Crème Brulée Ice Cream

Instructions

1. 1

   Split the vanilla bean quarter in half lengthwise. With the tip of a knife, remove the seeds from the vanilla pod. Set aside.

2. 2

   In a small saucepan, cook 60 ml (¼ cup) of the sugar and the water without stirring until the mixture turns an amber color. Add the hot cream and vanilla (pod and seeds) and stir until smooth. Set aside.

3. 3

   In another saucepan off the heat, combine the remaining sugar (60 ml / ¼ cup), the cornstarch and salt. Add the egg yolks and mix thoroughly with a whisk. Stir in the warm cream and milk, stirring constantly.

4. 4

   Cook over low heat, stirring constantly with a wooden spoon until the mixture thickens and coats the back of the spoon. Transfer to a bowl and let cool. Cover and refrigerate for about 3 hours, or place the bowl over an ice bath to cool the mixture faster. Remove the vanilla pod.