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Strawberry Rhubarb Crumble Ice Cream

10 Jul

“Talk about somethin’ sure gonna make me shout
Go on get some rhubarb pie – that’s what it’s all about” ~ John Fogerty

It feels good to be back!

I’m baaaaaaack.

You read that correctly. I’m officially back from hibernation and it’s glorious! A huge thank you to The Nosher for the little push to come back in the ice cream game! This post originally appeared on their website on July 1st.

Today is a very special day. Not only is it July, and hence my favorite month because it is National Ice Cream Month, but it is also my first blog post since The Husband and I welcomed Baby Sugar into our lives!

When thinking about what ice cream flavor to make for 365scoops’ grand “re-opening” I felt it fitting to write about the marriage of my two favorite desserts: strawberry rhubarb anything (err, pie or crumble) and ice cream.

Beautiful Rhubarb

I have always had a love affair with strawberry rhubarb pie. I literally cannot get enough of it. One of my more embarrassing restaurant experiences happens to involve strawberry rhubarb pie. The Husband took me out to a yummy dinner for my birthday. My only request was warm strawberry rhubarb pie for dessert. The pie came and lo and behold, it was cold. I sent it back. It came again, and alas, still cold. The Hubby, who is normally a very reserved, I’m-not-going-to-return-my-food-and-bother-the-waiter-I’ll-eat-it-no-matter-what kind of guy said, “just eat it, who cares” to which I responded ever so kindly, “oh hell no”. I gently reminded him that it was my birthday and would he be so kind as to ask the server again to bring a warm slice of pie. Consider it my birthday gift, I told him. The Husband begrudgingly motioned for the server to come over, for a third time, and provide us with a warm slice of pie. Picture little beads of sweat pooling on The Husband’s forehead and upper lip. Picture me sinking in my chair out of shear embarrassment and fear. And now picture a piping hot slice of strawberry rhubarb pie landing at our table. That, my friends, was splendid.

Sweet, sweet strawberries

This recipe is a perfect fusion of pie and ice cream. Picture rich vanilla bean ice cream with chunks of strawberry rhubarb crumble. Talk about delicious! For this recipe you’ll make a simple strawberry rhubarb crumble and throw chunks of it into freshly churned vanilla bean ice cream. It’s like deconstructed pie a-la-mode. Need I say more?

Bringing the vanilla bean ice cream mixture to 165 degrees F

Vanilla Bean Ice Cream Ingredients

3 cups half-and-half

4 egg yolks

2/3 cup sugar

1 tbs vanilla bean paste

1/2 tsp vanilla extract

Vanilla Bean Ice Cream Method

In a medium saucepan, heat two cups of half-and-half until small bubbles begin to form around the edges. Add the vanilla bean paste and vanilla extract and whisk thoroughly.  Set aside.

In the meantime, in a heat-proof bowl, whisk together the four egg yolks, slowly adding in the sugar until the mixture thickens and turns a pale yellow.

Temper the eggs by slowly pouring the hot milk mixture into the egg yolk mixture, stirring vigorously until well-incorporated.  Pour back into the medium sauce pan and heat until a candy thermometer reads 165 degrees F, or the mixture is thick enough to coat the back of a spatula. Remove from the heat.

Pour the mixture through a fine mesh strainer, removing any small clumps that may have formed. Pour in the last cup of half-and-half, and set aside. Let the mixture cool completely before refrigerating for at least 2 hours or overnight.

Churning the vanilla bean ice cream. Check out those beautiful specks of vanilla bean

While the mixture is being chilled, make the strawberry rhubarb crumble.

Strawberry Rhubarb Crumble Ingredients

Adapted from Epicurious, originally featured in Bon Appétit

3/4 cup all purpose flour

2/3 cup plus ¼  – ½ cup sugar

Pinch of salt

6 tablespoons chilled unsalted butter, cut into 1/2-inch slices

1 cup old-fashioned oats (I used quick cook oats and they were fine)

1 tbs vanilla paste

1 pound strawberries, hulled, and sliced (approx 1 container)

12 ounces rhubarb ends trimmed, stalks cut crosswise into 1/2-inch-thick pieces (if you can’t find fresh rhubarb feel free to use frozen, I did!)

