Crème Brulée Ice Cream

Instructions

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. 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. 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. 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.