Ice Cream Maker Recipes: Ultra-Rich Crème Brûlée Custard

Instructions:

1. Infuse the Dairy: Combine the heavy cream, whole milk, half of the granulated sugar (75g), the scraped vanilla bean seeds, the vanilla pod, and the salt in a saucepan. Heat over medium heat until small bubbles form around the edges (do not boil). Remove from heat and cover. Let steep for 15 minutes to fully infuse the vanilla.
2. Prepare the Eggs: While the dairy steeps, whisk the egg yolks and the remaining half of the sugar (75g) in a heatproof bowl until the mixture is pale yellow and thick (ribbon stage, 2–3 minutes).
3. Temper the Yolks (The Critical Step): Remove the vanilla pod from the dairy mixture. Slowly and gradually ladle about 1 cup (240ml) of the warm dairy into the egg mixture while continuously whisking vigorously. This raises the temperature of the yolks without scrambling them.
4. Cook the Custard: Pour the tempered egg mixture back into the saucepan with the remaining warm dairy. Return the pan to low heat. Stir continuously until the mixture thickens slightly and coats the back of a spoon (175°F to 180°F or 80°C to 82°C). Do not boil.
5. Stop the Cooking: Immediately remove the saucepan from the heat. Stir in the optional tablespoon of neutral spirit (vodka).
6. Chill Rapidly: Pour the entire custard base through a fine-mesh sieve into a clean bowl. Cover the surface with plastic wrap (to prevent a skin from forming) and transfer to the refrigerator. Chill for a minimum of 4 hours, or preferably overnight, until completely cold.
7. Churn: Ensure the custard base is thoroughly chilled (colder than 40°F / 4°C). Pour the mixture into your pre-frozen ice cream maker bowl and churn according to your manufacturer's instructions, typically 20–25 minutes, until it resembles soft-serve.
8. Harden (Ripen): Transfer the soft ice cream immediately to a shallow, airtight container. Press plastic wrap directly onto the surface and seal the lid. Freeze for a minimum of 3–4 hours until firm enough to scoop.