Strawberry and rhubarb marinating with sugar

Strawberry Rhubarb Crumble Method

 Preheat oven to 375°F.

Butter a 9 inch round glass baking dish.

Combine flour, 2/3 cup sugar, and salt in medium bowl; whisk to blend.

Add butter. Rub in with fingertips until mixture sticks together in clumps. Mix in oats.

Place ¼  cup sugar in large bowl and add vanilla paste, and mix to blend well.

Add strawberries and rhubarb to sugar in bowl; toss to coat well.

Pour the fruit filling into prepared baking dish. Sprinkle oat topping evenly over filling.

This is how the crumble crumbles!

Place on a baking sheet in case the crumble erupts and bake until filling bubbles and topping is crisp, about 45 minutes. Let cool 15 minutes.

At this point, the ice cream base should be cold enough for you to churn. Pour the vanilla bean mixture into the base of an ice cream maker and churn according to the manufacturer’s instructions (approximately 20 minutes).

Freshly baked strawberry rhubarb crumble. Yes, I stole a few bites. Can you blame me?

When the ice cream is done, scoop a heaping spoonful of ice cream into a storage container, and break pieces of the crumble into the ice cream. Stir gently and repeat until you have a container full of ice cream and crumble. Return this heavenly treat to the freezer for a few hours to harden, or if you can’t wait, enjoy immediately.

Layering the ice cream

If you’re serving it straight from the freezer, let it sit out for approximately 10 minutes to soften before scooping.

 This ice cream can last in your freezer for up to a month but I have never, ever, seen it last that long.

Enjoy!

Dig in!

365Scoops + Kosher Like Me FREE Ice Cream Giveaway

11 Oct

“The best things in life are free.”

I couldn’t agree more.

Luther Vandross and Janet Jackson sang their hearts out in their famous duet, “The best things in life are free” and now you can eat your heart out on some FREE, that’s right, FREE 365scoops ice cream.

Here’s how it works:

In celebration of Kosher Like Me’s one year anniversary, 365scoops and its amazing food blogger, photographer and culinary wiz friend, Liz Rueven of Kosher Like Me, are teaming up to give away one free quart of ice cream to a lucky winner.

Kosher Like Me is a terrific blog that came to be after it’s kosher-observant author, Liz Rueven, had ordered too many monotonous meals of grilled fish and veggie laden pasta. Determined to find more exhilarating and varied vegetarian dining experiences, Liz is on the lookout for restaurants that adjust their offerings as the seasons change. She is interested in chefs who are flexible  enough to accommodate vegetarians (and with a smile, please) and who care about how their food is grown, harvested and handled. Her culinary adventures, restaurant experiences, and delicious recipes and photos are all shared in this blog.

365scoops is thrilled to be joining Liz Rueven and Kosher Like Me for this terrific anniversary celebration and FREE ice cream giveaway.

Here’s what you do to enter the contest:

  • Enter a comment at the end of this Kosher Like Me post and tell Liz what your favorite ice cream flavor is. Be sure to include your email address so that we can contact you!
  • For an extra entry, please “like” the Kosher Like Me facebook page. (While not a requirement for the contest, please “like” the 365coops facebook page as well, so you can learn about other awesome 365scoops recipes and giveaways)
  • If you are not a subscriber to the Kosher Like Me newsletter yet, you may subscribe (see the box to the right of the post that says “sign me up”?) and garner a third chance at winning.

Be sure to return to the comments section here and let Liz know which actions you have taken.

Make sure to enter this giveaway by midnight EST on October 21, 2012.

The winner will be selected by Random Number Generator and announced on Tuesday, October 23.

Prizes must be claimed and you must order your quart of ice-cream by October 31. Claims after that date will not be honored.

Good luck!

