I've been so excited to share this recipe with you....crème brûlée ice cream! It was inspired by an annual tradition at our house - crème brûlée on New Year's Day!
It's so easy to make - start off with the recipe for vanilla ice cream (custard style, not Philadelphia style) from David Lebovitz's The Perfect Scoop. After you churn it, separate the ice cream out into several ramekins and smooth out the tops as flat as you can get them. Cover each ramekin, then freeze for at least a day.
Then, when you're ready to serve them, take the ramekins out of freezer and cover each with a thin, even layer of granulated sugar. You can swirl the sugar around and then dump the excess out to ensure it's nice and even. If you have a kitchen torch, torch them as you would for regular crème brûlée. Our kitchen torch is out of fuel, so I put mine under the broiler in the oven. You'll have to put the ramekins in when the oven is cold, then turn on the broiler - this will prevent your ramekins from cracking under a sudden temperature change. Using the broiler works just as well as a kitchen torch, just make sure to keep a close eye on the ramekins so they don't get too burnt!
If you used the broiler, you'll find the top layer of ice cream has melted, so stick the ramekins in the fridge after you've browned the sugar to your liking. After about 5 minutes, put them in the freezer, for about 5-10 minutes. Then, you're ready to enjoy crème brûlée like no other!