10/10/09

crème brûlée ice cream w/ rum-soaked black cherries


Who doesn't love crème brûlée? That crunchy top, that perfect ratio of cream to vanilla to sugar? Perfect. I've always wanted to try Pierre Herme's recipe for crème brûlée ice cream. It truly is wonderful. I know my boring words sound like everyone else, but seriously it's that good, and it's that easy to make. Don't be intimidated because it's the famous Pierre Herme, no no, it's easy. Have you ever been to his little shop in Paris? Here is a couple fun photos to get you tickled about it here . There really is always a long line to get in there.
With this recipe I had to kick it up a notch by adding in my own touch, you don't have to. But I just thought the addition of fresh black cherries would be perfect, and it was. The sweet black cherries melded perfectly with the caramel, and I think it's because the texture of the cherries was just right. I don't know about you but I love a little texture in my ice cream. I had made this recipe back in August when the black cherries were nice and ripe. This past summer I ate a lot of ice cream and a lot of hot fudge sauce, bad I know. But looking back, it was worth it. There is this little hole-in-the-wall place on cape cod that sells the best hot fudge sauce, to be honest their ice cream isn't that great, but the hot fudge sauce, oh man does it satisfy. It's so thick, and so fudgey and always nice and warm. Alright that's enough...I'm getting hungry!
We have a winner in my giveaway. Kirsten of More Cheese More Chocolate was the lucky winner. Congrats to you Kirsten! Please email me your address and which cookbook you would like.


crème brûlée ice cream
by pierre herme
print recipe

custard
2 ¼ cups whole milk
2 cups heavy cream
5 plump/moist vanilla beans, split lengthwise & scraped (save pulps & pods)
10 large egg yolks
1 cup + 2 tb white sugar

(I added in about 1 cup of rum soaked black cherries to the ice cream mix: 1 cup chopped black cherries soaked overnight in about 3 TB of dark rum)

Bring the milk, cream and vanilla beans (pulp & pods) to a boil in a 2-quart saucepan. Remove the pan from the heat, cover, and set the mixture aside for 1 hor.
Center a rack in the oven and preheat the oven to 210 F or as close to the temp as possible – 200 F or 22 F will still be fine. Set aside 2 – 11 by 7 by 2-inch pans. (the pan size is not crucial – what’s important is to use a pan or pans in which, when you add the custard, the mixture will form a layer that’s only ¾ inch thick).
In a large mixing bowl, whisk the yolks and sugar together until the mixture thickens slightly. Slowly strain the vanilla-infused liquid over the yolks, whisking to blend the ingredients but taking care not to beat in lots of air. Discard the vanilla bean pods.
Pour the mixture into the pans and slide them into the oven. Bake for about 45 minutes, or until the custard is just set, at which point it will still shimmy when shifted but a knife inserted in it will come out clean. Transfer the pans to cooling racks and allow the custard to cool to room temp., then refrigerate the custard for 2 hours, or until thoroughly chilled.

the caramel
1/3 cup + 1 ½ tb white sugar
4 ts salted butter, room temp
1/3 cup heavy cream

Working in a deep saucepan, caramelize the sugar: place the pan over medium heat. Sprinkle about 2 tb of the sugar over the center of the pan and when the sugar starts to melt and color, stir it with a wooden spoon. When all the sugar is caramel colored, add another 2 tb of sugar and cook and stir as before. Continue until all of the sugar is cooked and the caramel is a deep mahogany color – test the color by dropping a bit on a white plate. Careful with this next step! Standing away from the pan, stir in the butter. Then, still standing back, add the heavy cream. Don’t be alarmed if the caramel erupts in big bubbles – it’s normal. Stir the caramel until well blended and smooth. Remove the pan from the heat and pour the caramel into a heatproof container: a glass measuring cup with a spout is perfect. Set aside at room temp until needed.

