My Recipe Box

Yum Yum Ice Cream

By VicSantos, member

Posted: April 11th, 2012

There are three easy ways to customize ice cream just how you like it: infuse the cream, add flavorings to the custard, and stir in mix-ins as you freeze it. Use the Recipe Maker to create your own personalized ice cream recipe. Created Using: Homemade Ice Cream
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2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
table salt
1-1/2 cups coarsely crushed, toasted almonds
1 vanilla bean, split lengthwise and seeds scraped out
5 large egg yolks
4 oz. bittersweet chocolate (at least 60% cacao), chopped and melted
1 cup mascarpone
1/4 cup Dutch-process cocoa
1/3 cup chopped chocolate
1/3 cup brownie chunks
1/3 cup marshmallow Fluff, at room temperature

In a medium saucepan, mix 1 cup of the cream with the milk, sugar, and a pinch of salt. Warm the cream mixture over medium-high heat, stirring occasionally, until the sugar dissolves and tiny bubbles begin to form around the edge of the pan, 3 to 4 minutes.

Stir in the almonds and split vanilla bean and its seeds. Cover, remove from the heat, and let sit for 1 hour. Taste and let sit longer if you want a stronger flavor.

Prepare an ice bath by filling a large bowl with several inches of ice water. Set a smaller metal bowl (one that holds at least 1-1/2 quarts) in the ice water. Pour the remaining cup of cream into the inner bowl (this helps the custard cool quicker when you pour it in later). Set a fine strainer on top. Whisk the egg yolks in a medium bowl.

Rewarm the cream mixture over medium-high heat until tiny bubbles begin to form around the edge of the pan, 1 to 2 minutes. In a steady stream, pour half of the warm cream mixture into the egg yolks, whisking constantly to prevent the eggs from curdling.

Pour the egg mixture back into the saucepan and cook over low heat, stirring constantly and scraping the bottom with a heatproof rubber spatula until the custard thickens slightly (it should be thick enough to coat the spatula and hold a line drawn through it with a finger), 4 to 8 minutes. An instant-read thermometer should read 175 degrees to 180 degrees F at this point. Don't let the sauce overheat or boil, or it will curdle. Immediately strain the custard into the cold cream in the ice bath. Press firmly on the almonds and split vanilla bean and its seeds in the strainer with the spatula to extract as much flavor as possible.

Stir in the melted chocolate and cocoa powder.

Refrigerate the custard until completely chilled, at least 4 hours. Then freeze the custard in your ice cream maker according to the manufacturer's instructions.

Fold the chocolate, brownie chunks, and marshmallow Fluff into the just-churned ice cream, transfer to an air-tight container, and freeze for at least 4 hours or up to 2 weeks.

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