Cookie & Candy Ice Cream

Cookie and candy ice creams showcase mix-in technique. Proper preparation ensures textures survive freezing.

Cookie Dough Ice Cream

Vanilla base with safe-to-eat cookie dough chunks.

Ingredients

Component	1x	2x
Vanilla Base
Whole milk	300g (1¼ c)	600g (2½ c)
Heavy cream	320g (1⅓ c)	640g (2⅔ c)
Granulated sugar	140g	280g
Egg yolks	100g (5)	200g (10)
Corn syrup	25g	50g
Vanilla bean	1 pod	2 pods
Fine sea salt	2g	4g
Cookie Dough
All-purpose flour (heat-treated)	95g	190g
Unsalted butter, softened	60g	120g
Brown sugar	55g	110g
Granulated sugar	25g	50g
Heavy cream	30g	60g
Vanilla extract	3g	6g
Fine sea salt	1g	2g
Mini chocolate chips	50g	100g

Yield: ~1100ml (1x)

Method

Heat-treat flour:

1. Spread flour on baking sheet. Bake at 175°C / 350°F for 5 min. Cool completely.

Make cookie dough:

1. Cream butter and sugars until fluffy.
2. Add cream, vanilla, salt. Mix until combined.
3. Add heat-treated flour. Mix just until incorporated.
4. Fold in chocolate chips.
5. Roll into small balls (~8g each). Freeze 30 min.

Make base:

1. Split and scrape the vanilla bean. Combine the milk, cream, sugar, corn syrup, and salt with the whisked egg yolks (add the vanilla pod and seeds) in a quart mason jar; finger-tighten the lid. Sous vide 82.8°C / 181°F for 50 min, swirling at 25 min. Strain hot.
2. Age overnight.

Churn:

1. Process base to -6°C.
2. Add frozen cookie dough balls in last 30 sec.

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Brownie Ice Cream

Fudgy brownie chunks in chocolate ice cream.

Ingredients

Component	1x	2x
Chocolate Base
Dutch-process cocoa	25g	50g
Dark chocolate, chopped	85g	170g
Whole milk	320g (1⅓ c)	640g (2⅔ c)
Heavy cream	280g (generous 1 c)	560g (2⅓ c)
Granulated sugar	125g	250g
Egg yolks	100g (5)	200g (10)
Corn syrup	30g	60g
Fine sea salt	3g	6g
Brownie Pieces
Prepared fudgy brownies	150g	300g

Yield: ~1000ml (1x)

Method

1. Prepare brownies: Use fudgy brownie recipe, slightly underbaked. Cool completely. Cut into 1.5cm cubes. Freeze 30 min.

2. Make chocolate base: Whisk the cocoa into the milk. Combine the milk, cream, sugar, corn syrup, and salt with the whisked egg yolks in a quart mason jar; finger-tighten the lid. Sous vide 82.8°C / 181°F for 50 min, swirling at 25 min. Strain hot over the chopped dark chocolate; whisk until melted and smooth.

3. Churn: Process to -6°C. Add frozen brownie cubes in last 30 sec.

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S’mores Ice Cream

Graham, marshmallow, and chocolate.

Ingredients

Component	1x	2x
Graham Base
Whole milk	320g (1⅓ c)	640g (2⅔ c)
Heavy cream	300g (1¼ c)	600g (2½ c)
Granulated sugar	100g	200g
Brown sugar	40g	80g
Egg yolks	100g (5)	200g (10)
Corn syrup	25g	50g
Graham cracker crumbs	40g	80g
Fine sea salt	2g	4g
Vanilla extract	5g	10g
Mix-ins
Mini marshmallows	60g	120g
Dark chocolate chunks	70g	140g
Graham cracker pieces	40g	80g

Yield: ~1000ml (1x)

Method

1. Infuse graham: Combine milk, cream, and graham crumbs. Heat to 70°C. Steep 30 min. Strain.

2. Make custard: Combine the infused milk and cream, sugars, corn syrup, and salt with the whisked egg yolks in a quart mason jar; finger-tighten the lid. Sous vide 82.8°C / 181°F for 50 min, swirling at 25 min. Strain hot.

3. Finish: Add vanilla once below 40°C.

4. Age: Chill overnight.

5. Churn: Process to -6°C. Add marshmallows, chocolate, and graham pieces in last 30 sec.

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Candy Bar Ice Cream

Snickers-style with peanuts, caramel, nougat.