Anniversary Ice Cream

5 Apr

“I’ve been looking forward to this for 364 days.” ~ someecards

HAPPY ANNIVERSARY 365SCOOPS!

Folks, you guessed it!  Today is the ONE year anniversary of 365scoops, and what a year it’s been!

Since we started last April 5th we’ve:

In honor of 365scoops’ anniversary, receive 10% off your next order throughout the month of April. Mention code 365ANN and consider it done!

Many people ask why I named this blog 365scoops. Simply put, I believe that everyone should eat ice cream daily, heck, a scoop a day keeps the doctor away! So, in honor of that motto, I’ve created a very special birthday ice cream treat.

Here’s to a wonderfully sweet, rich, fun and fulfilling year. Happy Anniversary 365scoops, I love you!

Look at that gorgeous vanilla bean swirl

Vanilla Bean Ice Cream with Salted Caramel and Milk Chocolate/White Chocolate Covered Waffle Cones

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 chocolate covered waffle cones (recipe below)

Starting to caramelize the sugar

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.

Copper colored sugar, right before adding the butter and cream

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!

Ingredients: Chocolate Covered Waffle Cones

1 cup waffle cones, broken into small- medium pieces

1/2 cup melted milk chocolate chips

1/2 cup melted white chocolate chips

Freshly ground sea salt (optional)

Sugar and foaming butter...it's about to be delicious

Method: Chocolate Covered Waffle Cones

Carefully break the waffle cones into small-medium pieces.

Heat the milk chocolate chips then the white chocolate chips  in the microwave for 30 seconds. Stir and heat again for 10 seconds. Stir and repeat until the chocolate chips are melted. Be careful not to burn the chocolate!

Dip half of the pieces of cone into the chocolate and coat completely. Repeat with the white chocolate. Place the chocolate covered cone pieces on a parchment-paper lined baking sheet, and if you want, drizzle with freshly grated sea salt. Let the cone pieces harden in the refrigerator for approximately 35 minutes and reserve for later.

Creamy dreamy caramel

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.

Dipping the milk chocolate cone

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 waffle cone pieces.  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 swirling very gently so that the caramel swirls throughout the ice cream.

Beautiful chocolate and sea-salt covered waffle cones

Top with a few extra chocolate covered waffle cone pieces for good measure and return to the freezer to harden. When you’re ready to eat it, grab and spoon and dive in!

The Verdict: TERRIFIC!!! What a wonderful way to celebrate this most auspicious day….365 days of 365scoops! The Hubby and I had friends over to celebrate this occasion and they absolutely loved the ice cream. In fact,  

Up close and personal. Beautiful caramel swirls and chocolate covered waffle cones.


Chocolate Ice Cream with Peanut Butter Fudge Brownies

3 Apr

“Brownie, you’re doing a hechuva job!” ~ President Bush

Chocolate ice cream with peanut butter fudge brownies. Yum!

This is a very special week at 365scoops. The first person to tell me why gets $5 off his/her next order!

Anyhow, on Sunday I taught a really fun ice cream class and my wonderful students brought so much joy and energy to the class, that it made making ice cream such a blast!

My students requested two flavors, one with a vanilla base (to be seen later this week) and one with a chocolate base. They told me that they love chocolate peanut butter, and immediately I knew that we had to swirl in some peanut butter brownies. I spent the week testing new recipes (which resulted in lots of additional junk food in Casa Sugar but what can you do?) and found the perfect combination of salty, sweet, and of course, chewy and fudgy.

Brownie crumbles

Many of my ice creams include baked goods, and for each of these recipes, I always slightly undercook the cookie or brownie. The reason being that when frozen into ice cream, these cookies or brownies harden quite a bit. If you use a fully cooked brownie, it will be rock solid when you take a bite. We all know that breaking a tooth on ice cream would really ruin the dining experience! So, instead, I shave a few minutes off the baking time (don’t worry the eggs are fully cooked!) and voila, you’ll have delicious home-made mix-ins!

