I’ve been making ice cream the last couple weeks trying out different flavors. I made Blueberry Chocolate Chip (Total Failure), Cayenne Cinnamon Chocolate Chocolate Chip (kinda success), Raspberry Chocolate Chip (kinda success), and Mint Chocolate Chip (success). Today I tried Ben & Jerry’s Phish Food and it’s great. If you like lots of junk in your ice cream (leading to more junk in your trunk), give it a shot.
I didn’t use a recipe, but I’ll try to recreate below what I did:
Start by putting 2 cups of cream and 1 cup of whole milk in a saucepan on low. Stir regularly to heat evenly without growing a skin on the cream and to avoid that heated milk taste. At the same time, whisk 2 eggs and 2/3 cups sugar for a while. Then do it for a couple minutes longer.
When the cream/milk is hot enough (you’ll know) pour it on, eh, let’s say 6 ounces of semi-sweet dark chocolate. If you want to make a different kind of chocolate ice cream, use different types of chips. Mix the cream/milk with the chocolate and stir it well so all the chocolate is melted and folded in. Pour chocolate mix into egg and sugar mix and stir well. Chill this mixture in the fridge for about 25-30 minutes, or until cool. I run the ice cream maker in the fridge to keep it extra cool, if you live in Alaska, you might consider running it outside. Put the mixture in the ice cream maker and turn it on for about 25 minutes or so. When there’s about 3 to 5 minutes left throw in chocolate chips to taste. You might want to use chopped up chocolate chunks instead. Prepare caramel and marshmallow sauce. (I used Fluff this time, and it’s great, but it gets hard in the freezer, so I’m going to check out marshmallow sauce the next time.) I folded this into the ice cream as I put it into the Tupperware, basically 2 big scoops of ice cream, one small scoop marshmallow, one drizzle caramel. Repeat until out of ice cream. Put some wax paper on top of the ice cream and sit on your hands for 2-3 hours after putting it in the freezer.
Eat a lot.