Creme Brulee Gelato
Indulge in the ultimate blend of decadence with this Creme Brulee Gelato, a luxurious dessert that marries the creamy richness of Italian gelato with the iconic caramelized topping of crème brûlée. Infused with the delicate aroma of real vanilla bean, this homemade gelato features a silken custard base churned to perfection for an irresistibly smooth texture. What elevates it to sheer extravagance is the finishing touch: a crisp, golden sugar crust created with a culinary torch or broiler, delivering a satisfying crunch with every spoonful. Ideal for special occasions or an indulgent treat, this recipe transforms a classic French dessert into a frozen delight that’s as elegant as it is delicious. Perfect for impressing guests or treating yourself, this Creme Brulee Gelato is a must-try for fans of gourmet desserts.
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Whole milk
- 0.75 cup Granulated sugar (for custard)
- 6 large Egg yolks
- 1 Vanilla bean (or 2 teaspoons vanilla extract)
- 0.25 cup Granulated sugar (for caramel topping)
Instructions
In a medium saucepan over medium heat, combine the heavy cream and whole milk. If using a vanilla bean, split it lengthwise, scrape out the seeds, and add both the seeds and the pod to the saucepan.
Warm the mixture until it begins to steam but does not boil. Remove from heat and let the flavors infuse for 10 minutes. If using vanilla extract instead of a bean, add it later in step 6.
In a mixing bowl, whisk together the egg yolks and 3/4 cup of granulated sugar until thick and pale yellow.
Slowly pour the warm cream mixture into the egg yolk mixture, whisking constantly to temper the eggs and prevent curdling.
Pour the custard mixture back into the saucepan and cook over low heat, stirring constantly with a wooden spoon or silicone spatula, until the mixture thickens slightly and coats the back of the spoon. This should take 8-10 minutes. Do not let the mixture boil.
Remove the pan from heat and strain the custard through a fine-mesh sieve into a bowl to remove any cooked egg bits or the vanilla pod. Stir in vanilla extract at this stage if using.
Let the custard cool to room temperature, then cover and refrigerate until completely chilled, at least 4 hours or overnight.
Churn the chilled custard in an ice cream maker according to the manufacturer’s instructions until it reaches a soft-serve consistency.
Transfer the gelato to a freezer-safe container and freeze for at least 2 hours to firm up.
Before serving, sprinkle 1/4 cup of granulated sugar evenly over the top of the gelato. Use a culinary torch to caramelize the sugar until golden and crisp. Alternatively, place the gelato briefly under a broiler to achieve the same effect, being careful not to let it melt.
Serve immediately and enjoy the creamy custard with a caramelized crunch!
Nutrition Facts
Calories |
2865 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.0 g | 250% | |
| Saturated Fat | 110.1 g | 550% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1616 mg | 539% | |
| Sodium | 301 mg | 13% | |
| Total Carbohydrate | 215.5 g | 78% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 212.7 g | ||
| Protein | 24.3 g | 49% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 440 mg | 34% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 487 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
