It is girl scout cookie season and I decided to make an ice cream inspired by the famous Carmel Delight cookies.
This is an caramel ice cream with toasted coconut.
To make this Carmel Delight ice cream you will need:
2/3 cups of Caramel
2 cups of heavy cream
1 cup of whole milk
1/2 cup of sugar
1/3 cup of toasted coconut strands
pinch of salt
4 egg yolks
In a medium size saucepan combine the sugar milk and 1 cup cream. Bring it to a simmer then temper the 4 egg yolks with the the warm milk and cream. Pour the tempered egg yolks and into the saucepan add a pinch of salt and the caramel. Slowly bring the custard base up to 165 degrees and then place in a heat proof bowl and then the ice cream base in ice bath for 1 hour. Refrigerate the base for at least 4 hours or overnight and then churn in your ice cream machine when the ice cream is almost done stir in your toasted coconut. Place your ice cream in a freezer proof container and let the ice cream set for at least 4 hours in your freezer before eating.
Please leave a comment if you have any questions.
Thank you!
Posts
