Häagen-Dazs-style Vanilla Caramel Brownie Ice Cream Recipe for Ninja Creami & Ninja Swirl

Directions

• Preparing the brownies
• Preheating and preparation
  Preheat your oven to 180°C (350°F) using the fan setting. Line a small square baking tin (approximately 12 x 12 cm) with lightly greased parchment paper. If you don't have a small tin, use a muffin tin—you'll simply be making individual mini brownies.
• Melting chocolate
  In a bowl set over a double boiler or in the microwave in 20-second intervals, melt the dark chocolate with the butter. Stir until smooth, glossy, and completely homogeneous. Let cool for 5 minutes—the chocolate should remain liquid but no longer be hot.
• Assembling the dough
  Whisk the egg with the sugar until the mixture lightens in color and becomes frothy. Stir in the cooled, melted chocolate. Then add the flour, cocoa powder, baking soda, and salt. Mix just until combined—don't overmix, or the brownies will become rubbery.
• Critical cooking
  Pour the batter into the prepared pan and smooth the surface. Bake for 10 to 12 minutes MAXIMUM — here's the absolute secret: the brownie MUST remain very moist in the center, almost underbaked. A toothpick inserted into the center should come out with moist crumbs clinging to it. If it comes out clean, it's overbaked and your brownies will be rock hard once frozen. Let it 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 ever stirring with a spoon. Let the sugar melt gradually—you can just tilt the pan slightly to distribute the heat. Watch carefully: the sugar will change from white to transparent, then begin to brown. Continue until you obtain a beautiful deep amber color, the color of dark milk caramel. About 5 to 7 minutes.
• Spectacular 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. CAUTION: The mixture will foam dramatically and splatter—this is normal! Continue whisking until the foam subsides. Return to low heat for 30 seconds, whisking constantly to smooth completely.
• Caramel finish
  Whisk in the semi-salted butter and Guérande salt until fully incorporated. The caramel should be smooth, glossy, and a beautiful deep golden color. 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
• Base emulsion
  In a high-powered 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 a pure, creamy white. The texture should be slightly frothy.
• Creating caramel marbling
  Pour the vanilla base into your jar Ninja Creami or Ninja Swirl Fill the base three-quarters full. Take your cooled caramel sauce and drizzle it over the base in thick, irregular streams (reserve 1 to 2 tablespoons for the final serving). Using a thin chopstick or knife, make a few vertical zigzag motions—3 to 4 movements MAXIMUM. Don't overmix! You want visible swirls, not a uniform beige color.
• Freezing required
  Smooth the surface very gently, preserving the marbling, seal tightly with the lid and place in the freezer on a flat surface for 24 full hours.
• Processing and final assembly
• Ice Cream Program
  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 golden caramel.
• Re-Spin recommended
  Given the very rich database, it will likely benefit from Re-Spin. Make a well in the center, add 1 to 2 tablespoons of liquid cream, and start the cycle. Re-Spin to achieve that signature Häagen-Dazs velvety texture.
• Incorporating the brownies
  Here's the final step that creates the magic! Dig a deep well in the center of the ice (go all the way to the bottom), pour about 40 to 50 g of soft brownie cubes into this well, then start the program Mix-In. The machine will gently incorporate the pieces into the entire mass without crushing them completely.
• Gourmet service
  Enjoy immediately for an ultra-creamy texture with swirls of caramel and gooey brownies. Drizzle with the reserved caramel and add a few brownie cubes as a garnish for a dramatic visual effect. For firmer balls, return to the freezer for 20 to 30 minutes.