Malted Chocolate Tim Tam Ice Cream

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Once upon a time I thought I was allergic to malt. For my cousin's birthday, he got a giant carton of malt balls and that night at his sleepover, we ate the entire thing. My mouth was so torn up and sore for the whole week after I thought that I must have been allergic to malt! Of course it never occurred to my seven-year-old brain that maybe my mouth was sore because I ate two pounds of malt balls in one night. But anyways...

From then on, I avoided anything malted for fear of tearing up my mouth all over again. Until recently, I had completely forgotten about that night with the malt balls and I never really thought about WHY I hadn't eaten malt since. Then while at Baskin Robbins this past fall, their malted chocolate flavor looked so delicious and I had to try some. I warily took a sample wondering if I would have some sort of allergic reaction. I didn't. Instead, I ordered myself a cup of malted chocolate ice cream and wondered why on earth I hadn't eaten anything malt in so long!

After that, I bought myself a big canister of malt powder and set to making malted ice creams. It's become my go-to "I want good classic but fun ice cream we can eat while binge-watching Netflix" ice cream. I make it when I have some leftover chocolate candy I want to incorporate into ice cream or when someone tells me their favorite ice cream flavor is vanilla but I don't feel like making something THAT BORING. (Sorry, vanilla lovers. You're boring.) Malted peanut butter ice cream is the only plain type of peanut butter ice cream I really like and is AMAZING with chopped up Reese's.

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And then somewhere in my Pinterest feed, a Malted Chocolate Tim Tam cake appeared. I spent an hour looking for that baby so I could share it with you and can't find it ANYWHERE which upsets me greatly because I would like to make that cake. I'm seriously starting to think I imagined it (very vividly because I can picture the photo in my mind...) If you see a recipe for a malted chocolate tim tam cake around, let me know. In the meantime, I may try my hand at it. But anyways. It inspired me to make a Malted Chocolate Tim Tam ice cream. And so here we are.

This ice cream is what cookies and cream ice cream SHOULD be. I've always rebelled against cookies and cream ice cream because it's so very plain and in a vanilla base which I tend to avoid. And why are Americans so obsessed with Oreos when Tim Tams exist? I mean, it's chocolate shortbread sandwiching chocolate buttercream covered in chocolate. And it actually tastes like real food unlike Oreo which I'm increasingly realizing tastes nothing like anything I'd make in my own kitchen. We American's have it all wrong. If these cookies are the Oreos of Australia, I'm highly tempted to go move there.

So back to what I was saying. Cookies and cream ice cream. It's lame. But this ice cream isn't. It's the opposite of lame. It's the kind of ice cream you want to share with everyone so they can try it but you also want to keep it to yourself because it's THAT good. Seriously. It's wonderful. Feed it to your children, serve it alongside a Costco chocolate cake, sneak bites of it from your freezer when you need a pick me up but are watching your weight, or binge eat a whole pint of it while watching Downton Abbey (Josh is watching the whole series with me for his first time right now and that's really all I want to be doing). It's perfect for just about every occasion.

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Malted Chocolate Tim Tam Ice Cream

Instructions

Prepare an ice bath large enough to hold and cool a 2 quart bowl. Place your 2-quart bowl in the freezer while you cook your base.

In a medium heatproof bowl, break up the egg yolks with a whisk, then whisk in 1/3 cup of the sugar and malt powder. Set aside.

In a 2 quart saucepan, combine the cocoa, skim milk powder, and milk. Use an immersion blender or whisk vigorously to combine, making sure no lumps of cocoa or milk powder remain. Add in the remaining sugar, cream, and salt. Put pan over medium-high heat.

Once the cream mixture approaches a bare simmer, remove it from the heat. While whisking the eggs constantly, use a ladle to scoop out about a 1/2 cup of the hot cream mixture into the yolks. Repeat with 1/2 cups of the cream mixture at least 2 more times. Use a rubber spatula to stir the cream mixture in the saucepan as you slowly pour the egg mixture into the pan.

Return the saucepan to medium heat and while stirring constantly, cook the mixture for about 2 minutes longer or until it coats the back of your spatula and your finger creates a clear path when you run your finger across it. Remove the base from the heat.

Take your 2-quart bowl out of the freezer and place the 5 oz. of chocolate in the bottom of the bowl. Strain the base through a mesh strainer into your bowl with chocolate and let it rest for 30 seconds to let the chocolate melt. Use a clean whisk to mix in the chocolate into the hot mixture, mixing until the chocolate has completely melted and the base is smooth. Set the bowl in your ice bath and use a clean spatula to stir the base occasionally until it is completely cooled.

