Welcome to another Food Fight! Fantastical Food Fight is a group of food bloggers who will get a theme or ingredient each month and make some sort of variation for it. It could be traditional or nontraditional and can be found in a cookbook, on a blog, or be a blogger's own creation! For more details, check out this page.This month's Fantastical Food Fight theme is ICE CREAM. I was gifted an ice cream attachment for my stand mixer for my birthday in 2014 and if I'm being completely honest, I've only used it a handful of times and I definitely feel a little guilty about it. Don't even get me started on the pasta attachment I received for Christmas 2014. Since there wasn't a stand out theme or ingredient for July, I thought ice cream would fit really well. The caveat being that we would stick to ice cream - no gelato, froyo, sherbert, etc. It could, however, be made in an ice cream machine or a no churn recipe, which are the coolest ever if you ask me!
I did not have a recipe in mind when I picked the theme for the month. So I went straight to my frozen dessert board on Pinterest and tried to narrow down a few recipes. Ultimately, I decided upon this Rolo ice cream. The recipe came from My Baking Addiction and was adapted from an Alton Brown recipe. It was really helpful for me to watch the video of him making it so I could nail the process. I always get nervous when I have to temper ingredients. I did make a few errors (like dumping all the sugar into the eggs, instead of slowly) but miraculously, it turned out beautifully. It was super smooth and creamy. Very light and luscious. I would only change one thing and that is to fold the rolos in with the caramel sauce instead of throwing them into the ice cream maker when it was in soft serve stage. We ended up with a few balls of chopped Rolos and they are not too nice to your teeth when they are frozen.
What you need:
- 3 cups half and half
- 1 cup heavy cream
- 1 vanilla bean, split in half and scraped
- 7 large egg yolks
- 1 1/4 cups granulated sugar
- 30 Rolos, chopped into small pieces
- 1/3 cup high-quality caramel sauce or more
- Add half and half, heavy cream, and vanilla bean with pulp into a medium saucepan over medium heat.
- Bring to a simmer and stir occasionally. Remove from heat and set aside.
- With a stand mixer fitted with the whisk attachment, whisk egg yolks until they lighten and thicken up, about 3 minutes.
- Slowly add sugar to egg yolks and whisk to combine.
- Remove vanilla bean pod from cream mixture and discard.
- Temper cream mixture into egg mixture, gradually adding small amounts while mixing until about 1/3 of cream mixture has been added.
- Then add remaining cream mixture and then pour into the medium saucepan over low heat.
- Cook, stirring often, until it thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees. (Note: I couldn't get mine up to this temp - mine peaked near 160 and I gave up)
- Strain mixture, if needed, and let sit in a bowl or container for about 30 minutes to let cool.
- Then place into the refrigerator and chill for 4 to 8 hours or until it reaches 40 degrees.
- Pour into an ice cream maker and freeze according to manufacturer's directions, between 25 to 35 minutes.
- Fold in Rolos and then place half of the ice cream into the freezer safe container.
- Drizzle with caramel sauce over ice cream and drag a knife through it to swirl.
- Top with remaining ice cream and top with more caramel sauce. Drag a knife through to swirl again.
- Smooth out the top and freeze for 3 to 5 hours to set up.
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The winner of the BURGERS Food Fight is Sneha of Sneha's Recipe with her Sourdough Cumin Seed Dosa with Spicy Tomato Chutney. Dosa is very similar to crepes and my mouth is watering at the thought of a spicy tomato chutney.
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