finishing
1. Pour the chilled custard into the container of a blender (or use a food processor or immersion blender) and whir until the cream is smooth and once again liquid. Freeze the mixture in an ice cream maker, following the manufacturer’s directions. Remove the ice cream from the machine, pack it into a freezer container, and place it in the freezer for about 30 minutes to an hour before proceeding. (You can freeze the ice cream longer, but it’s easier to mix with the caramel when it’s still in the soft-freeze stage).
2. To turn the crème into creme brulee, you can add the caramel in one of two ways. The most elegant way to combine the two elements and prepare the ice cream for serving is to layer the ice cream and caramel in a terrine. (see step 3. for the second way of adding the caramel to the ice cream). If you have a metal terrine made especially for ice cream, one with a lid, use it; if not, a 9 by 5-inch loaf pan will be fine. Line the bottom of the terrine with a layer of ice cream – don’t worry about getting a smooth layer – then drizzle a layer of caramel over the cream. Continue in this way until the terrine is filled; aim for about four layers ice cream and three of caramel. Cover the terrine tightly with its lid or a double layer of plastic wrap and store in the freezer until set. To serve, you can either scoop or slice. If you decide to scoop the ice cream out of the terrine, dig into the terrine so that each scoop has both ice cream & caramel. If you’re going to slice the terrine, it’s best to unmold it first. Dip the terrine briefly into a basin of hot water, then turn it out onto a serving plate and cut into slices.
3. Alternatively, you can swirl the caramel into the ice cream into a large mixing bowl. Spoon about a quarter of the ice cream into the bowl, drizzle over about a third of the caramel, add more ice cream, and then add more caramel; continue in this fashion until all the ingredients are used. Now using a large, sturdy rubber spatula or metal serving spoon, fold the caramel into the ice cream. Don’t be too thorough – you want the ice cream to be swirled with caramel. (If you end up incorporating the caramel evenly throughout the ice cream, you’ll produce the world’s best caramel ice cream). Pack the ice cream into a freezer container, seal tightly, and store in the freezer until set. Keeps in freezer for about 1 week. Makes 1 ½ quarts.
Note: I added in my chopped black cherries soaked in rum when I added in the caramel, about 3/4 cup.

55 comments:

  1. I used to looooove crème brûlée - holy yum.

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  2. I can't resist a good crème brûlée. Yum.

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  3. Oh, what a fabulous idea, I would love to try this - yum!

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  4. I think a company should hire you to come up with new flavor ideas for them! Black cherry with creme brulee? Just sounds so good!

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  5. Mmmm...creme brulee. I love this!!! It's been on my things to make for such a long time. I need to get s move on it!!!

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  6. You've got a real winner there.

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  7. Creme brulee ice cream is pure genius! Wanna share your boyfriend?

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  8. Pierre Hermé sure knows what he's doing. But you don't have bad ideas either eh girl! Love the addition of the cherries, I'm sure they were perfect together! I think creme bruléé might be my next ice cream!

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  9. i'll admit it. I don't like creme brulee. i wish i did. all the flavors are good. but i hate the texture difference between the sugary top and the custardy bottom. maybe i'd like this ice cream, though

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  10. That looks like sheer heaven! What a combination!

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  11. It looks so creamy. Sigh, wish I liked ice cream :(

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  12. I love creme brulee (favorite dessert). I have had it in gelato, but never ice cream. Do you deliver?

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  13. Damn you..dont you know I am on a diet! A giveaway idea??
    Ok here it is..but it must be rigged so I can win! A plane ticket to the Cape so I cant eat this icecream!

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  14. I love creme brulee! that crunchy top with the velvety smooth center..mmm.

    This looks and sounds incredible Dawn! Thanks for the info about danishes at Epcot :-)

    Your next giveaway should be dinner with/made by you. Count me in! I'd like to start with this ice cream.

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  15. I love cream brulee! I never thought of it as icecream even though creme brulee is icecream just baked. It must have been a nice contrast with the black cherries.

