Creme Brulee Gelato
"A rich, dense gelato."
- Ready In:
- 40mins
- Ingredients:
- 9
- Yields:
-
1 quart
ingredients
-
for the gelato custard
- 2⁄3 cup sugar
- 8 large egg yolks
- 1⁄2 cup light corn syrup
- 1 teaspoon vanilla
- 3 1⁄2 cups half-and-half
-
for the brulee crunch
- 1 tablespoon butter
- 1 cup sugar
- 1⁄4 cup water
- 1⁄2 teaspoon baking soda
directions
- 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.
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Reviews
-
The gelato portion of this recipe is indeed rich and dense and quite tasty. The brulee crunch ended up being overkill for our family - made the whole thing too sweet and made the overall texture less appealing - and I only added about one third of what the recipe made. I like sweet things and I generally like crunchy things in my ice cream, but this crunch kind of spoiled the nice flavor and texture of the gelato. I would make it again and just leave out the brulee crunch.
RECIPE SUBMITTED BY
I like to cook - mostly because I like to eat.
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<br>Yes, I really AM a Witch, although I usually use the term Pagan when asked my religion. Paganism is an Earth-based spirituality that moves in harmony to the seasons, and recognizes both the Male and Female Divine. And no, I can't fly on a broom (darn it!)
