Classic Crème Brûlée Ice Cream

1. 1 Cream 20%pack 500 ml ≈ $3.00 50 ml
2. 2 Milk 2.5%pack 930 ml ≈ $0.88 50 ml
3. 3 Sugar 25 g
4. 4 Eggspack 10 pcs ≈ $1.93 0.5 pcs

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Combine heavy cream¹ and milk² in a saucepan and heat until steaming, but do not boil.

2. Whisk 1 egg with 15 g (2 tbsp) sugar for 3 minutes until pale and thickened.

3. Slowly pour the hot milk² mixture into the egg while whisking constantly.

4. Return the mixture to the saucepan and cook over low heat for 5–7 minutes, stirring until thickened to 80 °C (176 °F)—the custard should coat the back of a spoon. Do not boil.

5. Melt the remaining 10 g (1 tbsp) sugar with 1 tbsp water over medium heat for 4–5 minutes until amber-colored, then gently fold into the hot custard.

6. Chill the mixture to 8–10 °C (46–50 °F), then whip with a mixer for 2 minutes.

7. Pour into a freezer-safe container and freeze for 5 hours, stirring with a fork every hour to prevent ice crystals.