Vanilla Caramel Brownie Ice Cream Recipe (Häagen-Dazs Style) for Ninja Creami Deluxe

Directions

• Preparing the brownies
• Preheating the oven
  Preheat your oven to 180°C (fan oven). Line a small square baking tin (approximately 15×15 cm) with lightly buttered parchment paper.
• Melting chocolate
  In a bowl set over a bain-marie or in the microwave in 20-second intervals, melt the dark chocolate with the butter. Mix until smooth and homogeneous. Let cool for 5 minutes.
• Preparing the dough
  Whisk the egg with the sugar until the mixture lightens in color. Stir in the cooled, melted chocolate, then add the flour, cocoa powder, baking soda, and salt. Mix just until combined – do not overmix.
• Cooking
  Pour the batter into the prepared pan and smooth the surface. Bake for 12 to 15 minutes – the brownie should remain very moist in the center (a toothpick inserted should come out with a few moist crumbs). Do not overbake! Let cool completely, then cut into small cubes about 1 cm in size. Store in the refrigerator.
• Preparing the caramel sauce
• Dry caramelization
  In a heavy-bottomed saucepan, pour the sugar and heat over medium heat without stirring. Let it melt gradually, tilting the pan slightly if necessary. Wait until it turns a deep amber color (dark caramel, not burnt). This step takes about 5 to 7 minutes.
• De-icing
  As soon as the caramel reaches the perfect color, immediately remove it from the heat and pour in the warm cream in a steady stream while whisking vigorously (be careful of splattering!). The mixture will foam dramatically – this is normal. Return it to low heat and whisk until the caramel is perfectly smooth.
• Finish
  Stir in the butter and salt, whisking until fully incorporated. Transfer to a bowl and let cool to room temperature, then refrigerate until thoroughly chilled and slightly thickened (about 1 hour).
• Preparing the vanilla base
• Mixing the base
  In a blender, combine the heavy cream, sweetened condensed milk, egg yolks, sugar, vanilla extract, and a pinch of salt. Blend at high speed for 45 seconds until perfectly smooth, homogeneous, and slightly frothy.
• Adding the caramel swirl
  Pour the vanilla base into your jar Ninja Creami Deluxe Fill the cake three-quarters full. Then drizzle the cooled caramel sauce over the top in irregular streams (reserve 2 tablespoons of caramel for serving). Using a chopstick or knife, swirl the sauce in a few vertical zigzag motions to create a marbled effect—don't overmix, you want visible swirls.
• 24-hour freezing
  Gently smooth the surface without completely removing the marbling, seal tightly with the lid and place in the freezer on a flat surface for 24 full hours.
• Processing and final assembly
• Transformation into ice
  Remove the container from the freezer, take off the lid, and place it in the outer bowl of your machine. Secure the lid with the paddle and start the program. Ice Cream. The machine will transform the frozen block into creamy ice cream marbled with caramel.
• Re-Spin if necessary
  If the texture still seems slightly grainy after the first cycle, make a small well in the center, add 1 to 2 tablespoons of liquid cream, and run another cycle. Re-Spin to achieve a perfect creaminess.
• Incorporating the brownies
  Make a deep well in the center of the ice cream (go all the way to the bottom of the container), pour about 60 to 75 g of brownie cubes into this well, then start the program Mix-In. The machine will evenly incorporate the soft pieces into the entire mass of ice cream.
• Spectacular service
  Enjoy immediately for an ultra-creamy, Häagen-Dazs-style texture with swirls of caramel and melting brownie pieces. Optionally, drizzle with some of the reserved caramel and add a few extra brownie cubes as a garnish.