McFlurry

Name: McFlurry
Prep time: 60 min
Cook time: 20 min
Yield: 4 to 6 servings
Cuisine: Down Town Classics
Ingredients: Whole Milk — 480 ml; Granulated Sugar — 212 g; Vanilla Bean — 1; Egg Yolks — 3; Heavy Cream — 480 ml; All-purpose Flour — 100 g; Sea Salt — 2 g; Granulated Sugar — 113 g; Egg Whites — 2; Heavy Cream — 60 ml; Vanilla Extract — 4 g; Unsalted Butter — 56 g; Granulated Sugar — 212 g; Unsalted Butter — 73 g; Heavy Cream — 120 ml; Sea Salt — 7 g

This elevated homemade stroopwafel McFlurry features a luxurious, rich vanilla soft-serve ice cream base swirled with homemade caramel and crisp, buttery waffle cone pieces. Delivering an incredible combination of creamy smoothness and delightful crunch, this ultimate fast-food copycat favourite brings an artisanal touch of luxury to a beloved classic dessert.

Cuisines

Cooking Instructions

Preparation: 60 minutes
Cooking: 20 minutes

Servings: 4 to 6

Notes:

Prepare a rich vanilla custard base using whole milk, vanilla bean, sugar, and egg yolks, bringing it gently to 75°C without boiling to ensure a silky texture.

Incorporate cold heavy cream into the warm custard base and chill the mixture thoroughly over an ice bath or in an ice cream maker.

If making the ice cream without a machine, place the custard bowl inside a larger bowl filled with ice and rock salt, whisking continuously for 10 minutes before freezing and repeating.

Make the homemade stroopwafel cones by whisking flour, sea salt, sugar, egg whites, heavy cream, vanilla extract, and melted unsalted butter into a batter, then cook in a waffle cone maker.

Prepare a rich caramel sauce by melting white sugar over medium heat, whisking in unsalted butter, streaming in heavy cream, and finishing with fine sea salt.

Assemble the McFlurry by combining the soft-serve ice cream base with crushed waffle cone pieces and a generous drizzle of caramel, stirring vigorously before piping into serving glasses.

Make Ice Cream Base
Heat whole milk and sugar in a saucepan, whisk in egg yolks, split vanilla bean seeds, and the pod, cook gently to 75°C while stirring constantly, then strain and whisk in cold heavy cream.

Churn or Freeze Ice Cream
Process the chilled custard base in an ice cream maker until smooth and soft-serve consistency is reached, or use the ice-and-rock-salt bowl method with regular whipping and freezing.

Make Waffle Cones
Whisk all-purpose flour, sea salt, and sugar in a bowl, separately whip egg whites, heavy cream, vanilla extract, and melted butter, combine wet and dry ingredients, and cook in a waffle cone maker before cooling.

Make Caramel Sauce
Melt granulated sugar in a saucepan over medium heat without stirring until liquefied, whisk in unsalted butter, slowly stream in heavy cream, remove from heat, and stir in sea salt.

Assemble and Serve
Spoon the soft-serve ice cream into a chilled bowl, gently fold in crushed waffle cone pieces and caramel sauce, pipe into serving glasses, and top with extra waffle pieces and a drizzle of caramel.