Matt and I no longer keep store bought ice cream in the house. I just can't justify buying it anymore after having homemade ice cream. For those of you who haven't tried homemade ice cream, I highly recommend trying some-it really is life changing! The texture is creamier, the flavors are more pronounced, and I find that I don't eat as much of it because you just don't need as much.
When I saw this recipe for Candy Explosion Ice Cream on Coffee and Cannolis, I knew I'd have to make it. The recipe calls for a standard vanilla ice cream with the addition of pieces of candy bars-yum! I used my favorites-Snickers, Butterfingers and Twix, and topped it with M&M's but I also think Kit Kats, Milky Way, really anything would go great in here!
For the vanilla ice cream, I decided to try an easier recipe. This was the first time I tried "Philadelphia" style ice cream. This kind is much quicker to make because you don't need the extra steps of making a custard. I don't mind making the custard, it really isn't difficult, but I was impressed with how quick this ice cream came together...and it was every bit as fabulous as those ice creams made with the custard base!
Candy Explosion Ice Cream
2 cups heavy cream
1 cup whole milk
¾ cup sugar
1 ¾ teaspoon pure vanilla extract (or 1 vanilla bean and ¾ teaspoon vanilla extract)
2 cups crushed candy bars (combination of Butterfinger, Snickers and Twix)
Pour 1 cup of the cream into a medium saucepan and add the sugar. Scrape the seeds from the vanilla bean (if using) into the saucepan and add the pod to the saucepan. Warm over medium heat, stirring, until the sugar is dissolved.
Remove from heat and add the remaining cream, the milk, and the vanilla extract.
Chill mixture thoroughly in the refrigerator, for at least eight hours or overnight.
When ready to churn, remove the vanilla pod (reserve the bean for another use), then freeze in your ice-cream maker according to the manufacturer’s instructions.
Mix crushed candy bars in churned ice cream. Transfer to a freezer-safe container and store in freezer until ready to eat. Ice cream will be more like soft serve immediately after churning and will take a few hours to harden in the freezer.
Source: "Philadelphia Style "Vanilla Ice Cream base adapted from A Perfect Scoop by David Lebovitz and Candy Explosion concept from Coffee and Cannolis.
2 cups heavy cream
1 cup whole milk
¾ cup sugar
1 ¾ teaspoon pure vanilla extract (or 1 vanilla bean and ¾ teaspoon vanilla extract)
2 cups crushed candy bars (combination of Butterfinger, Snickers and Twix)
Pour 1 cup of the cream into a medium saucepan and add the sugar. Scrape the seeds from the vanilla bean (if using) into the saucepan and add the pod to the saucepan. Warm over medium heat, stirring, until the sugar is dissolved.
Remove from heat and add the remaining cream, the milk, and the vanilla extract.
Chill mixture thoroughly in the refrigerator, for at least eight hours or overnight.
When ready to churn, remove the vanilla pod (reserve the bean for another use), then freeze in your ice-cream maker according to the manufacturer’s instructions.
Mix crushed candy bars in churned ice cream. Transfer to a freezer-safe container and store in freezer until ready to eat. Ice cream will be more like soft serve immediately after churning and will take a few hours to harden in the freezer.
Source: "Philadelphia Style "Vanilla Ice Cream base adapted from A Perfect Scoop by David Lebovitz and Candy Explosion concept from Coffee and Cannolis.
You hooked me with "candy explosion"! :) This looks AWESOME!
ReplyDeleteWhoah - this ice cream is outrageous! I need a scoop or two of it right now.
ReplyDeleteGlad you liked it. And, now I think I may make some again this weekend!
ReplyDeleteOh yum, your ice cream looks so delicious!
ReplyDelete