"I scream, you scream, we all scream for ice cream!"
If someone came up to me and asked me what my favorite dessert is, I wouldn't even need a second to tell them of my love for ice cream. Now I'm not talking about the nasty grocery store kind of ice cream...I'm talking about frozen custard or the other really fattening kinds of ice cream. Sorry, but unless I'm having a health-conscious day, I'm not going to go get frozen yogurt--it's a waste of time.
But back to the ice cream! I've never made any before because I'm very intimidated of the ice cream maker. All the spinning, churning, ice, rock salt, etc...I had no idea how to make it. So I finally buckled down and got my dad to show me how to use our ice cream maker; it was so much easier than I thought. What does this mean? Well from now on I'm pretty much going to go a little crazy over making ice cream. Once summer hits, I'm just going to warn you that it's going to probably be a new flavor a week. This recipe is from http://www.foodess.com I added my favorite candy, Reese Cups, to the mixture because everyone knows that I like to have multiple textures in my food.
Is this ice cream good? Oh my goodness...look at the picture? Do I really need to tell you how great it is? The ice cream is essentially more like a creamy vanilla custard, and then peanut butter swirled in just about makes me want to eat the whole container. But sadly enough I won't eat it all, well today at least. :)
Ice cream
2 & 1/2 cups heavy cream
2 cups whole milk
2 tsp. vanilla extract
8 large egg yolks
3/4 cup sugar
1/4 tsp. salt
3/4 bag of Reese Cups, chopped
Fudge Swirl
1/2 cup heavy cream
1/8 cup corn syrup
3/4 cup chocolate chips
1/2 cup creamy peanut butter
pinch of salt
To make ice cream:
Prepare an ice-water bath; set aside. Put yolks, sugar, and salt into a bowl. Beat on high speed with an electric mixer until yolk mixture has tripled in volume and can hold a ribbon on surface for 2 seconds, about 3 min.
Reduce speed to medium and add cream and milk; beat to combine. Transfer mixture to saucepan; cook over medium-high heat, stirring constantly until it's thick enough to coat the back of a wooden spoon. It should read 180 degrees F., about 5-7 min.
Pour custard through a medium-mesh sieve into a bowl set in ice-water. Add vanilla extract. Let cool completely, stirring often.
Freeze custard in an ice cream maker according to manufacturer's instructions. Serve immediately, or freeze in an airtight plastic container until ready to serve. If frozen for mroe than 4 hours, let ice cream stand at room temperature 15-20 min. before serving.
To make fudge swirl:
Combine cream and corn syrup in a saucepan over medium heat until it bubbles. Remove from heat and whisk in chocolate, peanut butter, and salt. Let cool.
To assemble:
Pour ice cream from machine into a freezer-safe container (it will be the consistency of soft serve). Allow to harden slightly in freezer, about 1 hour. Remove from freezer and pout fudge sauce in a zig-zag over top. Using a butter knife, gently swirl the fudge into the ice cream. Return to freezer and allow to harden another hour or more, until scoop-able.
