Description
Imagine tapping your spoon through a thin, crisp caramel shell to find ice-cold, creamy salted caramel ice cream underneath. That is exactly what this crème brûlée ice cream is: warm and caramelized on top, soft, cold, and slightly salty underneath. Every spoonful brings together shards of caramel and melting ice cream – and that contrast is exactly what makes this dessert so good.
GOOD TO HAVE ON HAND
- kitchen torch
- small saucepan
- parchment paper
- heatproof ramekins
- small sieve
Ingredients
Units
Scale
- 100 grams white sugar
- 4 scoops of salted caramel ice cream
Instructions
- Optional: Caramelize the sugar in a small saucepan, then pour it onto a sheet of parchment paper. Leave it to cool completely and harden. Once set, transfer the caramel to a food processor and blend it into a fine powder. You can skip this step and use regular white sugar instead.
- Spoon the ice cream into the ramekins and smooth the surface, leaving a little room at the top. Sift the caramel powder or regular white sugar evenly over the ice cream using a small sieve. Briefly torch the surface until the sugar melts and forms a firm caramel shell.
- Serve immediately or return the ramekins to the freezer until ready to serve.
- Prep Time: 10 min