Homemade caramel ice cream studded with bits of dark chocolate Kit Kat candies.
I’m super excited to team up with some other fantastic bloggers today for a “Frozen Treats” blog party! Tis the season for ditching the oven in favor of salads and grilled dishes. I’m all for light eating this time of year because it just means more room for ice cream! Or so I tell myself! I got an ice cream maker last year for Mothers Day and it occurred to me that I hadn’t used it since last summer. What’s up with that? It was definitely time to dust it off and get to ice cream making!
The super talented, Deb, of Taste and Tell is the mastermind behind this fun blog party today. She thought it would be a great way to introduce our readers to new bloggers and recipes. I couldn’t agree more. All these ladies are super talented and I hope you’ll visit their blogs and spend some time exploring their amazing work.
I decided to make ice cream because it’s just so darn easy and truth be told, I’ve been a bit lazy these past few weeks when it comes to cooking. It also happens to be one of my sons favorite things to help me make. He likes to sit on the counter watching the custard mixture turn into ice cream before his eyes- complete magic to a three year old. He might sneak his finger in for a taste or two as well!
I decided on caramel ice cream simply because I dreamed about it a few weeks back. Please tell me I’m not the only one who dreams about recipes. My dream actually had Twix candies broken up and mixed into the caramel ice cream but I thought they might get too hard and break a tooth so after browsing the candy isle and seeing some dark chocolate Kit Kat candies, that’s what I went with. This ice cream is rich, decadent and delicious!
- 5 tablespoon butter
- 2/3 cup packed dark brown sugar
- 1/2 teaspoon kosher salt
- 2 cups heavy cream
- 3/4 cup whole milk
- 6 large egg yolks
- 1 teaspoon vanilla extract
- 9 oz dark chocolate Kit Kat candies, cut up into a 1/4 inch pieces.
- Melt the butter in a medium saucepan. Stir in brown sugar and salt. Whisk in 1 cup of the cream and the 3/4 cup milk.
- Warm the brown sugar mixture. Pour the remaining 1 cup cream into a large bowl and set a large mesh strainer on top.
- In another bowl, whisk the egg yolks. Slowly pour the brown sugar mixture in to the egg yolks, whisking constantly, then pour the warmed egg yolks back into the saucepan.
- Stir the mixture constantly over medium heat, scraping the bottom as you stir, until the mixture thickens and coats the back of a spatula. Pour the mixture through the strainer and stir into the cream. Add the vanilla and stir until cool over an ice bath. Chill the mixture thoroughly in the refrigerator. (I like to make the mixture the night before.)
- When ready to make ice cream, mix the chilled cream in your ice cream maker according to the manufacturer's instructions. During the last few minutes of churning, add the cut up Kit Kat candies.
Again, please take the time to check the other recipes! I’m putting all of these on my to make list! Have a great Monday everyone!!