Dry the outside of your container, cover the ice cream base with plastic wrap, and put a lid on your container. Refrigerate the base for at least 2 hours or overnight.

When you are ready to churn your ice cream, place an empty container into the freezer. Churn your ice cream in the ice cream machine according to the machine's instructions. When your ice cream is thick but not quite frozen into a solid mass, add in the Tim Tams.

Once the ice cream is frozen and ready, transfer the ice cream to your pre-frozen container.
Cover the ice cream with plastic wrap, pressing it down so no air can get in. Put the lid on your ice cream and freeze for at least 5 hours.

Ingredients

5 large egg yolks
2/3 cup sugar, divided
1/2 cup malt powder
1/4 cup cocoa
2 Tbs. skim milk powder
1 1/2 cup milk
1 1/2 cup heavy cream
1/2 tsp salt
5 oz. bittersweet chocolate
1 cup chopped Tim Tam cookies

 

Sweet Potato Ice Cream with Toasted Marshmallows

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Once upon a time I hated sweet potatoes. Though I can't be one hundred percent sure, I believe my first taste of sweet potato was a french fry and compared to my good ole fashioned salty spud potato fries, sweet potatoes were VERY disappointing. And sweet. Why would you make a french fry sweet? That's just gross (oh silly ten-year-old thinking).

Then one Thanksgiving, my mom decided to get a little adventurous and make a sweet potato casserole. No, there weren't any marshmallows on top. Instead, it was a buttery sweet pecan streusel topping that made each bite taste like candy. Leave it to sugar and butter to convert me to a vegetable I had previously hated. It stole the show that Thanksgiving and she made it every year after.

Contrary to popular belief, I don't think that marshmallows complete the perfect sweet potato dish. I mean, I'm not one to turn down sugary fluff and I certainly don't think it hurts the dish, but I believe that brown sugar with a hint of cinnamon create the perfect sweet potato dish.

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Take for example, my favorite ever mashed potatoes from Slows BBQ in Detroit. Their sweet potato mash is soft, smooth, and sweet- the kind you could eat as a dessert but will tell yourself that it's a healthy side dish because it's a sweet potato. While I haven't asked for the recipe, I'm sure it's some combination of sweet potatoes, cream, brown sugar, and cinnamon. I will never ask because I don't want to know just how much cream and sugar I'm eating alongside my pile of pulled pork. People just shouldn't know that kind of thing.

Interestingly enough, that's the same combination of ingredients I use in this ice cream. Here I use dark brown sugar to get that deeper sugar flavor that pairs perfectly with the sweet potato and cream. Throw in the cinnamon at the end and you've got the perfect fall smell cooking on your stove. Now, like I said. I wont' say no to marshmallow and it just happens to be the perfect addition to this ice cream. Toasting them beforehand gives you that fresh from the oven taste, even though the end result is nice and cold.

As one of my favorite ice creams I've made so far, I must beg you to make it this fall. Heck, eat it alongside your turkey on Thanksgiving and try to convince your guests it's cold sweet potato mash. Once they taste it, they won't ask questions.

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Sweet Potato Ice Cream with Toasted Marshmallows

Ingredients

3 large egg yolks
2/3 cup dark brown sugar, split
1 1/2 cups sweet potato, peeled and cubed
1 3/4 cups heavy cream
1 cup milk
1/2 tsp. salt
1/4 tsp. cinnamon
1 tsp. vanilla
2/3 cup mini marshmallows

Instructions

Prepare an ice bath large enough to hold and cool a 2 quart bowl.
In a medium heatproof bowl, break up the egg yolks with a whisk, then whisk in 1/3 cup of the dark brown sugar. Set aside.

Place your peeled and cubed sweet potato in a 3-4 quart nonreactive saucepan and cover with water. Put the saucepan over medium heat and bring to a boil. Once boiling, turn the heat down to low and simmer for an additional 5 minutes or until the potatoes are soft.

Drain and transfer the potatoes to a food processor and puree until completely smooth, scraping down the sides of the processor between pulses.

In the saucepan over medium-high heat, whisk together the pureed sweet potato, remaining dark brown sugar, cream, milk, and salt. When the mixture begins to simmer, reduce the heat to medium.

While whisking the eggs constantly, use a ladle to scoop out about a 1/2 cup of the hot cream mixture into the yolks. Repeat with another scoop of cream, whisking until incorporated. Use a rubber spatula to stir the cream mixture in the saucepan as you pour the egg mixture into the pan.

While stirring regularly, cook the mixture over the medium heat for about 2 minutes longer or until thickened and coats the back of your spatula, leaving a clear line when you run your finger across the back.

