A from-scratch McFlurry featuring homemade vanilla soft serve custard churned with rock salt and ice, crispy waffle cone pieces, and silky caramel sauce—assembled and piped to recreate the fast food classic at home.
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Soft Serve: In a medium saucepan, add the sugar and milk. Heat over low to 170°F (75°C) or just until small bubbles begin to form around the perimeter of the saucepan. Do not boil. Stir to dissolve the sugar.
Using a paring knife, split the vanilla bean lengthwise and using the tip of the knife, scrape out the seeds. Add the seeds and the pod to the milk. Whisk to distribute the distinctive black specks of vanilla.
Into a small bowl with the egg yolks, carefully ladle in some hot milk and whisk vigorously to gently bring the eggs up to temperature. Pour the tempered eggs into the saucepan with the milk and continue to heat and whisk the custard, maintaining a consistent temperature of 170°F (75°C).
Once the custard is thick enough to coat the back of a spoon, strain through a fine mesh sieve into a bowl placed over an ice bath.
Whisk in the cold heavy cream and allow the custard to sit in the ice bath until completely chilled.
To transform the custard into soft-serve, either utilize an electric ice-cream maker according to the instruction manual or, fill a very large bowl with ice and add a generous amount of rock salt. Toss to combine.
Add 1/3 of the ice cream base into a smaller bowl and nestle it into the large bowl of salted ice. Continuously whisk the custard for 10 minutes until thickened, or churned.
Place the bowl into the freezer for 10 minutes. Then remove and nestle it back into the bowl of salted ice and whisk for another 10 minutes until the custard reaches a soft-serve consistency.
Serve immediately. Repeat with the remaining 2/3 of custard.
Waffle Cone: Line a baking sheet with a cooling rack and set aside.
In a medium bowl, whisk together the flour, salt, and sugar.
In a separate, medium bowl, whisk the egg whites until frothy and then whisk in the heavy cream, vanilla extract, and melted butter.
Add the dry ingredients into the wet and whisk to combine.
Heat a waffle cone maker according to the instruction manual.
Pour the batter into the middle of the heated waffle cone maker and cook according to manufacturer's instructions (generally about 45 seconds - 1 minute).
Carefully remove the waffle pancake onto the cooling rack and cool completely until crispy.
Caramel Sauce: Add the sugar into a medium saucepan and heat over medium-high, swirling the pan as needed to keep the sugar from burning. Do not stir.
Once the sugar is fully melted and an amber color, whisk in the butter to melt.
Carefully and gradually pour in the heavy cream, whisking to incorporate and to keep the caramel from separating.
Remove from the heat and season with salt. Whisk to combine.
Cool slightly until warm.
Assembly: Into a chilled bowl, add a serving of the soft-serve ice cream. Add a handful of crumbled waffle cone and a generous drizzling of caramel.
Place soft serve into a bowl along with chunks of the waffle cone and a spoonful of caramel sauce.
Vigorously stir before transferring to a large piping bag (optionally fitted with a large, open star tip).
Pipe into a serving glass topped with a drizzle of caramel sauce and waffle bits to create a Stroopwafel McFlurry.
Soft serve is best served immediately after churning. Waffle cone pieces store in an airtight container up to 2 days; caramel sauce keeps refrigerated up to 1 week and can be gently reheated.
Ice cream maker (optional; manual ice bath and whisking method included) · Waffle cone maker · Fine mesh sieve · Piping bag with large open star tip (optional for assembly)
No. The recipe includes a manual method: whisk the custard base in a bowl nestled in salted ice for 10 minutes, freeze for 10 minutes, then repeat the whisking and freezing cycle until soft-serve consistency is reached.
The custard should be thick enough to coat the back of a spoon and held at a consistent 170°F (75°C) during cooking. Strain it immediately over an ice bath once thickened.
Yes. Cool the waffle pancakes completely until crispy on a cooling rack and store them in an airtight container for up to 2 days. Crumble them just before assembly.
After whisking in the melted butter and the sugar is amber, pour the heavy cream gradually while whisking constantly to incorporate it smoothly and prevent separation.
Yes. The recipe notes 2.5 tsp (4g) pure vanilla extract as an alternative to 1 whole vanilla bean for the soft serve custard.
