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Triple Cream Brie Ice Cream
- Course Desserts & Sweets
- Prep. Time 15 mins
- Cooking Time 15 - 20 mins
- Refrigeration Time 2 hrs
- Yields 8 servings
Preparation
What You Need
2 cups
(500 ml)
half and half cream
1/4
fresh vanilla bean
5 oz
(150 g)
Triple Cream Canadian Brie, rind off
5
egg yolks
3/4 cup
(180 ml)
sugar
2/3 cup
(160 ml)
35 % cream
Instructions
In a non-reactive saucepot, bring the half and half and the vanilla bean to a boil over medium-high heat. Remove from heat and melt the cheese in by whisking it until it is incorporated. Let infuse 15 minutes.
In a stainless steel bowl, whisk the yolks and the sugar together until it becomes pale yellow. Pour the half and half into the egg mixture and whisk constantly until incorporated.
Place on the stove again over medium-high heat and stir with a wooden spoon until the mixture coats the spoon, 10, 15 min.
Strain through a fine sieve and add the cream.
Cool down completely and refrigerate for at least 2 hours.
Churn in an Ice cream maker following the instructions.
Suggested accompaniment: Almond shortbread
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