Creme brulee gelato recipe

• 75 g (2.6oz) caster sugar
• 350 ml (12.3fl oz) whole milk
• 1 vanilla bean
• 6 egg yolks, beaten
• 75 g (2.6oz) caster sugar
• 1 tsp vanilla essence, if required

1. Heat the milk and one vanilla bean to scalding, remove from the heat and let steep for about 10 minutes.
2. Remove the vanilla bean, wipe dry and make a slit down one side with a sharp knife.
3. Open the bean and with a long thin knife and scrape the tiny black seeds into the milk.
4. In a large heatproof bowl, whisk the egg yolks and sugar together until thick and creamy.
5. Whisk in the warm milk and then place the bowl over a saucepan of simmering water and stir with a wooden spoon until the custard thickens enough to coat the back of the spoon.
6. Allow to cool completely, and add up to 1 teaspoon of vanilla essence if required.
7. Prepare the caramel.
8. Slowly heat the remaining sugar in a saucepan until it has melted, tipping the saucepan around without stirring the sugar.
9. Continue heating until you achieve a light brown caramel.
10. Pour onto a lightly greased baking sheet, then allow to cool completely.
11. Chop the caramel finely.
12. Turn the custard into the ice cream machine and freeze-churn until almost ready.
13. Add the chopped caramel and continue churning until the gelato is ready to serve.

caster sugar, milk, vanilla bean, egg yolks, caster sugar, vanilla

Taken from www.lovefood.com/guide/recipes/29288/crme-brle-gelato-recipe (may not work)