Desserts

Creme Brulee-d Ice Cream

creme-brulee
Francisco Migoya
Written by Francisco Migoya

This method is adapted from the flaming sorbet from The Fat Duck, in which low acyl gellan gum is used in the ice cream base (sorbet in their case, ice cream here). This hydrocolloid works wonders at keeping the ice cream from melting. I don’t want to give too much away on the recipe or method because that would be a very long post. The pictures will explain the process better anyway.

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