Chocolate Ice Cream with Peanut Butter Fudge Brownies

Ice Cream Ingredients

3 cups half-and-half

3 egg yolks

3/4 cup sugar

1/4 cup semi-sweet chocolate chips

1 oz unsweetened chocolate, chopped into small pieces

1/4 cup Dutch processed cocoa powder, sifted

1 ½ cups of peanut butter cup brownies, cut into small chunks

Chocolate shavings for the brownie mixture

Peanut Butter Cup Brownie Ingredients

Adapted  from David Lebovitz

 4 oz unsweetened chocolate

1/2 cup (1 stick) melted undated butter

1 1/4 cup sugar

2 eggs

1/2 cup flour

1tsp vanilla bean paste

1/8 tsp salt (I added a bit more)

1/2 cup milk chocolate and peanut butter chips

1/2 cup mini peanut butter cups

Do you see those mini peanut butter cups? And the chocolate chips peeping through. It was totally delicious!

Peanut Butter Brownie Method

Preheat oven to 350 degrees. Line an 8×8 baking pan with tin foil, making sure that it covers all sides of the pan. Grease with either butter or spray.

Chop the butter and the chocolate into pieces.

In a medium saucepan, melt the butter, stirring occasionally to break up the chunks.

Melt butter add and add the chopped chocolate, whisking thoroughly until all the chocolate is melted. Remove from the heat and transfer to a large mixing bowl.

Add in sugar and mix thoroughly. Add in the two eggs and again, mix completely.

Slowly add in the flour and salt and beat vigorously for 30 seconds.

Pour half the batter into the pan, sprinkle the milk chocolate/peanut butter chips on top, and cover with the remaining batter. Top with mini peanut butter cups  and bake for 23-35 minutes until the brownies set, but are still chewy and fudgy.  The brownies can be stored at room temperature for up to three days.

Triple chocolate decadence

Ice Cream Method

Sift the cocoa into a bowl. Pour in the chocolate chips and the chopped unsweetened chocolate.  Set aside.

Pour the half-and-half into a medium saucepan and heat until steam begins rising (but it’s not boiling). Once heated, pour in the triple chocolate mixture whisking vigorously until the chocolate is well-mixed and entirely melted. Continue heating the chocolate milk mixture until small bubbles begin to form around the edges. Set aside.

Whisk together the three egg yolks in a large heat-proof bowl, slowly adding in the sugar until the mixture thickens and turns pale yellow. To temper the eggs slowly pour in the chocolate mixture and whisk into the egg mixture. Pour back into a medium saucepan and heat until the mixture reaches 175 degrees or is thick enough to coat the back of a spatula. Remove from heat, cool thoroughly and then refrigerate for 1-2 hours.

Whisking the three types of chocolate and half-and-half

When you are ready to churn pour into the base of an ice cream maker and churn according to manufacturer’s instructions. Approximately 5 minutes before the ice cream is done, pour in the brownie chunks. Transfer to a freezer safe container and let freeze for 2 hours before serving.  Enjoy!

The Verdict: I suppose you know something is good when we dig into the pan of freshly baked brownies and literally cannot stop eating them! As soon as they came out of the oven, my students and I had to taste them, and once we did, we were addicted. For every brownie chunk that we put into the ice cream, we took another one for ourselves. It was absolutely delicious. Dig in and enjoy!

Up close and personal. Dig in!

Ice Cream Making 101

6 Mar

“I doubt whether the world holds for any one a more soul-stirring surprise than the first adventure with ice-cream.” ~ Heywood Broun

A bevvy of beautiful ice cream makers

I was asked to write a post about making ice cream for Cook Kosher , a fantastic site dedicated to kosher cooking. Founded by brother and sister team, Leah Schapira and Zalman Roth, the duo shares terrific recipes, food news, tips and tricks. Below is an excerpt from my piece on ice cream making 101. To read the full article click here 

I still remember my first time like it was yesterday. It was a warm April day. The sun was shining. I got home from work early, giddy with excitement and eager anticipation. I have to admit though, I was nervous. What if The Husband found me? I was afraid of getting in trouble, of divulging my deepest secret. After all, I snuck this little toy into my apartment, and if he found me, oooh if he found me, what would I ever do?

