Samoa Ice Cream
1 cup white sugar
1 tablespoon light corn syrup
¼ cup water
2 tablespoons unsalted butter
2 tablespoons heavy whipping cream
1. Stir together sugar, corn syrup, and water together in a heavy-bottomed saucepan over high heat. Bring sugar mixture to a boil. Boil until a deep amber in color, about 10 minutes. Remove from heat and, being extremely careful, whisk in the salt, butter, and whipping cream. Mixture will steam vigorously. Set aside to cool, but not harden, about an half an hour.
Ice Cream Base
2 cups milk
1 teaspoon pure vanilla extract
4 large egg yolks
¼ cup white sugar
½ box Samoa cookies, cut into quarters
1. Bring the milk and vanilla to a simmer in a heavy-bottomed saucepan over medium-high heat, stirring occasionally. Set aside and let cool for a couple minutes as you whisk together the yolks, sugar, and salt. Slowly pour the hot milk into the yolk mixture, whisking continuously so the yolks don’t scramble. Return the custard to the saucepan over medium heat and stir, continuously, with a wooden spoon scrapping the bottom until the custard has thickened, about 8-10 minutes. Remove from heat and pour through a sieve. Whisk in the cream and caramel until the mixture is smooth. Place the caramel custard in the refrigerator until chilled and then freeze according to the ice cream maker’s direction, adding the Samoas in the last few second of churning.