I scream, you scream, we all scream for ice cream! Sorry. Couldn’t resist 😁
Warning: This post is going to get a bit food nerdy. I’ll do my best to keep myself in check but you were warned.
The problem with homemade ice cream, whether using a machine or not, is it becomes too icy. The texture does not compare to store bought or restaurant made quality. This is a shame because the ingredients we use at home can be a much higher quality. So how do we solve this problem?
I find the best homemade ice cream, well, usually all ice cream, is made with an egg base. This custard base makes the final product creamier. But I guess a little extra fat makes everything richer. No-churn ice cream though seems to skip this step and honestly I have no idea why. None. It’s not particularly hard to make a custard. The worst part is standing at the stove and stirring. It’s maybe 10 minutes of your life. Big deal, we’re not digging a ditch here.
The other ways to reduce ice chunks in your ice cream are the addition of a liquid sugar and/or a little alcohol. Both reduce the freezing point and will make the ice cream softer. (Think about it. Alcohol is a sugar.) However, if you add too much, you will make mush. So practice restraint, a tablespoon of alcohol or 1/2 to 3/4 cups of a liquid sweetener is usually all you need. (Speaking of mush, the ice cream got a bit mushy in the photos. That’s what you get for trying to photograph ice cream when your air conditioner is not working properly.)
So the recipe below uses these techniques combined with one of my many, many tributes to the South. Again, not southern, but truly believe they are the owners of down home, decadent, over the top, gooey goodness. I keep discovering new delicacies (buttermilk pie, what?!) and southern specialties are always going to be a huge influence on my desserts.
- Adapted from Chocolate Chocolate and More’s Peanut Butter Fudge Swirl Ice Cream
- 4 ounces semi sweet or milk chocolate, chopped into ¼-inch pieces
- ¼ cup heavy cream
- ¾ cup granulated sugar
- 4 large egg yolks
- ½ cup water
- 1 teaspoon pure vanilla extract
- 1 tablespoon bourbon
- ⅔ cup toffee chips
- 1¾ cups cold heavy cream (or 2 cans of coconut milk)
- Combine the chocolate and heavy cream in a heatproof bowl and melt either in a microwave or double boiler. Tip: See Melting chocolate.
- Set aside to cool.
- Combine egg yolks and sugar in a medium heatproof mixing bowl and whisk until smooth, about 1 minute.
- Add the ½ cup of water and whisk smooth.
- Place the bowl over a pan of simmering water. Whisk slowly and constantly until thickened, approximately 8 minutes.
- Remove from heat and pour into a large mixing bowl and set aside to cool.
- Add the heavy cream to the bowl of an electric mixer and whip the cream until soft peaks form. Tip: For a dairy-free version, make coconut whipped cream. Check out this post from Tasty Yummies titled How-to Make Whipped Coconut Cream.
- Add the vanilla extract, bourbon and toffee chips to the now cooled egg mixture and stir using a rubber spatula to combine.
- Gently fold the whipped cream into the egg mixture. Tip: View a video How to Fold an Ingredient into your Batter.
- Pour half of the ice cream into a 8-cup (9” x 5”) loaf pan.
- Spoon or pipe half of the chocolate ganache over the ice cream. Tip: Make horizontal stripes.
- Pour the remaining ice cream into the pan.
- Spoon or pipe the remaining ganache on top. Tip: Make horizontal stripes.
- Drag a knife vertically through the ice cream to swirl the chocolate. Tip: Dragging the knife in opposite directions each time makes a nice marble pattern.
- Cover the pan tightly with plastic wrap. Freeze overnight. Lasts up to 1 week.
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