Cooking Tree's Crème Brûlée Ice Cream Macaron

Cooking tips 💡

• Warm the milk for the ice cream base to about 50°C to prevent the yolks from curdling and ensure a smooth mixture.
• Dry the piped batter at room temperature until it is no longer sticky to the touch; this prevents the shells from cracking and helps them bake beautifully.
• Because the ice cream melts easily, sandwich it quickly between completely cooled macaron shells and freeze immediately.

Recommended for 🙋

• ⭐Those who want to make a special café-style macaron dessert at home.
• ⭐Those who want to enjoy vanilla ice cream with the crisp texture of crème brûlée.