I took the best biscuit ever invented, chopped it into chunks and added it to my favourite vanilla ice cream. Its millionaire shortbread ice cream and one of the most delicious things I’ve made in a while.
I don’t know why everyone isn’t doing this?
I also stuffed it up, but that is when it became something else.
Here is the story:
Sadly I didn’t come up with the idea. I saw they made this flavour at the fab Creamery recently and a lightbulb went off in my head. I knew immediately it would be my next recipe mission.
I took my favourite shortbread and halved the recipe to get to the right ratio, and then I stuffed up the caramel and took it too far so it was more like toffee. But my oh my am I glad I did. The ice cream became Ben & Jerry’s Heath Bar Crunch, but with shortbread. Well they don’t call it that anymore, it’s now Vanilla Toffee Bar Crunch, but when I lived in America, that is how I knew it. It’s also one of my favourite ice cream flavours ever, So this whole project turned into such a win win situation.
I’m sure if I had made a softer caramel millionaire shortbread it would have been awesome too. I can imagine the gooey caramel part being stunning. So you can do that. Or, you can do as I did and make this harder and get a wonderfully crunchy texture on your ice cream.
Option 3. If you live in a country that sells Heath Bars, you can go and buy them. Chop them up and add them to the ice cream. You can then also decide if you want to add shortbread too. Buy that and add it to the mix.
I’m going to tell you how to make it both ways, but here is my video to get you started:
Oh, and please don’t get all freaked out about the raw egg in the recipe. If this bothers you then skip on over to a coooked custard version, but I MUCH prefer the freshness of this Ben & Jerrys ice cream recipe. Both B & J and Haagen Dazs use raw eggs in their formulations #justsaying.
I based my caramel layer on this recipe but added half the quantity of condensed milk (ie 100gms) because his was so super confusing (1/2 x 200gms?). You could also just make his recipe as his shortbread bakes for a shorter time at a higher temp so this is probably more convenient. He aslo has a cool video on how to make the caramel so that should clear up any confusion you might have
Recipe – makes about 600ml
Millionaire shortbread – makes 16 squares – more than you need for this recipe so double win win
- 180gm butter, at room temperature
- 90gm castor sugar
- 1/2 tsp vanilla extract
- 180gm flour
- 90gm cornflour
- 1/2 tsp baking powder
- 100gm condensed milk (for the toffee version or 200gms (half a tin) for the softer caramel version
- 150gm salted butter
- 50gm caster sugar
- 50gm golden syrup
150gm – 200gms dark chocolate with 70% milk solids
Vanilla ice cream – from Ben & Jerrys ice cream book
- 2 free-range egg yolks (I use large)
- 3/4 cup sugar
- 2 cups regular cream
- 1 cup milk
- 1tsp vanilla extract
To make the millionaire shortbread:
Pre heat the oven to 130C.
Cream the butter, vanilla and sugar until creamy. I use my stand mixer with paddle attachment. Add the flour, baking powder and cornflour and briefly Mix until a dough is formed.
Tip into a lined 20cm square baking tin and press down to even it out. Prick the surface all over with a fork.
Bake for an hour.
It’s important to be accurate and weigh the ingredients. Best to do this by placing your pot on a scale and then adding the ingredients to the correct weight. Place on a medium-high heat and stir constantly. When you start seeing a few darker bits turn it to low and keep stirring. When it is a nice golden colour, remove from the heat and pour over the cooled shortbread. The longer you leave it the harder it will go. I took mine to a deep caramel colour that registered 130C on a thermometer and it became toffee like. Great for the ice cream but not the best for the millionaire shortbread.
Melt the chocolate in a double boiler or in a microwave and spread evenly over the cooled caramel / toffee layer.
*note if you want to make a softer caramel add 200gms condensed milk
To make the ice cream
Beat the eggs until fluffy for about 2 minutes.
Add the sugar and vanilla carry on whisking for a further 3 minutes or so until the sugar is incorporated and the colour is pale.
Add the cream and whisk until it thickens – about 3 minutes.
Add the milk and mix to combine
Run the mix through an ice cream maker until ready according to the manufacturer’s instruction. The KitchenAid ice cream bowl works quickly and takes about 15 minutes.
Chop up the millionaire shortbread into smallish chunks. It doesn’t matter if the shortbread, caramel and chocolate separate and fill 2 cups.
Once the ice cream has reached its set point in the machine, add the pieces and churn very briefly and only until it has just combined.
Decant into a freezer proof container, sprinkle over a few more bits of chopped up millionaire shortbread (optional) and freeze until ready to serve. It will also firm up a bit more.
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