So. I'm kind of obsessed with my ice cream maker. I've always been somewhat of an ice cream snob--I mean, after living within a five minute drive of THE BEST ICE CREAM I'VE EVER HAD IN MY LIFE, it's a reasonable thing. Once you've had the creamy, dreamy amazing-ness that is Herrell's Ice Cream, there truly is no going back. Watery, icy, bottled-syrup-filled frozen "treats" will never compare to the custard-base delicious perfection that is Herrell's. So, I had high aspirations when embarking on my endeavor to create my own homemade ice cream. No watered-down ice cream for this gal, I wanted the real deal.
<---On an unrelated note, I went to college with the owners' daughter, we eventually became roommates and she remains one of my dearest friends. I fondly remember the time she asked me how to properly make an ice cream float and I stared blankly at her before going--"aren't you the ice cream girl of Western Mass? Shouldn't you KNOW this?" But, I digress.--->
I got this Cuisinart on a lucky ebay deal--$30 for a $50+ piece of kitchen equipment. In RED, which is perfect because I've decided to build my kitchen theme around my red Le Crueset Dutch oven since it's probably the most expensive thing I own aside from my car and laptop.
|Isn't she beautiful??|
I was gifted the Humphry Slocombe Ice Cream Book (and plan to give it a proper review in a later post) by a friend and was told to make their signature ice cream (the Secret Breakfast) STAT. I didn't quite do that. Instead, I made Baracky Road (the other ice cream pictured), their tribute to our president and a great, luxurious update to the classic rocky road flavor. And it came out amazing, albeit a little gooey, but totally not bad for my first-ever batch of ice cream. But, when I wasn't even halfway through, I tasted the custard before pouring in the chocolate.
It. Was. Incredible.
I knew I'd have to return to this recipe and use this caramely goodness as the base. And so, that's what I did. I doubled the caramel, chopped up a Godiva bar, and pored in some Heath bits I'd been saving to make toffee cookies. At the very end, I folded in a swirl of my favorite Herrell's fudge.
I'm pretty sure if Steve Herrell and Humphry Slocombe (if he even is a real person... I have to go back and actually read this book) tasted this concoction of mine, they would be proud.
Ashley Bee's Fantastic Flavor*
Salted Caramel Ice Cream with Godiva Chocolate, Heath Toffee Bits, and Herrell's Hot Fudge
(Adapted from the first part of Humphry Slocombe's Baracky Road recipe)
- 2 cups sugar
- 2/3 cup water
- 2 1/4 cups heavy cream
- 1 cup whole milk
- 2 tsp salt
- 3 egg yolks
- 1/2 cup Heath Bits or generic toffee bits
- 1 milk chocolate Godiva chocolate bar, broken into dime-sized chunks
- 1/4 cup Herrell's Hot Fudge or fudge sauce of choice (buy Herrell's at your local Whole Foods or online IT IS WORTH IT)
-In a large, heavy-bottomed saucepan over medium-high heat, melt 1 cup of the sugar, stirring occasionally with a silicone spatula and watching constantly. Continue cooking until the caramel takes on a deep amber color and is smooth, about 15 minutes. Watch CAREFULLY, it burns quickly!
-Immediately add the water to stop the cooking – and STEP BACK! It WILL splatter. Reduce the heat to medium and stir until smooth (this takes forever). Add the cream, milk, and salt and cook, stirring occasionally, until the mixture is hot.
(Fill a large bowl with ice and water. Place a large, clean bowl in the ice bath and fit the bowl with a fine-mesh strainer.) <--including this because it is in the directions, but I did not follow it. I simply chilled a bowl big enough for the ice cream base.
-In a medium bowl, whisk together the egg yolks and the remaining sugar until well blended.
-Remove the cream mixture from the heat. Slowly temper the hot cream mixture into the yolk mixture, whisking constantly until there is enough liquid in the yolk mix to heat it. Be careful not to scramble the eggs!
-Transfer the yolk mixture back to the saucepan with the remaining cream mixture and return it to medium heat. Cook, stirring constantly with a silicone spatula and scrape the bottom of the saucepan so it doesn’t scorch, until the liquid begins to steam and the cream has thickened, 2 to 3 minutes. Remove from heat.
-Immediately pour the custard through a strainer into the cold, clean bowl. Refridgerate, stirring every 20 minutes for the first hour or so, then occasionally every hour after that. When the custard is cold, leave in fridge for an additional hour or preferably overnight.
-When you are ready to make the ice cream, transfer it to an ice cream maker and spin according to the manufacturer’s instructions. Once ice cream has churned for the recommended time, pour in the chocolate chunks and the Heath toffee bits. After about a minute, turn the ice cream maker off.
-Pour the ice cream by the cup into your desired ice cream vehicle (I use Cool Whip containers, they are about perfect for this purpose), layering a bit of fudge sauce in between layers. When you have filled the container, take a small spoon and swirl it through the ice cream. This will create the fudge ribbons.
-Eat immediately if you like it at thick-milkshake-consistency, or freeze overnight for more traditional ice cream texture. Eat. Die of happiness. Repeat.
*If you get the reference you are my hero. Hint: it was my favorite childhood book!
In other news... it's my amazing, wonderful, incredible, freaking HANDSOME boyfriend's birthday!
|Love the tattoos.|
Happy Birthday, Cory! I love you a lot and hope you have a nice, relaxing day. I'll meet you at 26 in a few months ;)
|I look sleepy, he looks handsome. This is how it goes.|