Equipment
Ingredients
Roasted Sprouts
- 450 g brussels sprouts, trimmed and halved
- 60 ml pure maple syrup
- 15 ml olive oil
- 2 g sea salt
Custard Base
- 480 ml heavy cream
- 240 ml whole milk
- 5 egg yolks
- 100 g dark brown sugar, packed
- 1 g ground cinnamon
- 30 ml pure maple syrup
- 5 ml vanilla extract
Nutrition (per serving)
Method
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
Toss the halved Brussels sprouts with 60ml maple syrup, olive oil, and sea salt directly on the baking sheet. Arrange them cut-side down.
Roast the sprouts for 25-30 minutes, or until deeply caramelized and the outer leaves are very dark (nearly black) and crispy. This heavy char is essential for the smoky flavor profile.
Remove sprouts from the oven. Finely chop about 50g of the best-looking caramelized bits and set aside for the mix-in. Transfer the remaining roasted sprouts (approx 350g) to a heavy saucepan.
Add the heavy cream, whole milk, and cinnamon to the saucepan with the roasted sprouts. Bring to a bare simmer over medium heat, then remove from heat, cover, and let steep for 30 minutes to infuse the vegetable notes.
In a separate bowl, whisk the egg yolks and brown sugar until pale and slightly thickened.
Return the cream mixture to a simmer. Slowly ladle about 120ml of hot cream into the yolks while whisking constantly to temper them. Pour the tempered yolk mixture back into the saucepan.
Cook over low heat, stirring constantly with a spatula, until the custard thickens enough to coat the back of the spoon and reaches 82°C (180°F). Do not let it boil.
Strain the custard through a fine-mesh sieve into a clean bowl, pressing on the sprouts to extract all liquid and flavor. Discard the spent vegetable pulp.
Stir in the remaining 30ml maple syrup and vanilla extract. Cover with plastic wrap touching the surface and chill in the refrigerator for at least 4 hours, preferably overnight.
Churn the chilled base in your ice cream maker according to manufacturer instructions. In the last minute of churning, fold in the reserved chopped caramelized sprout bits.
Transfer to a freezer-safe container and freeze for at least 2 hours to firm up before serving.
Chef's Notes
- Select small sprouts as they tend to be sweeter and less bitter than larger ones.
- The 'nearly black' roasting instruction is critical—it converts sulfurous compounds into nutty, complex flavors similar to coffee or dark chocolate.
- Serve with a garnish of crumbled crispy bacon (if not vegetarian) or a sprinkle of coarse sea salt to highlight the sweet-savory contrast.
Storage
Freezer: 2 weeks — Best consumed within 1 week for optimal texture; cover surface directly with plastic wrap to prevent ice crystals.
