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Vanilla Caramel Ice Cream with Cookies
An ultra‑indulgent homemade vanilla ice cream with silky caramel and crunchy cookie pieces. The recipe combines a butter white caramel, a Madagascar vanilla‑flavored custard, and homemade cookies, all churned for a smooth and creamy texture.
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Critical Success Points
- • Achieve the correct color of the dry caramel (not too dark).
- • Do not exceed 85 °C when cooking the custard.
- • Mix the hot caramel with the cream without creating lumps.
- • Fold in the cookie pieces just before the final freeze to retain crunch.
Safety Warnings
- • The caramel is very hot; handle with care to avoid burns.
- • Use a thermometer to control the custard temperature to avoid egg coagulation.
- • Be careful of splashes when pouring the hot cream onto the caramel.
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