I’m a firm believer that if you’re going to enjoy a treat, you might as well go all out. That is definitely no exception when it comes to ice cream. With the cows being bred for calving next year, we’re getting ready for an abundance of milk and cream, so I’ve been practicing and perfecting how to make ice cream (or more accurately, frozen custard). Naturally. With my base recipe perfected, I’ve started branching out to flavors other than vanilla. Here’s the first one we tried and in our opinion, is delicious.
Ingredients:
For Frozen Custard
8 egg yolks (we save the whites for scrambled eggs, quiche, and other egg-based recipes)
1 1/3 cup sugar
1/4 teaspoon salt
3 cups heavy cream
1 cup whole milk
1/4 to 1/2 cup chocolate syrup, to taste (here’s a homemade recipe if you’re out)
For Add-Ins–Edible Peanut Butter Cookie Dough and Chocolate
2 Tablespoons softened butter
1/4 cup plus 2 Tablespoons peanut butter
1 cup packed brown sugar
2 Tablespoons milk
1/4 teaspoon vanilla
2/3 cup flour
1/2 teaspoon salt
1 cup semi-sweet or dark chocolate chunks
For the frozen custard, add the egg yolks, sugar, and salt and beat until light and fluffy, about five minutes. Meanwhile, heat the cream and milk in a large saucepan over low heat, until 160F. Be careful not to scald or burn, as it will affect the flavor. When heated, very slowly add the hot cream to the whipped egg mixture, stirring until incorporated. Return to the stove and reheat to 160F. Pour the custard base into a container with a lid, and chill in the fridge about eight hours, or overnight (or until chilled thoroughly). Stir in the chocolate syrup and pour the custard base into your ice cream maker. Process until thickened. Meanwhile, beat the add-ins, minus the chocolate, until the consistency of cookie dough. When the ice cream is ready to be transferred to the freezer, stir in add-ins (we dropped the edible peanut butter cookie dough in by chunks and sprinkled in the chocolate. Pour into a freezer-safe container and freeze until ripened.
