The crème brûlée is from The Art of Making Gelato by Morgan Morano and the peach is from The Homemade Ice Cream Book by Robin Donovan. Both recipes are great, and the books are available on Kindle Unlimited.
I didn’t realize I was out of butane in my kitchen torch, so I made caramel shards for the crème brûlée instead of torching the sugar. It wasn’t quite as good, but still gave a similar effect.
by FooJBunowski
1 Comment
Oh man I wanna try scattering some burnt sugar in my next custard ice cream