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Ice Cream Crème Brûlée
A quick and easy play on a classic Crème Brûlée, using Carte D’Or Ice Cream.
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8 scoops of Carte D’Or Caramel Cinnamon Waffle Ice Cream (200g/400ml)
8 tsp brown sugar
Place 3 raspberries into each of the 4 ramekins.
Scoop the Carte D’Or Caramel Cinnamon Waffle Ice Cream and spread evenly between the 4 ramekins. Push down and smooth off the tops using a palette knife.
Freeze the ramekins for 20 minutes.
Serve remove from the freezer, sprinkle each ramekin with 2 teaspoons of sugar and caramelise quickly using a blow torch. Serve immediately.