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    Brulèe Ice Cream

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    Brulèe Ice Cream

    • Preparation time: 20 minutes, plus cooling and freezing
    • Total time: 20 minutes 20 minutes

    Serves: 4 - 6


    • Caramel
    • 100g caster sugar
    • 100ml water
    • Ice cream
    • 4 medium egg yolks
    • 25g caster sugar
    • 1 vanilla pod
    • 600ml double cream
    • 50g white chocolate


    1. Put the yolks and sugar in a bowl. Scrape the seeds from the vanilla pod and add them to the yolks and sugar. Whisk until smooth.
    2. Put the cream into a saucepan and heat until almost boiling. Pour the hot cream gradually into the egg mix, stirring, then return the mixture to the pan. Heat gently, stirring, until the mixture thickens. Remove from the heat and leave to cool. Meanwhile, melt the chocolate in a bowl over a pan of simmering water. Allow to cool slightly, then stir into the cooling custard.
    3. When the mixture is cold, pour into an ice cream maker and churn according to the instructions. Alternatively, pour the custard into a freezerproof container and freeze for 2 hours until semi-frozen. Beat with a fork to disperse the ice crystals and freeze again until required. Remove from the freezer 10 minutes before serving.
    4. To make the caramel, dissolve the sugar in the water in a pan, then bring up to the boil. Boil until it begins to turn golden, then remove from the heat immediately. Pour onto a sheet of greaseproof paper on a tray, and leave to cool, then break into shards. Serve the ice cream scattered with caramel.

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