Remove the pan from the heat and whisk in the cinnamon and vanilla.

Strain the base through a mesh strainer into a 2 quart bowl. Set the bowl in your ice bath and use a clean spatula to stir the base occasionally until it is completely cooled.

Dry the outside of your container, cover the ice cream base with plastic wrap, and put a lid on your container. Refrigerate the base for at least 2 hours or overnight.

When you are ready to churn your ice cream, place an empty ice cream container into the freezer.

Place a sheet of parchment on a baking sheet and spread out the marshmallows on the pan. Use a kitchen torch or your oven broiler to toast your marshmallows. If using the broiler, keep an eye on your marshmallows the entire time as they toast quickly.

Churn your ice cream in the ice cream machine according to the machine's instructions. When your ice cream is thick but not quite frozen into a solid mass, add the toasted marshmallows one by one.
Once the ice cream is frozen, transfer it to your pre-frozen container. Cover the ice cream with plastic wrap, pressing it down so no air can get in. Put the lid on your ice cream and freeze for at least 5 hours.

Cereal Milk Ice Cream

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Alternative Blog Post Title #1: Christmas Cereal Milk Ice Cream That I Meant To Post Around Christmas

There was a tradition in my childhood home where each of us six kids got to pick out our favorite cereal for Christmas morning. You have to understand this was quite the treat as our usual breakfast fare was one giant bag of cheap mostly-healthy cereal like Cheerios (or rather "Honey Circles" or whatever name off-brand companies give them). So this one day a year, we got to gorge on Reese's Puffs or Lucky Charms or Fruity Pebbles or Cookie Crisps. And it was heaven.

I have fond memories of getting a box of Reese's Puffs all to myself so I could pour a bowl of cereal, eat until all that was left was chocolate and peanut butter flavored milk, and then pour a little more cereal so I could enjoy the crispness yet again in my deliciously flavored milk. That was the taste of Christmas morning.

So I meant to create this recipe around Christmas time to reminisce about the good ole days of Christmases at home, but, ya know, Christmas time is Christmas time and it gets insane and that never happened. But it's a good thing cereal milk is a year round flavor.

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Alternative Blog Post Title #2: CEREAL MARSHMALLOWS IN EVERYTHING!

I bought three pounds of dehydrated cereal marshmallows for ice cream making. Shipping would not have been worth it otherwise and I figured that I could use quite a bit for ice cream. As it turns out, I've used less than two cups of marshmallows for the three different batches of cereal milk ice cream I've made.

Since these babies are delicious, I can't just possibly let them waste away in my cupboard so I'm using them in EVERYTHING! The few times I have shared these marshmallow strewn treats, I've had kids marvel at how long it must have taken me to pick out the marshmallows in my cereal and adults have wondered how it's a rice krispie treat but has marshmallows in it? Do they make rice krispies with marshmallows now? I like to lie to kids, so of course I tell them it took me a whole afternoon to pick out the marshmallows for their benefit and the adults look at me in amazement when I tell them I have three pounds of cereal marshmallows chillin' in my cupboard.

I have big plans for the future of these marshmallows. I'm thinking brownies and cakes and cookies and trail mix for non-healthy folk like myself. If you have any ideas, feel free to send them my way.

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Alternative Blog Post Title #3: Bethany Wonka and the Cereal Factory

I love this ice cream very much so I wanted to go a little bit crazy with the extras. I did lots of thinking and brainstorming about the subject and decided to make a bowl made out of Cocoa Pebble Treats and throw on a slew of dehydrated cereal marshmallows. But now my mind won't turn away from cereal ice cream. I keep thinking of more flavors to try and more add-ins to throw in and tacos and bowls and sandwiches I could make out of different kinds of cereals.

Would it be too niched to just make ice cream made with cereals? It could be like a cute little breakfast diner except all I serve is cereal-themed ice cream. And hey! I could serve it for breakfast! I mean, if people can call fried dough filled with 90% sugar jellies and call it "breakfast," why can't I call ice cream made mostly out of milk and cereal "breakfast"? I could start a revolution. Seriously. Who's with me?

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Cereal Milk Ice Cream

Ingredients

1 3/4 cups heavy cream
1 3/4 cups whole milk
1/4 cup skim milk powder*
1/4 tsp salt
2 cups cereal (I used Cocoa Puffs)
1/2 cup sugar, split
5 egg yolks

Instructions

In a medium saucepan, use an immersion blender or whisk to combine cream, milk, and skim milk powder. Add salt, cereal, and 1/4 cup of sugar and place over medium heat. When mixture approaches a simmer and begins to steam, remove the pan from the heat and place a lid on top.

