This copycat version of Ample Hills’ “The Hook” ice cream contains a burnt sugar ice cream base, chocolate swirls, caramel swirls and stroopwafels! This is the one of the few desserts that we’ve given a perfect rating to here at Eva Bakes!
There are very few desserts on this blog that receive my family’s highest endorsement. Most of the things I make are rated fairly high, but there seem to only be a handful of sweets that are perfect. This is one of them.
You all know that I am an ice cream fiend. I will eat it no matter the temperature, weather, or how full I am. There is always room for ice cream in my tummy. One afternoon, my husband and daughter decided to talk about my Ample Hills Creamery cookbook. They wanted to see if there were other flavors that we could recreate. They went onto YouTube to do a search for videos that showcased Ample Hills Creamery. One video that they watched described a flavor called “The Hook.” It was a burnt sugar ice cream with chocolate fudge pieces and chopped stroopwafels. It sounded incredible.
Sadly, the authors of the cookbook did not share this recipe. So I went off to make my own. I found a burnt sugar ice cream recipe, used store-bought chocolate sauce (hello, Hershey’s), some leftover salted caramel sauce, and store-bought stroopwafels. We assembled everything together, put it in the freezer, and waited. Some of us were more patient than others.
Once the time finally came, we took one bite and we all knew. This was one of the most PERFECT and AMAZING ice creams we had ever eaten. It had the perfect balance of sweet, crunchy, gooey and richness that we all loved. Once travel opens back up and things return back to “normal,” I hope we can take a trip to New York again so that we can try this flavor at Ample Hills Creamery to compare.
If you own an ice cream maker and need a new flavor to try, you MUST make this. It’s one of the rare desserts on this blog that my family and I would fight each other for. Speaking of which, I might go sneak some bites so I don’t have to share any more of this ice cream!
Husband’s rating: 6 out of 5 (yes, you read that right)
Addie’s rating: 5 out of 5
My rating: 5 out of 5
Copycat Ample Hills Creamery "The Hook" ice cream
- ¾ cup granulated sugar
- 2 cups whole milk
- 3 large egg yolks
- 1 Tablespoon corn starch
- 1 and ½ teaspoons vanilla extract
- 1 cup heavy cream
- chocolate fudge sauce
- salted caramel sauce
- stroopwafels chopped (I bought mine at the grocery store; you can certainly make your own if you like)
- In a large bowl, add the heavy cream. Set a fine mesh sieve over it and set it aside.
- In a small bowl, whisk together the egg yolks and corn starch. Set aside.
- In a medium sized saucepan set over medium heat, melt the sugar. Swirl the pan around (do not stir it) until the sugar dissolves and becomes a dark amber color. Keep your eye on this so the sugar doesn't burn!
- Take the saucepan off the stove and pour in the milk. The caramel will seize and bubble, but that is OK. Put the saucepan back onto the stove and stir so the caramel re-liquifies.
- Once the caramel has melted again, pour about half a cup of this mixture into your bowl with the egg yolks. Mix well until everything is uniform. Then pour this back into the saucepan and whisk vigorously so the eggs don't scramble. Your mixture should thicken slightly after about 2 minutes and be able to coat the back of your spatula or a wooden spoon.
- Pour this into your fine mesh sieve that is set over the heavy cream. Stir and then add the vanilla extract. Allow the mixture to cool before transferring to the refrigerator to cool completely. Chill this mixture for at least 8 hours or overnight.
- Once the custard is completely cool, churn it according to your manufacturer's directions.
- To assemble the ice cream, place some of the ice cream base into a freezer-safe container. Drizzle on chocolate sauce, caramel sauce and the chopped bits of stroopwafel. Repeat. Cover and store in the freezer for at least 8 hours before enjoying.