I went looking for the right ice cream recipe when we bought an ice cream maker (cuisinart model $160)
I think it was the photos but also the writing and the simple ingredients prepared in a complicated manner similar to the real thing that conivinced me to try this recipe over those with way more reviews or whatnot. Man did I make the right decision. This is a perfect recipe, thank you we will be having this again soon, as will my neighbors. Scrumptious flavors and texture gaaaah
HOORAYYYY!!! I’m so happy to hear this! Enjoy!
Hi. When is the butter added during the sugar crunch?
Hi there… I so wanna try your recipe but I don’t have an ice cream maker. Is there another method I could use?
not that I know of 🙁
There is the old fashioned method of using salted ice in a metal bowl, it’s laborious, but works just as well. There is an episode of Basics with Babish on YouTube that is dedicated to making ice cream without a mixer, and the one I am talking about is the last recipe in the video! You would use this recipe instead of his for the custard, and then add the sugar crunch when he added his mixtures. Good luck!
hooray! thanks for the feedback! 🙂
This is a very interesting recipe … Can I avoid eggs ..?
Could you prepare/bake the custard mix AS Creme Brulee, in the water bath etc., and then once it cooled place it in the Ice Cream maker? I’m asking because I had in mind to use ALL cream and I’m always interested in experimenting with variations on a theme. 🙂
Interesting… I’ve never tried it! I would imagine that it could be a little thick but I have no idea. If you try it, lmk!
My first attempt at homemade ice cream YUMMMM ! This tastes amazing and was a huge hit in the household. Now to try the turtle ice cream 🙂
HOORAY! I’m thrilled to hear this. Congrats and thanks for sharing!
Hi! I don’t see when to add the vanilla?
So sorry, the change has been addressed!
Made the sugar crunch according to directions and it looked amber in the saucepan but turned white when baking soda was added. I’m using it anyway but it won’t have that caramel-ish color or flavor. Have made candy-type thing before so I’m a little baffled. So strange! Will give it another go, though!
That is really strange. White? It definitely lightens slightly, but it’s definitely still a caramel color. I’m sorry you didn’t have luck with this and I’ll keep stirring my brain to figure it out!
I really like it.thank you for sharing your recipe. I recommend you this book http://bit.ly/2HJZQdj.It will helps you:)
What have I done wrong: when I added the suger crunch, ( to the machine)
the mixture became thiner…
Hmmm… was your sugar crunch cooled completely? Did it become crunchy? The crunchy bits will dissolve in the ice cream over time, but shouldn’t have done so right when you added to the mixture. Be sure to churn your ice cream completely prior to adding the bits!
That’s it! I’m buying an ice cream machine…..