Creme Brulee Gelato Recipes

CREME BRULEE

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Beat egg yolks, 4 tablespoons white sugar and vanilla extract in a mixing bowl until thick and creamy.
• Pour cream into a saucepan and stir over low heat until it almost comes to boil. Remove the cream from heat immediately. Stir cream into the egg yolk mixture; beat until combined.
• Pour cream mixture into the top pan of a double boiler. Stir over simmering water until mixture lightly coats the back of a spoon, about 3 minutes. Remove mixture from heat immediately and pour into a shallow heat-proof dish.
• Bake in preheated oven for 30 minutes. Remove from oven and cool to room temperature. Refrigerate for at least 1 hour or overnight.
• Preheat oven to broil.
• In a small bowl combine remaining 2 tablespoons white sugar and brown sugar. Sift this mixture evenly over custard. Place dish under broiler until sugar melts, about 2 minutes. Watch carefully so as not to burn.
• Remove from heat and allow to cool. Refrigerate until custard is set again.

CREME BRULEE GELATO

Steps:

• To make the gelato custard: In a medium-size bowl, stir together the sugar, egg yolks, vanilla and corn syrup to blend thoroughly.
• In a heavy, medium-size saucepan, bring the half-and-half just to a simmer.
• Gradually pour the warm half-and-half into the yolk mixture, stirring constantly.
• Return the blended mixture to the saucepan.
• Using a wooden or rubber spatula, stir the mixture over medium-low heat until custard thickens and leaves path on back of spatula when finger is drawn across, about 10 minutes (do not boil).
• Strain the custard through fine-mesh sieve (Do NOT skip this step) into a bowl.
• Cool in ice bath, then cover and refrigerate until cold.
• Process the cold custard in an ice cream maker according to manufacturer's instructions.
• To make the brulee crunch: Line a baking sheet with foil and generously butter the foil.
• Or use the Reynold's"Release" foil, or use a Silpat sheet or other silicone coated baking mat.
• In a heavy, medium-size saucepan, over medium-low heat, stir together the sugar and water until the sugar dissolves.
• Increase the heat and boil the mixture without stirring until it becomes amber colored, brushing down the sides of pan with a wet pastry brush to remove sugar crystals and swirling the pan occasionally to cook evenly.
• (About 10 minutes will be required to achieve an amber coloring.) Remove the pan from the heat.
• Stir in the baking soda and immediately transfer the caramel mixture to the buttered baking sheet (or other sheet, as above).
• Allow the caramel to cool completely, and break it into small pieces to make the brulee crunch.
• Swirl 3/4 of the crunch into the gelato, then freeze gelato until firm.
• Sprinkle servings with remaining crunch before serving.

EASY 3-INGREDIENT VANILLA CREME BRûLéE

Steps:

• Preheat the oven to 325°F. In a microwave-safe bowl, heat the ice cream in 20 second intervals, stirring between, until melted. Let the ice cream cool for 5 minutes. Whisk in egg yolks one at a time until the mixture is smooth and consistent. Pour evenly into 2 oven-safe ramekins.
• Move the ramekins to a baking dish with a high rim. Pour boiling water into the baking dish until half-way up each ramekin. Bake for 40-50 minutes or until set but still jiggly in the center. Allow to cool completely, then wrap with plastic wrap and transfer to the fridge for 2 hours or up to 3 days.
• When ready to serve, let the ramekins come to room temperature for 30 minutes, then sprinkle 1 tablespoon of sugar over each creme brulee. If you have a kitchen blow torch, torch the sugar until golden and bubbly. If you don't, broil on the top rack of the oven at 500°F for 2-3 minutes, watching to make sure they don't burn. Serve immediately.