Creme brulee gelato recipe

1. 1

   Heat the milk and one vanilla bean to scalding, remove from the heat and let steep for about 10 minutes.

2. 2

   Remove the vanilla bean, wipe dry and make a slit down one side with a sharp knife.

3. 3

   Open the bean and with a long thin knife and scrape the tiny black seeds into the milk.

4. 4

   In a large heatproof bowl, whisk the egg yolks and sugar together until thick and creamy.

5. 5

   Whisk in the warm milk and then place the bowl over a saucepan of simmering water and stir with a wooden spoon until the custard thickens enough to coat the back of the spoon.

6. 6

   Allow to cool completely, and add up to 1 teaspoon of vanilla essence if required.

7. 7

   Prepare the caramel.

8. 8

   Slowly heat the remaining sugar in a saucepan until it has melted, tipping the saucepan around without stirring the sugar.

9. 9

   Continue heating until you achieve a light brown caramel.

10. 10

    Pour onto a lightly greased baking sheet, then allow to cool completely.

11. 11

    Chop the caramel finely.

12. 12

    Turn the custard into the ice cream machine and freeze-churn until almost ready.

13. 13

    Add the chopped caramel and continue churning until the gelato is ready to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.