Cost Breakdown

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.