Let steep for 30 minutes.

In the meantime, prepare an ice bath large enough to hold and cool a 2 quart bowl. Place your 2-quart bowl in the freezer.

In a medium heatproof bowl, whisk together the egg yolks and remaining 1/4 cup of sugar. Set aside.

Once your cream and cereal mixture has finished steeping, place a mesh strainer over a 2 quart saucepan. Strain the mixture over the strainer into the pan and use a spatula to press the cream out of as much cereal as you can (don't worry about getting some cereal solids in the base, as you will strain again). Put the pan over medium-high heat and stir occasionally. Once the cream mixture approaches a bare simmer, remove it from the heat.

While whisking the egg yolks constantly, use a ladle to scoop out about a 1/2 cup of the hot cream mixture into your prepared yolks. Repeat at least two more times with 1/2 cup scoops of cream, whisking until fully incorporated. Use a rubber spatula to stir the cream mixture in the saucepan as you slowly pour the egg mixture into the pan.

Return the saucepan to medium heat and while stirring constantly, cook the mixture for about 2 minutes longer or until it coats the back of your spatula and your finger creates a clear path when you run your finger across it.

Take your 2-quart bowl out of the freezer. Strain the base through a clean mesh strainer into your bowl and set the bowl in your ice bath. Use a clean spatula to stir the base occasionally until it is completely cooled.

Dry the outside of your container, cover the ice cream base with plastic wrap, and put a lid on your container. Refrigerate the base for at least 2 hours or preferably overnight.

When you are ready to churn your ice cream, place an empty container into the freezer. Churn your ice cream in the ice cream machine according to the machine's instructions.

Once the ice cream is frozen and ready, scoop the ice cream into your pre-frozen container and cover with plastic wrap, pressing it down so no air can get in. Put the lid on your ice cream and freeze for at least 5 hours.

Set out the ice cream 5 minutes before service. Serve plain, atop a Rice Krispie Treat, or top with cereal.

Notes

  • I find that Carnation milk powder works perfectly, unlike some other off-brand milk powder. You will get the best results if you combine the powder with your cream and milk with an immersion blender. If you do not have one, try whisking vigorously until smooth. If you still have chunks of powder, throw the mixture into a blender and blend until smooth. Any chunks of powder remaining will result in patches of graininess.
  • I made the cereal bowl with my favorite Rice Krispie Treat recipe, substituting Cocoa Pebbles for Rice Krispies. Once it was all mixed together, I put about 1 cup of the mixture into butter greased cereal bowls and pressed firmly into the bowl using parchment paper (putting the remaining mixture into a 9x9 pan). Press firmly to make sure there aren't too many holes for melted ice cream to escape from. Before scooping my ice cream, I put the Cocoa Pebble Treat bowls into the freezer for a minute so they would keep the ice cream cool and not give way when scoops of ice cream are placed inside. Also note that while the pictures of the Cocoa Pebble Treat on top of a hot pink napkin looks cute, it stuck to the napkin TERRIBLY. So don't do it. :D
  • You can find dehydrated cereal marshmallows on Amazon and some online candy seller websites! Feel free to add the marshmallows into the ice cream right after it's finished churning. It tastes amazing and gives you that slightly soggy marshmallow you're used to eating in your cereal. However, if left in the ice cream for too long (2+ days), it starts to break down and gets a grainy sugar texture that isn't so awesome. So if you're going to eat every last bit of this ice cream within 2 days, go for it! If not, I'd save them as a topping.

Ice Cream at Disneyworld

On our trip to Disneyworld last week, I was very dedicated to my cause and couldn't stop brainstorming and craving ice cream. Nearly every day, we tried a new ice cream treat that left me feeling inspired or gave me some new insight on ice cream-making. Thankfully Josh didn't mind me working while we were on break.

Our first ice cream experience at Disneyworld had to be a Dole Whip float. There's nothing more appealing on a sticky hot day than a tall cup of pineapple juice and pineapple soft serve. I never go to Disneyworld without getting one (usually two). The ice cream is your typical soft serve texture- soft, melts fairly quickly, and has a fair amount of iceyness to it. I love to eat it very slowly to let it melt a little as I work, then sip up the juice with some melted ice cream. Yum!

