Caramel Cookie Crunch Ice Cream

• Refrigerated

  • 4 Egg yolks, large

• Condiments

  • 1 tbsp Corn syrup

• Baking & Spices

  • 2 cups Granulated sugar
  • 1/2 tsp Sea salt

• Snacks

  • 1 1/2 cups Chocolate sandwich cookies

• Dairy

  • 1/4 cup Butter, salted
  • 2 cups Heavy cream
  • 1 1/2 cups Whole milk

• Liquids

  • 1/4 cup Water

• Other

  • 1/2 teaspoon vanilla bean paste or extract

Found on loveandoliveoil.com

Description

Ingredients

• 2 cups heavy cream, divided
• 2 cups granulated sugar
• 1/4 cup water
• 1 tablespoon corn syrup
• 1/4 cup salted butter, cut into cubes
• 1/2 teaspoon sea salt (increase to 3/4 teaspoon if using unsalted butter)
• 1 1/2 cups whole milk
• 4 large egg yolks
• 1/2 teaspoon vanilla bean paste or extract
• 1 1/2 cups crushed chocolate sandwich cookies (about 12 cookies)

Directions

• Prepare an ice bath by nesting a smaller bowl inside a larger bowl filled with ice water. You can also use a zip-top freezer bag set inside a bowl of ice water. Place 1 cup of cream in bowl or zip-top bag and set aside. Warm remaining 1 cup cream in a small saucepan until warm to the touch (do not boil). Reduce heat to keep warm while you prepare the caramel. Place sugar, water, and corn syrup in a large heavy saucepan set over medium heat. Stir until sugar is dissolved, brushing down any stray crystals on the side of the pan with a moistened pastry brush. Once the sugar begins to boil, stop stirring, and cook, swirling the pan occasionally to ensure even browning, until sugar turns golden brown. The final caramel should have a faintly burnt smell and deep amber color. Watch this carefully as caramel can go from underdone to burnt in a matter of seconds. Remove caramel from heat and slowly pour in warm cream, whisking vigorously the entire time (caramel will bubble up so be careful as it is VERY hot). Continue to whisk, scraping the sides and corners of the pan, until no hard chunks remain. If necessary, return to medium-low heat and whisk until any remaining chunks are dissolved. Add butter and whisk until smooth and butter is melted. Whisk in salt. Measure out 1 cup of caramel and set aside (this is for swirling into/drizzling on the ice cream later). Whisk milk into remaining caramel; return saucepan to medium heat until it just starts to steam (do not let it come back to a boil). In a small bowl, whisk egg yolks. Slowly ladle in some of the warm caramel mixture, about 1/4 cup at a time, until about half of the caramel mixture has been incorporated and yolks are warm to the touch. You want to do this gradually; doing so will temper the egg yolks rather than cook them. Pour entire yolk mixture back into the saucepan and return to medium heat, stirring constantly and scraping the bottom of the pan as you do, until the mixture thickens slightly and coats the back of a spoon, about 5 to 7 minutes (it will measure approximately 170ºF on a thermometer). Do not let it to boil. Stir in vanilla extract. Pour through a fine mesh sieve (to catch any undesirable chunks) into prepared ice bath with remaining cream, and let sit, stirring occasionally, for 15 to 20 minutes or until cooled to room temperature. Cover tightly with plastic wrap and refrigerate for at least 3 hours or preferably overnight. When custard base is completely chilled, churn ice cream according to manufacturer’s instructions until the ice cream is the consistency of soft serve. When the ice cream is almost done, drizzle in a little of the leftover caramel as desired to create caramel swirls. Stir in crushed cookies and spoon a into a freezer safe container. Top with a drizzle of caramel and a few crushed cookies (for decoration, totally optional) and freeze overnight until firm. Scoop and serve drizzled with even more caramel.