Ingredients

Component	1x	2x
Peanut Butter Base
Creamy peanut butter	80g	160g
Whole milk	320g (1⅓ c)	640g (2⅔ c)
Heavy cream	280g (generous 1 c)	560g (2⅓ c)
Granulated sugar	110g	220g
Egg yolks	100g (5)	200g (10)
Corn syrup	30g	60g
Fine sea salt	3g	6g
Vanilla extract	5g	10g
Mix-ins
Roasted peanuts, chopped	60g	120g
Soft caramel, cubed	70g	140g
Milk chocolate chunks	60g	120g

Yield: ~1000ml (1x)

Method

1. Make peanut butter base: Whisk the peanut butter into the milk and cream. Combine with the sugar, corn syrup, and salt and the whisked egg yolks in a quart mason jar; finger-tighten the lid. Sous vide 82.8°C / 181°F for 50 min, swirling at 25 min. Strain hot. Whisk in the vanilla once below 40°C.

2. Prepare caramel: Use freezer-soft caramel recipe. Cut into 8mm cubes. Freeze 30 min.

3. Churn: Process to -6°C. Add peanuts, caramel, and chocolate in last 30 sec.

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Birthday Cake

Vanilla cake batter flavor with sprinkles.

Ingredients

Component	1x	2x
Cake Batter Base
Yellow cake mix	50g	100g
Whole milk	320g (1⅓ c)	640g (2⅔ c)
Heavy cream	300g (1¼ c)	600g (2½ c)
Granulated sugar	110g	220g
Egg yolks	100g (5)	200g (10)
Corn syrup	25g	50g
Butter extract	3g	6g
Vanilla extract	5g	10g
Fine sea salt	2g	4g
Mix-ins
Rainbow sprinkles (quality)	40g	80g
White chocolate chips	50g	100g

Yield: ~1000ml (1x)

Method

1. Heat-treat cake mix: Spread on baking sheet. Bake 175°C / 350°F for 5 min. Cool.

2. Make base: Whisk the cake mix into the cold milk. Combine with the cream, sugar, corn syrup, and salt and the whisked egg yolks in a quart mason jar; finger-tighten the lid. Sous vide 82.8°C / 181°F for 50 min, swirling at 25 min. Strain hot.

3. Finish: Add extracts once below 40°C.

4. Age: Chill overnight.

5. Churn: Process to -6°C. Add sprinkles and white chocolate in last 30 sec.

Note

Use quality sprinkles (jimmies) that resist bleeding. Cheap sprinkles will dissolve and muddy the ice cream.

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Oreo Cookies and Cream

Double-stuffed cookie pieces.

Ingredients

Component	1x	2x
Vanilla Base
Whole milk	300g (1¼ c)	600g (2½ c)
Heavy cream	320g (1⅓ c)	640g (2⅔ c)
Granulated sugar	130g	260g
Egg yolks	100g (5)	200g (10)
Corn syrup	25g	50g
Fine sea salt	2g	4g
Vanilla extract	5g	10g
Mix-ins
Oreo cookies, coarsely crushed	140g (~14 cookies)	280g

Yield: ~1000ml (1x)

Method

1. Make vanilla base: Combine the milk, cream, sugar, corn syrup, and salt with the whisked egg yolks in a quart mason jar; finger-tighten the lid. Sous vide 82.8°C / 181°F for 50 min, swirling at 25 min. Strain hot. Whisk in the vanilla once below 40°C.

2. Prepare cookies: Crush into irregular pieces—some fine crumbs, some larger chunks.

3. Age base: Chill overnight.

4. Churn: Process to -6°C. Add cookie pieces in last 30 sec.

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Peppermint Bark

White chocolate peppermint with dark chocolate.

Ingredients

Component	1x	2x
Peppermint Base
Fresh peppermint leaves	25g	50g
Peppermint extract	2g	4g
Whole milk	320g (1⅓ c)	640g (2⅔ c)
Heavy cream	300g (1¼ c)	600g (2½ c)
Granulated sugar	130g	260g
Egg yolks	100g (5)	200g (10)
Corn syrup	25g	50g
Fine sea salt	2g	4g
Mix-ins
White chocolate chunks	70g	140g
Dark chocolate chunks	50g	100g
Crushed candy canes	30g	60g

Yield: ~1000ml (1x)

Method

1. Blanch mint: Blanch 10 sec, ice bath, squeeze dry. Blend with milk. Strain.

2. Make custard: Combine the mint milk, cream, sugar, corn syrup, and salt with the whisked egg yolks in a quart mason jar; finger-tighten the lid. Sous vide 82.8°C / 181°F for 50 min, swirling at 25 min. Strain hot. Whisk in the peppermint extract once below 40°C.

3. Age: Chill overnight.

4. Churn: Process to -6°C. Add chocolates and candy cane in last 30 sec.

Caution

Serve within 5 days—candy cane softens quickly in frozen environment.