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  16. Y-U-M!!!!! delish...totally need a bite right now ;)

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  17. That's just grogeousness dripping from your blog. I love the texture you got from the added sweet black cherries. Thanks for the virtual trip tp Pierre Hermes!!

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  18. creme brulee ice cream? what a stellar notion, and not only do your cherries add a lovely visual effect, but the taste they contribute sounds terrific as well. too bad it's becoming too cold for ice cream here. wait, too cold for ice cream? who am i kidding? :)

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  19. You got me drooling over my keyboard..

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  20. This I would love to try...so out of this world!!

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  21. This really does look, heavenly, Dawn! WOW! And my favorite dessert of all time is ice cream! So yay!

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  22. My husband loves crème brûlée (I do, too, but barely get a bite before he scarfs it all down). This looks fantastic but it also makes me pine for summer, now that cold temps are here.

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  23. I've never had creme brulee... I probably shouldn't admit that, should I? Heh. Looks awesome though.

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  24. Wow! now I am craving something sweet.

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  25. Creme brulee ice cream - is there no end to your wickedness? :)

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  26. You are fantastic with your creations! Bless you!

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  27. Oh my Dawn this is incredible! I'll have to try this!

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  28. Now this is Creme Brulee with a twist! I love it! It looks absolutely delicious!!

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  29. I can't resist. I've been looking at the title of this post, fearful that it would make me hungry. It did.

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  30. I would have two bowls of this it looks so so fabulous Dawn!

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  31. Gorgeous looking ice cream!

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  32. Creme brulee ice cream sounds so good!

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  33. creme brulee is my husband's favorite dessert so I will have to make this for him very soon.

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  34. OMG this looks incredible.

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  35. There you go again...making me drool all over my keyboard. This looks SPECTACULAR!

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  36. Looooove crème brûlée! Great idea making it into ice-cream! I'm drooling all over the pic.

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  37. I don't like creme brulee, it is a texture thing. I bet I would love your ice cream though!

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  38. That looks and sounds out of this world!! Man, I wish I had some for dessert right now!

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  39. Gosh, who could resist such an indulgent dessert?

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  40. Looks amazing. I am forwarding this to my brother as it is one of his favorites.

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  41. I have the book and I've always wanted to make this! I can imagine it's very brulee-y- but I love the touch with the cherries even more! :)

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  42. Creme brulee ice cream sounds incredible and I just love the addition of black cherries, this would be my new favorite ice cream flavor!

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  43. ohhhhhhhh wow this looks incredible!! :)

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  44. What a great sounding ice cream. 5 vanilla beans and 10 egg yolks+ cream and sugar = Holy yum! What a treat!

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  45. That makes me drool on my keyboard :-)

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  46. i think i just swallowed my tongue. Creme me.

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  47. Vanilla Beans! So that we can make this recipe! Five? Wow, you know it has to be incredible with those ingredients.

    Congrats to the winner and thanks for sharing the recipe!
    ~ingrid

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  48. OMG seriously Dawn...you out-do yourself EVERY post!! This looks decadent!! Can you put a scoop on the plane (with ice) and send some to me? :)

    You so would have loved those dogs. I'm a cat person but those dogs were irrisistable!

    xoxo

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  49. harcout breton10/15/09, 10:31 AM

    crème brûlée with vanilla beans, omg. Simply resistible.

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  50. As if folks aren't already eating enough crème brulée. :) Yet another ice cream recipe to try one day.

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  51. Another great combo by Dawn! You do rock things out big time. Love the addition of the cherries!

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  52. wow. this sounds incredible... can i have a scoop?

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  53. It is raining today and yet I am thinking about trying this ice cream. Is that wrong? ha ha. I love the flavors here, especially the black cherries.

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  54. This looks awesome! Just put a little bit of booze in my food and you will have me every time! ;)

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