Coolhaus' Fried Chicken & Waffle Ice Cream

An Unexpected Combination

PHOTO: Coolhaus chicken and waffle ice cream is shown here.
Servings:Over 8
Difficulty: Moderate
Cook Time: min

If you love the flavor of fried chicken and waffles you're in luck: this recipe takes the flavor of chicken and waffles and mixes it into a brown butter and maple syrup ice cream base.

Never made ice cream before? Visit the Coolhaus ice cream truck for a taste and try their other delicious flavors.


  • For the basic caramel:
  • 1 cups granulated sugar
  • ¼ cup water (enough to just wet sugar)
  • 2 cups heavy cream
  • For the fried chicken sauce:
  • ¼ pound fresh chicken skins,* roughly chopped (preferably organic)
  • 2 cups organic chicken stock or broth
  • ½ tbsp kosher salt
  • 1 tsp coarse ground black pepper
  • 1 tsp dried sage (or 2-3 leaves of fresh sage, chopped fine)
  • ¼ tsp cayenne pepper
  • optional garnish: 1 cup rice crispy cereal
  • For the Brown Butter-Maple Ice Cream:
  • ¼ pound butter, unsalted (1 stick)
  • 2 cups heavy cream
  • 1 cup milk
  • 6 egg yolks
  • 1/3 cup granulated sugar
  • 1/3 cup real Vermont maple syrup
  • ½ tbsp. cornstarch
  • ¼ tsp kosher salt
  • ¾ tsp pure vanilla extract
  • Cooking Directions

    To make basic caramel:

    In a small, heavy bottom sauce pan, combine the sugar and water to make a damp sand consistency. Carefully clean the sides of the pot using a little water to avoid the formation of sugar crystals.

    Over medium heat, allow the sugar to dissolve and come to a boil. When it starts to color, gently swirl the liquid to ensure even caramelization. Cook to a medium amber, then lower the stove temperature to lowest setting.

    Very gently, pour the cream in the hot caramel, stirring to completely incorporate to achieve a nice smooth consistency. Set aside, and allow to cool.

    To make fried chicken sauce:

    Place medium heavy bottom sauce pot on burner, turn on to medium heat, allowing the pan to get nice and hot. Add the chicken skins to the hot pan, along with the sage, half of the black pepper and half of the salt. Allow to brown to a nice dark golden color, rendered out the chicken fat. Turn occasionally to achieve even browning.

    Once the chicken skins are completely browned, gently add the chicken stock to deglaze the pan, scraping the brown bits off the bottom. Add the remaining spices, and reduce heat. Allow to simmer, reducing the liquid by about half. Add in the caramel that you previously made, allowing to simmer, stirring occasionally, over low heat for about 10-15 minutes to infuse flavor.

    Using a slotted spoon or a large format strainer, remove the chicken skins from the caramel, being careful to leave the spices. Cool to room temperature, and chill in an airtight container in the refrigerator.

    Note: This resting step is very important, as it allows the flavors to deepen, and the caramel needs to be cold before adding into the ice cream. Once the caramel has thoroughly chilled, and just before adding to the ice cream, add the rice crispy cereal to the caramel, stirring to evenly incorporate.

    To make brown butter:

    In small, heavy bottom sauce pan, gently melt, and lightly brown the butter, so that it takes on a light nutty aroma. Set aside, and allow to cool to room temperature.

    To make ice cream base:

    In a large bowl, whisk together the egg yolks, sugar, cornstarch and salt. Set aside. In a large sauce pot, combine the cream, milk and maple syrup. Bring to an almost boil. Remove from heat. Gently pour about 1/3 of the hot liquid into the yolk mixture, whisking until smooth. Pour this mixture into the remaining hot cream, whisking until smooth.

    Return pot to low heat, and stirring contantly with a rubber spatula, making sure to scrape the bottom of the pot, cook the custard to 170 degrees F (or until custard starts to slightly thicken, and lightly coats the back of the spatula).

    Strain custard through wire mesh strainer.

    Whisk in the brown butter and vanilla extract, and allow to cool to slightly warm, stirring regularly, to keep the butter from separating from the base. Transfer slightly warm base into your ice cream maker, and follow the manufacturer's instructions.

    Once the ice cream is made, swirl in the fried chicken caramel, and store in an airtight container in the freezer, allowing to set at least 3-4 hours.

    Recipe courtesy Coolhaus.

    Recipe Summary

    Main Ingredients: sugar, water, chicken skins, salt, butter, cornstarch, maple syrup

    Course: Dessert

    More Info: Kid Friendly