“The Girl Scouts is where I became acquainted with the idea that a woman can do anything. Learning that early on has a tremendous impact on the development of a young girl’s personality. It had a huge impact on me. ..” ~ Lisa Ling, TV Journalist
It’s Girl Scout Cookie week here at 365scoops because as you know I am up to my ears in cookies! This flavor, Caramel deLite (aka Samoa Ice Cream) is a really special one. Though I am generally partial to chocolate-based ice creams, the vanilla bean is so perfect it makes me wonder if I really do love chocolate more than vanilla. (Upon further reflection, I realized that I do still prefer chocolate, but vanilla bean is a close second.)
I have very fond childhood memories of Samoa cookies (when they changed names to Caramel deLites is beyond me!). I was a girl scout for one hot second and though the memories still remain, the most important take-home lesson was never go through a winter without buying Girl Scout Cookies. Glad I’ve got that one covered this year.
This ice cream intends to deconstruct the cookie into an ice cream form. I polled my friends to ask about the flavor base, whether it should be vanilla or chocolate. One friend suggested toasted coconut (which would be the most accurate portrayal of the cookie) but the only problem is that I hate coconut. The caramel and chocolate in this cookie, however, completely redeem the coconut, and so I decided to play up those flavors instead.
This ice cream is a vanilla bean base with swirls of salted caramel, chocolate fudge, and chunks of Caramel d’Lite cookies. Need I say more? Personally I’ve been eating this ice cream in a dish, one scoop of Chocolate Thin Mint, one scoop of Caramel deLite. Then I give up on the dish and head straight for the container. I can’t help myself, it’s addictive.
So, dig in, and enjoy!
Caramel deLite Ice Cream
Flavor created by 365scoops
Ice Cream Ingredients
Adapted from David Lebovitz
3 cups half-and-half
3 egg yolks
3/4 cup sugar
1 tbs vanilla bean paste
1 tsp bourbon vanilla extract
10 Caramel deLites (Samoas) cut into small pieces
Caramel Sauce Ingredients
Adapted from Smitten Kitchen
1/2 cup sugar
3 tbs butter
1/3 cup cream
a few pinches (or fresh grinds) of sea salt to taste
Fudge Sauce Ingredients
Adapted from David Lebovitz
1/2 cup sugar
1/3 cup light corn syrup
1/2 cup cream
6 tbs cocoa powder (sifted!)
1/2 tsp of vanilla
Since this is a multi-step ice cream you may want to make it over the course of 2 days. The major mistake I made was trying to do it all in one day. A word to the wise – don’t rush the cooling process. Ice cream must be extremely cold when you pour it into the machine. That’s why I highly recommend cooling the base in the refrigerator for at least 2 hours. I should heed my own advice. A second word to the wise – don’t rush the churning process; if you put ice cream into the freezer before it’s fully churned it will be far less creamy and even slightly icy. Thankfully the mixture was cold enough (though not as cold as it should have been) and I only tried to shave a few minutes off the churning process so not too much damage was done. In fact, The Husband didn’t even notice. I guess I’m cursed with a keen sense of taste for ice cream so I noticed, but this was still very, very good.
Anyhow, if you’re doing this in 2 days I would recommend making the caramel and fudge sauces the day before. They both keep in the refrigerator for up to a week. If you’re making it in one day, I recommend making the ice cream base, and while it’s chilling, make the caramel and chocolate. Since I made this in one day, here’s what I suggest:
First, make the vanilla ice cream base. Pour the half-and-half into a large saucepan. Add in the vanilla bean paste and vanilla extract. Heat until small bubbles form around the edges and set aside. In a large heat-proof bowl whisk together three egg yolks and 3/4 cup of sugar until the mixture gets pale yellow and thick. Temper the eggs by slowly pouring the hot milk liquid into the egg yolks, stir thoroughly. Once mixed, pour back into the saucepan and heat until it reaches 17o degrees (using a food thermometer) or, if you don’t have one, until it is thick enough to coat the back of a spatula or wooden spoon. Let the mixture cool completely before refrigerating for at least 2 hours.
While the mixture is cooling make the caramel sauce. Melt the sugar over medium to moderately high heat in a larger pot than you think you’ll need–at least two quarts, whisking or stirring the sugar as it melts to ensure it heats evenly. Cook the liquefied sugar to a nice copper color.
Add the sea salt and butter and stir until the butter melts. Lower the heat and slowly drizzle in the heavy cream, whisking the whole time. The sauce will foam and hiss; just ignore it and whisk until the sauce is smooth. Taste it and if you think it needs more sea salt, grind in a bit more. Set aside until needed. This can be stored in the refrigerator for up to a week.
Next, make the fudge sauce. Mix together the sugar, corn syrup, cream, and cocoa powder in a medium saucepan. Heat over medium heat, whisking constantly until the mixture begins to bubble ever so slightly at the edges.
On the bottom of a freezer safe container drizzle some caramel and fudge. Top with a few scoops of ice cream and then drizzle with caramel and fudge. Repeat the process until you’ve run out of ice cream and caramel (there will be tons of left over fudge). Top with a few extra crumbles of cookie, and swirls of caramel and chocolate. Transfer to the freezer an let it harden for a few hours or overnight before enjoying.
The Verdict: Other than the fact that I had shpilkes and rushed the cooling/churning process, this was a delicious ice cream! We still have a bit in our freezer, which I am dutifully eating daily, at times, for breakfast. Please do not judge! The Husband loves this flavor and we both think that you should try making it at home. Enjoy!