And then it hit me. Who cares if someone finds out! I am so in love that I feel like shouting from the rooftop of my NYC apartment for the entire world to hear!

And that’s what I did.

Listen up everyone. I MADE ICE CREAM FOR THE FIRST TIME!

There, I said it. I feel so much better now!

That was 11 months ago, and the rest is history.

I set out to write 365scoops with the intention of making a few flavors of ice cream a week, blogging about the experience, and sharing with you, my loyal readers, the recipes and how-to’s so that you could create the very same flavors at home. Along the way, I tasted every type of ice cream and gelato I could find, for…errrr…inspiration…and market research! Now I’ve become a self-proclaimed ice-cream-o-holic. I cannot live without ice cream. In fact, 365scoops has grown so much, that we cater parties, sell ice cream, and even do tastings and demonstrations (shameless plug: visit 365scoops.com to find out how to score a quart of ice cream for your freezer!)

To read the full article and get some delicious ice cream recipes, visit Cook Kosher here! 

Happy ice cream making!


Chocolate and Caramel Dipped Cookies n’ Creme

4 Mar

“A friend will share an Oreo. A best friend will share their last Oreo.” ~ Unknown

No words.

I’m sorry to say but this ice cream should be illegal.

No one should be allowed to eat such a rich, delectable dessert.

Except, of course, for me!

When push comes to shove, I think this blog may be an eensy weensy teeny weeny bit of a rebellion from my childhood. As a kid, dessert was fruit, or if we were lucky, tofutti cuties. There was never any candy or sweets in our house. It was practically a health food store. In retrospect, I’m extremely grateful, but as a kid, it was torturous. In fact, I always wanted to have a playdate at a friend’s house just so I could stuff my face with Oreos. Oh, the hearbreak.

As an adult, sometimes I feel like I’m making up for lost time, eating all the chazerai in sight. This blog is an amazing excuse.

Enter the double stuffed Oreo. As if one glob of vanilla creme isn’t enough, hell, let’s add two. Double the trouble, calories and cholesterol? Oh, did I mention that as a little girl I had high cholesterol? Yeah, that’s right. Seems almost unbelievable. I was rail thin and uber petite. Friends – cholesterol does not discriminate!

I remember sitting in the nutritionists’s office when she asked, “Honey, do you eat a lot of Oreos, because that creme filling is loaded with cholesterol?”

Adding vanilla bean paste to the ice cream base

Hmmm…how do I respond? Inner dilemma. Inner monologue. You see, technically, no. But not so technically, um, yeah. I suppose if eating them during the summer at camp, and occasionally in the privacy of a friend’s pantry, then yes, yes I do eat Oreos. For the record, I never admitted one word of that to her.

“Now darling, if you stop eating those Oreos and pay a little more attention to eating healthfully you’ll cholesterol will go down!”

Newsflash lady: I was the healthiest child in our school. Hands down. I promise. How the hell did I have high cholesterol?

To this day I will never know. But what I do know, is that double stuffed Oreos are delicious. Even more delicious covered in chocolate and salted caramel.

Let me explain how this flavor came to be. I had a craving for double stuffed Oreos. I thought they would be good in chocolate. I had left over salted caramel, and I know it goes well with chocolate. There you have it! Hand-dipped double stuffed Oreos covered in salted caramel, swirled into vanilla bean ice cream. Need I say more?

Look at the vanilla bean

Chocolate and Caramel Dipped Cookies n’ Creme

Created by 365scoops

Ingredients

12 double stuffed Oreos

1/2 bag Nestle milk chocolate chips

1/4 cup salted caramel sauce

3 cups half-and-half

3 egg yolks

3/4 cup sugar

1 tbs vanilla bean paste

1 tsp bourbon vanilla extract

Dipping the Oreos in milk chocolate

Method

First, make the vanilla ice cream base. Pour the half-and-half into a large saucepan. Add in the vanilla bean paste and vanilla extract. Heat until small bubbles form around the edges and set aside. In a large heat-proof bowl whisk together three egg yolks and 3/4 cup of sugar until the mixture gets pale yellow and thick. Temper the eggs by slowly pouring the hot milk liquid into the egg yolks, stir thoroughly. Once mixed, pour back into the saucepan and heat until it reaches 17o degrees (using a food thermometer) or, if you don’t have one, until it is thick enough to coat the back of a spatula or wooden spoon. Let the mixture cool completely before refrigerating for at least 2 hours.

