This is the Triple Cream Brie Ice Cream recipe.
- Prep: 15 min
- Cooking: 15 min - 20 min
- Refrigeration: 2 h
- 2 cups (500 mL) 10 % 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
In a non-reactive saucepot, bring the 10 % cream 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 10 % cream 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 35 % cream. Cool down completely and refrigerate for at least 2 hours.
Churn in an Ice cream maker following the instructions.
Suggested accompaniment: Almond shortbread.