This ice cream captures the rich flavor of the crunchy top on a crème brûlée, while still managing to stay subtle. Even though it isn’t a “throw it all in the machine” type recipe, the effort is worth it in the end. The ice cream is great alone, on a waffle, or in a Coca-Cola float - so far I’ve tried all three.

If you’ve caramelized sugar before, you know it is a delicate balancing act of not allowing the sugar to turn black, so when you are preparing it, remove it as soon as it reaches the desired deep copper color. 

Burnt Sugar Ice Cream

1 1/4 cups whole milk
1 3/4 cups best-quality heavy cream
1 cup sugar
1 large egg + 2 yolks
1/2 teaspoon vanilla extract (you could also scrape the seeds of a vanilla bean into the first stage)
1 pinch salt

1/4 cup water + ice & additional water

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In a heavy saucepan, combine milk, heavy cream, and 1/4 cup of the sugar. Heat mixture until thoroughly hot (but not simmering), stirring occasionally. Let stand for 10-15 minutes.

Beat the whole egg and yolks, 1/4 cup sugar, and salt, with an electric mixer or whisk until mixture is pale yellow and thick, 3-5 minutes.

Prepare an ice-water bath of a large bowl filled nearly halfway with ice and water. You will have to adjust the amount of water to accommodate your smaller bowl.

Ladle 1/2 cup of the warm cream/milk mixture into the egg/sugar mixture, whisking to avoid cooking the egg. Transfer (while whisking) this mixture back into the saucepan. Over low heat cook until it registers 180 degrees on an instant read thermometer, stirring constantly (3-5 minutes). Custard should be the thick enough to coat the back of a spoon, but should not bubble or boil.

Combine the remaining 1/2 cup sugar with 1/4 cup water in a small saucepan. Cook covered, without stirring, over medium-heat, until it becomes a dark mahogany color. Combine with the custard mixture.

Pour the final mixture through a medium-mesh sieve into a non-reactive bowl, set in the ice bath. Stir often and allow the mixture to cool to room temperature. Cover and refrigerate 5+ hours or overnight. After the ice cream mixture has chilled, stir gently, transfer to ice cream maker and follow manufacturer’s directions. When the ice cream is processed, freeze in an airtight container for a couple of hours, until solid. Let the ice cream stand at room temperature for a few minutes before serving.