While the mixture is cooling, melt the chocolate chips in the microwave on high for 30 seconds, stir, cook for another 15 seconds, stir and repeat until the chips are fully melted. Warning: this part gets messy! Dip the Oreo into the bowl of chocolate, rotate so all edges are covered, and then flip to cover the other side. Remove from the chocolate and place on a parchment-lined baking sheet. Repeat until all 12 cookies are dipped. Place in the refrigerator for 30-45 minutes until the cookies are completely cooled and the chocolate has hardened.

Cooled and drizzled with salted caramel. Amazing.

Remove from the refrigerator and drizzle the cookies with the salted caramel sauce. Place back into the refrigerator for another 30 minutes so the caramel hardens.

At this point your ice cream base should be cool enough to add to the machine.   Pour into the base of your ice cream maker and churn according to the manufacturer’s instructions. While it’s churning chop up the cookies and set aside. Approximately 5 minutes before the mixture is done churning, pour the cookies into the ice cream maker, allowing them to mix together thoroughly. Remove from the ice cream maker and transfer to a freezer-safe container. Let harden for 2-4 hours in the freezer (and if you can stand it, overnight!) and then enjoy!

Chopped up cookies being added to the ice cream base

The Verdict: Those magical cookie bites were so delicious and the ratio of cookie-to-ice cream was perfect! I served this treat for some friends – it was their first time trying 365scoops and the reviews were positive! (phew). I really loved using double stuffed oreos because the cream is so delicious – and having double the cream, plus chocolate and caramel, well, that’s just sinful! Enjoy.

Enjoy!

Caramel deLite Ice Cream

26 Feb

“The Girl Scouts is where I became acquainted with the idea that a woman can do anything. Learning that early on has a tremendous impact on the development of a young girl’s personality. It had a huge impact on me. ..” ~ Lisa Ling, TV Journalist

Caramel deLite Ice Cream - coming right up!

It’s Girl Scout Cookie week here at 365scoops because as you know I am up to my ears in cookies! This flavor, Caramel deLite (aka Samoa Ice Cream) is a really special one. Though I am generally partial to chocolate-based ice creams, the vanilla bean is so perfect it makes me wonder if I really do love chocolate more than vanilla. (Upon further reflection, I realized that I do still prefer chocolate, but vanilla bean is a close second.)

I have very fond childhood memories of Samoa cookies (when they changed names to Caramel deLites is beyond me!). I was a girl scout for one hot second and though the memories still remain, the most important take-home lesson was never go through a winter without buying Girl Scout Cookies. Glad I’ve got that one covered this year.

This ice cream intends to deconstruct the cookie into an ice cream form. I polled my friends to ask about the flavor base, whether it should be vanilla or chocolate. One friend suggested toasted coconut (which would be the most accurate portrayal of the cookie) but the only problem is that I hate coconut. The caramel and chocolate in this cookie, however, completely redeem the coconut, and so I decided to play up those flavors instead.

This ice cream is a vanilla bean base with swirls of salted caramel, chocolate fudge, and chunks of Caramel d’Lite cookies. Need I say more? Personally I’ve been eating this ice cream in a dish, one scoop of Chocolate Thin Mint, one scoop of Caramel deLite. Then I give up on the dish and head straight for the container. I can’t help myself, it’s addictive.

So, dig in, and enjoy!

