Salted Beer Caramel and Stroopwafel Ice Cream Sandwiches
I wanted to make Stroopwafels from scratch because that sort of thing makes me excited. So I read recipe after recipe after historical articles of the origins of these things because obviously, I know how to party.
Then I came to my senses and realized I didn’t really need to buy (and store) a Stroopwafel iron for the one or two times a year that I would actually make them. I did briefly wonder if I knew anyone who might own one in the Seattle area from whom I could borrow. I don’t. Because clearly, my friends are more normal than I am.
But if you do see me one day and I have purchased such an iron because I absolutely NEEDED to make Belgian Ale Stroopwafels for a Christmas cookie exchange, feel free to shame me vigorously. I will obviously deserve it.
Salted Beer Caramel and Stroopwafel Ice Cream Sandwiches
Ingredients
For the salted caramel:
- 1 cup sugar
- ¼ teaspoon cream of tartar*
- ¼ cup IPA beer
- 1 teaspoon vanilla extract
- ¼ cup heavy cream
- 1 teaspoon flakey sea salt
- 6 tablespoons butter
For the ice cream:
- 1 cup heavy cream divided
- ½ teaspoon vanilla extract
- 1 cup whole milk
- 3 large egg yolks
- ¼ cup sugar
For the sandwiches:
- 8 Stroopwaffels
Instructions
Make the caramel:
- Add the sugar, cream of tartar, and beer to a large heavy-bottom saucepan, stir until the sugar is dissolved, stop stirring.
- Boil until a dark amber, about 8 minutes, swirling the pan occasionally if hot spots develop.
- Remove from heat, stir in the heavy cream, vanilla, salt and butter until melted.
- Add to a storage container, allow to cool until room temperature.
Make the ice cream:
- Add the milk, vanilla, and cream to a pan over medium-high heat. Cook, stirring frequently until the milk starts to bubble around the edges. Remove from heat.
- Add the yolks to a mixing bowl with the sugar. Stir until well combined.
- Slowly add the milk mixture while whisking continuously.
- Pour back into the saucepan over medium heat. Whisk constantly until the mixture has thickened slightly and coats the back of a spoon.
- Add to an airtight container, stir in ½ cup caramel sauce. Refrigerate until chilled, about 3 hours.
- Add to an ice cream maker, churn according to manufactures specifications until a soft-serve consistency (in a KitchenAid ice cream maker, this takes about 15 minutes).
- Transfer to a freezer container, freeze until set, about 2 hours.
- Add generous scoops of ice cream in between two stroopwafels, sandwich them together.
- Freeze until ready to serve.