Crema catalana ice cream

Right after making crema catalana, I churned a batch of Catalan ice cream. The ice cream tastes just like the original dessert, so if these are your flavours, don’t wait too long to make it ;). These are traditional egg-yolk-based ice creams, prepared the classic way — silky smooth and rich in flavour. The taste of crema catalana and caramelised sugar is addictive; once you start eating them, you simply can’t stop…

Makes 1.2 litres of ice cream.

Ingredients for crema catalana ice cream:

• 650 ml milk
• 350 ml double cream
• 110 g sugar
• 6 egg yolks, from large eggs
• 1½–2 cinnamon sticks
• fresh peel from 1 lemon
• fresh peel from half an orange
• 1 teaspoon vanilla extract or vanilla bean paste

Pour the milk and double cream into a saucepan. Add the cinnamon sticks, vanilla, peel from the whole lemon and half the orange. (The peel should not be finely grated zest, but large strips of peel that can easily be removed later from the milk. Be careful not to include the white pith underneath, as it is bitter.) Bring to the boil. Remove from the heat and leave covered for 20–30 minutes so the mixture can infuse with the aromas of the spices. After this time, strain the milk or remove the spices and citrus peel.

Meanwhile, while the milk is cooling, place the egg yolks and sugar into the bowl of a mixer. Whisk (using whisk attachments) until pale and fluffy. Add half of the boiled and slightly cooled milk mixture to the egg yolk mixture and mix until combined. Pour the milk and egg mixture back into the saucepan with the remaining milk and heat gently. Cook over low heat, stirring frequently with a whisk, until the mixture thickens slightly: it should coat the back of a spoon (it will thicken only slightly). Immediately remove from the heat and do not allow it to boil. Cool completely, cover with cling film and chill in the fridge until thoroughly cold, preferably overnight.

Ingredients for the caramel crunch (caramel sugar):

• 1 cup sugar
• 60 ml water

Prepare a flat baking tray lined with a silicone baking mat or lightly greased with butter.

Place the sugar and water into a saucepan. Heat (without stirring) until the sugar dissolves and caramelises, reaching a deep amber colour. Do not cook the caramel for too long — caramel burns easily, and then it becomes bitter and unsuitable for the ice cream. Immediately remove from the heat and pour onto the prepared tray. Leave to cool completely. Transfer the hardened caramel sheet to a food processor and pulse into large crumbs. Set some aside for sprinkling on top later.

Pour the chilled ice cream mixture into an ice cream maker and continue according to the manufacturer’s instructions. Towards the end of churning, add the caramelised sugar pieces. Transfer to a container and freeze for several hours.

Without an ice cream maker:

Crema catalana ice cream can also be made without a machine — whisk the chilled mixture, pour into a container and place in the freezer. During freezing, blend or whisk the mixture approximately every 30 minutes during the first 3 hours so ice crystals do not form and the ice cream becomes fluffier. After the final mixing, stir in the caramelised sugar. Freeze until firm.

Serve with extra caramel crunch sprinkled on top.

Enjoy!

Recipe source: Saveur.