This easy-to-make, Homemade No Churn Creme Brulee Ice Cream is a heavenly experience in every bite. With only 7 ingredients and a little bit of patience, you’ll have a perfect vanilla ice cream swirled with caramelized sugar, sure to delight the sweet tooth of all ages.
Ingredients: Granulated white sugar, corn syrup, water, salt, sweetened condensed milk, heavy whipping cream, powdered sugar, and vanilla extract.
Supplies: Baking sheet, parchment paper or cooking spray, medium saucepan, measuring tools, mixing bowls, hand or stand mixer, 9-inch loaf pan.
Chilling and beating the sweetened condensed milk helps create a texture similar to churned ice cream without an ice cream machine. This method adds air and lightness, avoiding the overly sweet and heavy result that can occur with no-churn recipes.
Homemade No Churn Creme Brulee Ice Cream
- To make the caramelized sugar, line a large baking sheet with parchment paper and spray the paper lightly with cooking spray.
- Mix together the sugar, corn syrup, water and salt in a medium saucepan.
- Heat over medium heat in a stainless steel pan until dissolved and beginning to simmer.
- Reduce the heat to medium low and continue heating but do not stir. If needed you can swirl the pan gently every so often to keep the sugar mixed.
- Cook for 10-15 minutes or until golden in color and thick. It will get foamy and bubbly on top before it gets golden, be sure to keep heating it through this phase. Do not overcook or it will taste burnt.
- Once it has turned a light golden brown, carefully pour the mixture out onto the prepared baking sheet in as thin a layer as possible and use a greased spatula to spread it into a single, even layer.
- Allow to cool completely and then break into pieces with the bottom of a glass, rolling pin or meat tenderizer.
- Line a 9 inch loaf or similar sized, freezer safe pan with parchment paper, Set aside.
- Pour the sweetened condensed milk into a large mixing bowl and place it in the freezer while whipping your cream.
- Using a hand or stand mixer, beat the heavy whipping cream on high speed for 3-5 minutes or until it begins to get light and fluffy.
- Slowly beat in the powdered sugar, continuing to beat on high until firm peaks form, about 2-3 more minutes.
- Gently fold in the vanilla extract and then set the bowl of whipped cream in the refrigerator.
- Beat the chilled sweetened condensed milk on high speed with a hand or stand mixer in the chilled bowl until white and airy, about 3-5 minutes. The sweetened condensed milk will not whip or form peaks but it does change color and texture.
- Fold in large scoops of the whipped topping, one at a time, until fully incorporated, light and fluffy.
- Reserve ⅓ cup of the caramelized sugar and gently fold the rest into the ice cream mixture.
- Transfer the mixture into the prepared loaf pan and sprinkle the top with the remaining sugar topping.
- Cover well and freeze for 24 hours before serving.
Homemade No Churn Creme Brulee Ice Cream
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Ingredients
- 1 cup granulated white sugar
- 2 Tablespoons corn syrup
- 3 Tablespoons water
- ¼ teaspoon salt
- 14 oz can sweetened condensed milk, chilled
- 2 ½ cup heavy whipping cream chilled
- ⅔ cup powdered sugar
- 2 teaspoons vanilla extract
Instructions
-
To make the caramelized sugar, line a large baking sheet with parchment paper and spray the paper lightly with cooking spray.
-
Mix together the sugar, corn syrup, water and salt in a medium saucepan.
-
Heat over medium heat in a stainless steel pan until dissolved and beginning to simmer.
-
Reduce the heat to medium low and continue heating but do not stir. If needed you can swirl the pan gently every so often to keep the sugar mixed.
-
Cook for 10-15 minutes or until golden in color and thick. It will get foamy and bubbly on top before it gets golden, be sure to keep heating it through this phase. Do not overcook or it will taste burnt.
-
Once it has turned a light golden brown, carefully pour the mixture out onto the prepared baking sheet in as thin a layer as possible and use a greased spatula to spread it into a single, even layer.
-
Allow to cool completely and then break into pieces with the bottom of a glass, rolling pin or meat tenderizer.
-
Line a 9 inch loaf or similar sized, freezer safe pan with parchment paper.
-
Pour the sweetened condensed milk into a large mixing bowl and place it in the freezer while whipping your cream.
-
Using a hand or stand mixer, beat the heavy whipping cream on high speed for 3-5 minutes or until it begins to get light and fluffy.
-
Slowly beat in the powdered sugar, continuing to beat on high until firm peaks form, about 2-3 more minutes.
-
Gently fold in the vanilla extract and then set the bowl of whipped cream in the refrigerator.
-
Beat the chilled sweetened condensed milk on high speed with a hand or stand mixer in the chilled bowl until white and airy, about 3-5 minutes. The sweetened condensed milk will not whip or form peaks but it does change color and texture.
-
Fold in large scoops of the whipped topping, one at a time, until fully incorporated, light and fluffy.
-
Reserve ⅓ cup of the caramelized sugar and gently fold the rest into the ice cream mixture.
-
Transfer the mixture into the prepared loaf pan and sprinkle the top with the remaining sugar topping.
-
Cover well and freeze for 24 hours before serving.
Nutrition
The post Homemade No Churn Creme Brulee Ice Cream appeared first on Family Fresh Meals.