Creme Brulee Gelato

Recipe by KitchenWitch
READY IN: 40mins
YIELD: 1 quart




  • To make the gelato custard: In a medium-size bowl, stir together the sugar, egg yolks, vanilla and corn syrup to blend thoroughly.
  • In a heavy, medium-size saucepan, bring the half-and-half just to a simmer.
  • Gradually pour the warm half-and-half into the yolk mixture, stirring constantly.
  • Return the blended mixture to the saucepan.
  • Using a wooden or rubber spatula, stir the mixture over medium-low heat until custard thickens and leaves path on back of spatula when finger is drawn across, about 10 minutes (do not boil).
  • Strain the custard through fine-mesh sieve (Do NOT skip this step) into a bowl.
  • Cool in ice bath, then cover and refrigerate until cold.
  • Process the cold custard in an ice cream maker according to manufacturer's instructions.
  • To make the brulee crunch: Line a baking sheet with foil and generously butter the foil.
  • Or use the Reynold's"Release" foil, or use a Silpat sheet or other silicone coated baking mat.
  • In a heavy, medium-size saucepan, over medium-low heat, stir together the sugar and water until the sugar dissolves.
  • Increase the heat and boil the mixture without stirring until it becomes amber colored, brushing down the sides of pan with a wet pastry brush to remove sugar crystals and swirling the pan occasionally to cook evenly.
  • (About 10 minutes will be required to achieve an amber coloring.) Remove the pan from the heat.
  • Stir in the baking soda and immediately transfer the caramel mixture to the buttered baking sheet (or other sheet, as above).
  • Allow the caramel to cool completely, and break it into small pieces to make the brulee crunch.
  • Swirl 3/4 of the crunch into the gelato, then freeze gelato until firm.
  • Sprinkle servings with remaining crunch before serving.