Caramel deLites (aka Samoas)

Caramel deLite Ice Cream

Flavor created by 365scoops 

Ice Cream Ingredients

Adapted from David Lebovitz

3 cups half-and-half

3 egg yolks

3/4 cup sugar

1 tbs vanilla bean paste

1 tsp bourbon vanilla extract

10 Caramel deLites (Samoas) cut into small pieces

Look at the vanilla bean up close and personal

Caramel Sauce Ingredients

Adapted from Smitten Kitchen

1/2 cup sugar

3 tbs butter

1/3 cup cream

a few pinches (or fresh grinds) of sea salt to taste

Starting to caramelize the sugar

Fudge Sauce Ingredients

Adapted from David Lebovitz

1/2 cup sugar

1/3 cup light corn syrup

1/2 cup cream

6 tbs cocoa powder (sifted!)

1/2 tsp of vanilla

The sugar begins to turn copper and amber

Method

Since this is a multi-step ice cream you may want to make it over the course of 2 days. The major mistake I made was trying to do it all in one day.  A word to the wise – don’t rush the cooling process. Ice cream must be extremely cold when you pour it into the machine. That’s why I highly recommend cooling the base in the refrigerator for at least 2 hours. I should heed my own advice. A second word to the wise –  don’t rush the churning process; if you put ice cream into the freezer before it’s fully churned it will be far less creamy and even slightly icy. Thankfully the mixture was cold enough (though not as cold as it should have been) and I only tried to shave a few minutes off the churning process so not too much damage was done. In fact, The Husband didn’t even notice. I guess I’m cursed with a keen sense of taste for ice cream so I noticed, but this was still very, very good.

Adding in the butter

Anyhow, if you’re doing this in 2 days I would recommend making the caramel and fudge sauces the day before. They both keep in the refrigerator for up to a week. If you’re making it in one day, I recommend making the ice cream base, and while it’s chilling, make the caramel and chocolate. Since I made this in one day, here’s what I suggest:

First, make the vanilla ice cream base. Pour the half-and-half into a large saucepan. Add in the vanilla bean paste and vanilla extract. Heat until small bubbles form around the edges and set aside. In a large heat-proof bowl whisk together three egg yolks and 3/4 cup of sugar until the mixture gets pale yellow and thick. Temper the eggs by slowly pouring the hot milk liquid into the egg yolks, stir thoroughly. Once mixed, pour back into the saucepan and heat until it reaches 17o degrees (using a food thermometer) or, if you don’t have one, until it is thick enough to coat the back of a spatula or wooden spoon. Let the mixture cool completely before refrigerating for at least 2 hours.

Perfect salted caramel

While the mixture is cooling make the caramel sauce. 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.

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.

Mixing the ingredients together for the fudge sauce

Next, make the fudge sauce. Mix together the sugar, corn syrup, cream, and cocoa powder in a medium saucepan. Heat over medium heat, whisking constantly until the mixture begins to bubble ever so slightly at the edges.

Continue to whisk until it just comes to a low boil. Cook for 1 minute (max!), whisking frequently. Remove from the heat, stir in the vanilla and let it cool. Chill before adding it to the ice cream.
By this point, the ice cream should be completely chilled. Pour into the base of the ice cream maker and churn according to the manufacturer’s instructions. Approximately 5 minutes before it’s done churning (remember, don’t rush it) add in the chopped up pieces of Caramel deLites (Samoas). Now that it’s done churning it’s time to assemble.

Straight out of the ice cream maker, before adding the caramel and chocolate

On the bottom of a freezer safe container drizzle some caramel and fudge. Top with a few scoops of ice cream and then drizzle with caramel and fudge. Repeat the process until you’ve run out of ice cream and caramel (there will be tons of left over fudge). Top with a few extra crumbles of cookie, and swirls of caramel and chocolate. Transfer to the freezer an let it harden for a few hours or overnight before enjoying.

Happy eating!

The Verdict: Other than the fact that I had shpilkes and rushed the cooling/churning process, this was a delicious ice cream! We still have a bit in our freezer, which I am dutifully eating daily, at times, for breakfast. Please do not judge! The Husband loves this flavor and we both think that you should try making it at home. Enjoy!