COOKIE & CARAMEL LOADED VANILLA ICE CREAM
Okay so hear me out. Homemade ice cream, especially vanilla ice cream is the height of dessert cooking in your home kitchen. You will need an ice cream machine, which is a solid purchase for a home cook, but if you making your own creations like this loaded ice cream, it really is like nothing else. Below is my base vanilla ice cream, the most underrated flavour in the world. It’s simple in technique and features 2 whole pods (you can go with one if it’s a bit pricey) to really get in that vanilla flavour to hold up against the caramel and cookie.
If you do not have an ice cream machine head to my machine free NO CHURN ICE CREAM RECIPE which is such a winner for the creamiest result for very little work.
TIPS & TRICKS:
Fat from cream and milk gives creaminess and body; aim for a mix of heavy cream and whole milk (or equivalent) for a classic texture.
Sugar not only sweetens but controls freezing point. Too little sugar = icy texture and too much = overly soft.
When it comes to eggs custard based ice creams with egg yolks are rich and silky, whereas my recipe uses whole eggs which gives a lightness and holds flavour better.
Cool anglaise in the fridge before it hits the ice cream machine. Cold mix freezes faster and traps smaller ice crystals, giving a smoother texture.
Don’t overfill the churner and leave space for expansion. Overfilling prevents proper churning and can result in uneven texture.
COOKIE & CARAMEL LOADED VANILLA ICE CREAM
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COOKIE & CARAMEL LOADED VANILLA ICE CREAM 〰️
Time: 90 minutes
Serves: 1kg of ice cream
2 cups thickened cream
1 cup milk
2 vanilla pods, deseeded, keep skins
130gm caster sugar
2 eggs
Pinch of salt
Pre-chill ice cream machine.
Place cream and milk into a saucepan with vanilla seeds and vanilla pod skins. Place over medium low and allow to gently heat so it steeps the vanilla in. Place sugar and egg into a bowl and using an electric whisker, whisk until light and fluffy. Once cream mix comes to hot to the touch, add 2-3 ladles of the cream mixture into the egg mixture and whisk until cooled to room temperature, before combining both mixture together into the sauce pan.
Place over a medium heat, stirring with a silicone spatula until mixture thickens and reaches 83C. Pour into large bowl, stir in salt and place in fridge to cool. Once cool, pour into ice cream machine and churn according to manufacturer’s instructions.
Once ice cream has churned, add into a air tight container with layers of the vanilla ice cream, drizzle of caramel and the brown sugar cookies in broken bite size pieces, and keep layering all the way to the top to keep it loaded. Place in freezer and then enjoy by the scoop whenever you like.