Vanilla Bean Ice Cream with Salted Caramel and Chocolate Covered Potato Chips

2 Feb

“The old believe everything; the middle aged suspect everything; the young know everything.” ~ Oscar Wilde

Signature Ice Cream - coming right up!

This ice cream is sinful. Not normal. Insanely good. So good, in fact, that it’s topping my leader board and becoming a 365scoops signature flavor.

As you all know, it’s birthday week at 365scoops and I’ve had the distinct pleasure of making ice creams for a few of my nearest and dearests!  I served this flavor on Sunday at Baby S’s first birthday party and all her cool family and friends loved it. So much so, in fact, that her grandfather told me “In my rolodex, 365scoops is listed as #1 under ice cream.” Hilarious! Not to sound like a moron but who uses a rolodex anymore? Too funny!

Needless to say, all the little yentas loved this flavor. In fact, they requested that this become a Signature Flavor for 365scoops. So, your wishes are my command!

Behold, the power of salty and sweet!

This flavor is perfect for anyone with a brain who loves the combination of salty and sweet. The rich vanilla bean ice cream is a great backdrop for the salty yet sweet caramel swirl (heavenly) and the chunks of chocolate covered potato chips. Coming from someone who usually prefers chocolate-based ice creams, this vanilla bean was so creamy and perfect that you should RUN don’t walk to make this flavor at home. Enjoy!

Signature Flavor: Vanilla Bean Ice Cream with Salted Caramel and Chocolate Covered Potato Chips

Flavor created by 365scoops; vanilla ice cream adapted from David Lebovitz’s The Perfect Scoop; Salted Caramel from Smitten Kitchen

Swirling in the vanilla bean paste

Ingredients: Ice Cream

3 cups half-and-half

3 egg yolks

3/4 cup sugar

1 tbs vanilla bean paste

1 tsp vanilla extract

Salted caramel (recipe below)

1 cup chopped (in big pieces!) Trader Joe’s chocolate covered potato chips

Sugar browning, ever so slowly

Ingredients: Salted Caramel

1/2 cup granulated sugar
3 tablespoons unsalted butter
A few grinds of sea salt
1/3 cup heavy cream

Method: Salted Caramel

Melt the sugar over medium to moderately high heat in a larger pot than you think you’ll need–at least two quarts, whisking or stirring the sugar as it melts to ensure it heats evenly. Cook the liquefied sugar to a nice copper color.

Starting to caramelize

Add the sea salt and butter and stir until the butter melts. Lower the heat and slowly drizzle in the heavy cream, whisking the whole time. The sauce will foam and hiss; just ignore it and whisk until the sauce is smooth. Taste it and if you think it needs more sea salt, grind in a bit more. Set aside until needed. This can be stored in the refrigerator for up to a week, but you’ll be using it all in this outstanding ice cream!

Adding in the butter and it foams up

Method: Ice Cream

In a saucepan heat the half-and-half until small bubbles form around the sides. Set aside. While the mixture is heating, whisk together three egg yolks and sugar in a large heat-proof bowl until the mixture thickens and turns a pale yellow. Temper the eggs by slowly pouring in the heated half-and-half and whisking together. Pour this mixture back into the saucepan, add in the vanilla bean paste and vanilla extract. Heat the mixture until it reaches 175 degrees or is thick enough to coat the back of a wooden spoon. Let cool completely before refrigerating for 1-2 hours.

Look at that beautiful salted caramel!

The Great Assembly

Once the ice cream is chilled, pour into the base of an ice cream maker and churn according to the manufacturer’s instructions. Approximately 5 minutes before the mixture is done churning pour in the chocolate covered potato chips (make sure they are pretty good sized chunks).  Once done churning you’ll need to assemble the ice cream with the salted caramel swirl. Scoop 2 tbs of caramel on the bottom of the freezer safe container. Layer with a hefty scoop of ice cream. Repeat, until you fill the container, each time digging the spoon to the base of the ice cream and swirly very gently so that the caramel swirls throughout the ice cream. Top with a few extra potato chips for good measure and return to the freezer to harden. When you’re ready to eat it, grab and spoon and dive in straight from the container. No need for a bowl on this one.

Dig in!

The Verdict: Considering my peeps said to make this a signature flavor, I think that speaks for itself! In the words of Rachel Ray, Yum-O! Happy Birthday Baby S. I hope you enjoyed it too!

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4 Responses to “Vanilla Bean Ice Cream with Salted Caramel and Chocolate Covered Potato Chips”

  1. M, a & m. February 2, 2012 at 8:00 pm #

    Genius, save some for your biggest, littlest fans.

  2. Kathleen February 3, 2012 at 1:03 am #

    Wow! Wow! Wow! This sounds AMAZING! I wish I could have tried this at baby S birthday party!!!

  3. lorri Hochman February 8, 2012 at 12:42 am #

    As the Bubbe of Sonia, I want to thank you for creating an ice cream as delicious and unique as our granddaughter

  4. kacline February 8, 2012 at 4:26 pm #

    just found your blog and I love it! I just started my own, and I have been looking for foodie bloggers for such a long time. there is nothing better than salty and sweet…and sugar ;)

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