Crème Brûlée Ice Cream

Method

1. 01

   Step 1: Make the caramel

   Melt 150 g of sugar in a dry pan over medium heat, swirling rather than stirring. It should go deep amber and just begin to smoke.

2. 02

   Step 2: Let it down with cream

   Off the heat, pour in warm cream carefully — it hisses and spits. Back on the heat, stir until the caramel has dissolved completely.

3. 03

   Step 3: Cook the custard

   Whisk the yolks with 50 g of sugar, temper with some of the hot mixture and return it to the pan. Cook gently to 82–84 °C, until it coats a spoon.

4. 04

   Step 4: Strain and chill

   Pass it through a sieve, add the milk, vanilla and salt and chill completely, ideally overnight. A warm base churns into ice crystals.

5. 05

   Step 5: Make the shards

   Cook 80 g of sugar with a spoon of water to amber, pour it thinly onto parchment and let it set. Crush it with a rolling pin.

6. 06

   Step 6: Churn

   Churn 25–30 minutes, folding in two thirds of the shards at the end. Without a machine, freeze in a container and beat with a fork every 40 minutes, four times.

7. 07

   Step 7: Firm up

   Transfer to a container, scatter the remaining shards over and freeze at least 4 hours. Let it stand 5 minutes before serving.