Homemade Stroopwafel Ice Cream: A Creamy Dutch Delight

If you love the rich, caramel-like taste of stroopwafels and the delicious flavors of ice cream, why not make your own stroopwafel ice cream from scratch? Using high-quality stroopwafels from dutchwafflecompany.us, this recipe will guide you through making delicious homemade ice cream infused with stroopwafel goodness.

Ingredients:

For the Ice Cream Base:

• 2 cups heavy cream

• 1 cup whole milk

• ¾ cup granulated sugar

• 4 large egg yolks

• 1 teaspoon vanilla extract

• ½ teaspoon sea salt

• 4 stroopwafels, finely chopped (from DutchWaffleCompany.us)

For the Mix-ins:

• 2 additional stroopwafels, coarsely chopped

• ¼ cup caramel sauce
  
  

Instructions:

Step 1: Prepare the Ice Cream Base

1. In a medium saucepan, heat the heavy cream, whole milk, and half of the sugar over medium heat. Stir occasionally until the mixture is hot but not boiling.

2. In a separate bowl, whisk together the egg yolks and remaining sugar until light and creamy.

3. Slowly add about ½ cup of the hot cream mixture to the egg mixture, whisking constantly to temper the eggs.

4. Gradually add the tempered egg mixture back into the saucepan, stirring continuously.

5. Cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 170°F or 77°C).

6. Remove from heat, stir in vanilla extract and sea salt, and let cool for 10 minutes.

Step 2: Infuse with Stroopwafel Flavor

1. Stir in the finely chopped stroopwafels while the mixture is still warm (save the coarsely chopped stroopwafels for later).

2. Transfer the mixture to an airtight container and refrigerate for at least 4 hours or overnight.

Step 3: Churn the Ice Cream

1. Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions (usually about 20-25 minutes).

2. During the last few minutes of churning, add the coarsely chopped stroopwafels.

3. Swirl in the caramel sauce for an extra decadent touch.

Step 4: Freeze and Serve

1. Transfer the churned ice cream to a lidded container and freeze for at least 2 hours to firm up.

2. Let the ice cream sit at room temperature for a few minutes before scooping.

3. Serve and enjoy your homemade stroopwafel ice cream!

Tips & Variations:

• For an extra caramel boost, drizzle caramel sauce over each scoop before serving.

• Make a stroopwafel ice cream sundae by adding whipped cream and crushed stroopwafels.

• If you don’t have an ice cream maker, use the no-churn method: fold the stroopwafel-infused custard into whipped cream and freeze.
  
  

Eet smakelijk!

With this recipe, you’ll create a rich and creamy stroopwafel ice cream that will definitely give you the authentic Dutch indulgence. Enjoy your homemade treat—eet smakelijk, as the Dutch say!

FAQs

1. Can I make this ice cream without an ice cream maker?
Yes! Instead of churning, whip 2 cups of heavy cream to soft peaks, fold in the cooled custard, and freeze until set.

2. How long can I store homemade stroopwafel ice cream?
It’s best enjoyed within 2 weeks but can be stored in an airtight container in the freezer for up to a month.

3. Can I use store-bought caramel sauce?
Absolutely! You can also make your own by melting sugar, butter, and cream for a homemade touch.

4. Do stroopwafels get too hard in ice cream?
No, the stroopwafels maintain a soft and chewy texture, adding delicious bites to your ice cream.

5. Can I make this dairy-free?
Yes! Use coconut milk and a dairy-free caramel alternative for a plant-based version. Dutch Waffle Company also offers vegan and gluten free stroopwafels.