Vanilla Caramel Ice Cream with Cookies

Ingredients

• 200 g White sugar (For dry caramel)
• 100 g Liquid glucose (For the caramel, provides a stringy texture)
• 200 ml Heavy cream (For the caramel)
• 100 g White chocolate (Must be good quality for rich color and taste)
• 30 g Unsalted butter (Adds richness to the caramel)
• 500 ml Whole milk (Ice cream base)
• 300 ml Heavy cream (for the ice cream) (Adds creaminess)
• 50 g Milk powder (Facilitates texture and stability)
• 120 g Granulated sugar (Main sweetener for the ice cream)
• 30 g Liquid glucose (for the ice cream) (Prevents crystallization)
• 1 g Ice cream stabilizer (e.g., guar gum) (Ensures a smooth texture)
• 1 Madagascar vanilla bean (Scrape the seeds and infuse the whole pod)
• 4 Egg yolks (For the custard)
• 200 g Butter (for the cookies) (Softened at room temperature)
• 150 g Brown sugar (For the cookies, adds moistness)
• 100 g White sugar (for the cookies)
• 1 Egg (for the cookies)
• 250 g All‑purpose flour
• 0.5 g Baking powder (1/2 teaspoon)
• 1 pinch Salt
• 150 g Dark chocolate chips (Optional, for chocolate chip cookies)

Instructions

1. Dry caramel

   Pour the white sugar into an empty saucepan and heat over medium heat until it melts and turns amber.

   Time: PT7M

   Temperature: Medium heat

2. Heat the cream with the glucose

   In another saucepan, heat 200 ml of heavy cream with 100 g of glucose over medium heat until the glucose is completely dissolved.

   Time: PT5M

   Temperature: Medium heat

3. Incorporate the hot cream into the caramel

   Slowly pour the hot cream over the caramel while stirring constantly. Watch out for splatters.

   Time: PT3M

4. Add white chocolate and butter

   Remove the saucepan from the heat, add the white chocolate broken into pieces and the unsalted butter. Blend with an immersion blender until you obtain a smooth, glossy sauce.

   Time: PT4M

5. Cool the caramel

   Let the caramel sit at room temperature until it is warm (about 30 min).

   Time: PT30M

6. Prepare the dry ingredients for the ice cream

   In a bowl, mix the milk powder, granulated sugar, liquid glucose (30 g) and the stabilizer.

   Time: PT5M

7. Infuse the vanilla

   Heat the whole milk and the cream (500 ml + 300 ml) with the split vanilla bean in a saucepan to 35 °C.

   Time: PT5M

   Temperature: 35°C

8. Incorporate the dry ingredients

   Remove the vanilla bean, add the dry mixture to the hot liquid and whisk until fully dissolved.

   Time: PT3M

9. Temper the egg yolks

   Bring the mixture to 45 °C, then incorporate the 4 egg yolks while whisking continuously.

   Time: PT5M

   Temperature: 45°C

10. Cook the custard

    Continue heating while stirring until reaching 85 °C. As soon as the temperature is reached, remove from heat immediately.

    Time: PT10M

    Temperature: 85°C

11. Smooth the base

    Blend the custard with the immersion blender for 2 minutes to obtain a velvety texture.

    Time: PT2M

12. Cold maturation

    Pour the base into an airtight container, cover and place in the refrigerator for at least 12 hours (or overnight).

    Time: PT0M

13. Churn the ice cream

    Transfer the well‑chilled base to the churn and run according to the manufacturer’s instructions (about 8 minutes) until a creamy texture is achieved.

    Time: PT8M

    Temperature: 0°C

14. Bake the cookies

    Prepare the cookie dough with the listed ingredients, form balls, flatten slightly and bake in a pre‑heated oven at 180 °C for 12 minutes. Let cool completely before crumbling.

    Time: PT12M

    Temperature: 180°C

15. Incorporate the caramel and cookies

    Pour the ice cream into a large bowl, add the silky caramel using a piping bag, then fold in the cookie pieces with a silicone spatula using gentle motions.

    Time: PT5M

16. Final freezing

    Place the mixture in an airtight container and freeze for at least 30 minutes so the ice cream firms up before serving.

    Time: PT30M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

30 g

Fat

13 g

Fiber

1 g

Ingredient Substitutions

• Instead of White sugar: Cane sugar
• Instead of Liquid glucose: Corn syrup, Liquid honey
• Instead of Heavy cream: Heavy whipping cream
• Instead of White chocolate: White milk chocolate
• Instead of Unsalted butter: Margarine
• Instead of Whole milk: Semi‑skimmed milk
• Instead of Heavy cream (for the ice cream): Heavy whipping cream
• Instead of Milk powder: Whole milk powder
• Instead of Granulated sugar: Cane sugar
• Instead of Liquid glucose (for the ice cream): Corn syrup
• Instead of Ice cream stabilizer (e.g., guar gum): Xanthan gum, Agar‑agar (in small amount)
• Instead of Madagascar vanilla bean: Liquid vanilla extract (1 tsp)
• Instead of Egg yolks: Pasteurized egg yolks
• Instead of Butter (for the cookies): Margarine
• Instead of Brown sugar: Full‑cane sugar
• Instead of White sugar (for the cookies): Granulated sugar
• Instead of Egg (for the cookies): Organic chicken egg
• Instead of All‑purpose flour: Whole wheat flour (for different texture)
• Instead of Baking powder: Baking soda (¼ tsp)
• Instead of Salt: Sea salt
• Instead of Dark chocolate chips: White chocolate chunks

Equipment Needed

• Saucepan
• Kitchen thermometer
• Immersion blender
• Whisk
• Mixing bowls
• Ice cream churn
• Piping bag (optional)
• Silicone spatula
• Baking sheet
• Oven
• Cooling rack (optional)

Critical Steps — Do Not Skip

• 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.

Chef Tips from the Video

• Use liquid glucose (or corn syrup) in the caramel to achieve a stringy texture and prevent crystallization.
• Choose a plump Madagascar vanilla bean for an intense aroma.
• Blend the custard with the immersion blender right after cooking to avoid a thin omelette‑like skin.
• When drizzling caramel over the ice cream, use a fine piping bag to create beautiful filaments.

Troubleshooting

Storage

Refrigerator: Store the ice cream in an airtight container 3 to 4 days.

Freezer: Can be kept up to 1 month in the freezer.

Room temperature: Do not leave at room temperature for more than 30 minutes.

Make-Ahead Tips

• The silky caramel can be prepared 2 days ahead and kept at room temperature in a sealed jar.
• The ice cream base can be made the day before and simply churned on the day.
• Cookies can be baked ahead and stored in an airtight box.