The next ice cream experience was the cookie ice cream sandwich from the Plaza Ice Cream Parlor. This was less of a study and more of a fun treat since the ice cream from this parlor comes from Dreyer's/Edy's and we all know it's decent but very mainstream ice cream. I mostly just wanted to try the cookies sandwiching the ice cream which were indeed perfect for sandwiches. Firm but soft, so you could take a clean balanced bite of both ice cream and cookie that wouldn't leave a mess of broken cookie and ice cream in your hand. The shop itself was adorable and old-fashioned and one of the ladies working there was happily singing as she worked.

During our one "day off" from the Disney Parks, Josh and I spent an afternoon at Disney Springs for some shopping, eating, and seeing a movie. We found Vivoli Il Gelato and I had to check it out as I always have a hard time resisting trying a new ice cream shop. Apparently this location in Disney Springs is the second and only other location of an authentic gelato shop founded in Florence, Italy. I don't want to be rude but... really? This is what I have to look forward to in Italy? I mean, the ice cream was good. I don't mean to say that you should all avoid eating at this place, but I expected a bit more. The dark chocolate gelato was good and had an amazing texture, but the flavor wasn't as deep as I'd like. The stracciatella was much icier than the chocolate ice cream and I just didn't care for it too much. I had a few bites and then let Josh eat the rest of that side. If I were to go back, I think I'd try something a little more adventurous to see what more they can do.

While we were at Epcot, the Food & Wine Festival was still going on which excited me greatly. Nearly every thirty feet on the World Showcase were food stalls serving up fare from around the world. We ate a few things from the Food & Wine stalls but after paying $5 for a sub-par cannoli the size of my thumb, I decided we wouldn't buy anything else. That was, until I found the stand selling caramel ice cream and cream soda floats! How genius! So we got our last treat from Food & Wine and weren't disappointed. The ice cream and soda paired perfectly, though I do wish both flavors had been more pronounced. It was the perfect afternoon treat and had me itching to go home and make these floats myself. I'm not much of a connoisseur of creme soda so does anyone have any suggestions?

My favorite of all the ice cream I ate at Disneyworld was from L'artisan De Glace in France at Epcot. They serve 16 flavors of artisan french-style ice cream and I had a tough time deciding between the vanilla pear and chocolate, salted caramel, or the lemon ice cream with meringue. Unfortunately we could only select one flavor for the single serving cup, but once our server scooped, I didn't have to question why. The ice cream was so soft, his scoop barely had to work to create a perfectly formed tennis-sized ball. We chose the lemon with meringue and I have zero regrets. This ice cream was the most fluffy and soft ice cream I have ever tasted- it must have been churned at high speed as it was almost moussey. The lemon flavor reminded me of my favorite lemon cake- not very tart and very creamy. The meringue chunks were perfect, giving you a soft something to chew that paired perfectly with the lemon flavor. I definitely want to try adding meringue to my ice creams.

It seems our trip to Disneyworld was exactly what I needed, not just because it was a fun break with family, but because the treats we ate gave me a good hit of inspiration that I was really craving. There are so many flavors I'm itching to make!

Spiced Chocolate Ice Cream with Roasted Pepitas

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This ice cream creation stems from two of my favorite food memories and with every bite I am taken back. When I first moved to Salt Lake City over four years ago, I took a trip to Red Iguana, the authentic mexican restaurant that my sister had raved about while living in Utah a few years before. She claimed it was the best mexican restaurant she had ever been to and her Mexican husband and his family all agreed. I was sold and tried it out in the first few days I lived in Salt Lake. Red Iguana easily became my favorite restaurant.

In the midst of failing businesses and quiet motels on the less than affluent west side of town, Red Iguana stands in it's bright yellow and red glory with a crowd of people waiting outside it's doors, snow or sun. This restaurant taught me that some long and hungry waits are more than worth it. I was seated with bottomless chips and spicy salsa and, with a glass of horchata, I might have convinced myself that I was set to go. But the extensive menu said otherwise.

I began my visits by playing it safe, ordering combination plates of burritos, tacos, flautas, and enchiladas. I fell in love and found it hard to stray from these classics when they had never let me down. But I got adventurous and began ordering fajita platters, enchiladas with their own special sauces, and Red Iguana's famed moles that are packed with flavor and introduced me to chocolate as a savory ingredient.

My favorite mole and what they call the "king of moles", mole negro features ingredients like dried chiles, peanuts, raisins, and the star ingredients, chocolate. I fell hard for the spicy chocolate flavor and began seeking it out and ordering it anywhere else I could find those flavors. Mexican hot chocolate became a favorite drink in the wintertime and spicy chocolate bars were a delicacy.

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Then while out running errands with my roommate, we stumbled upon a cute little cookie shop, RubySnap. We couldn't resist stopping and stepped inside their door to find the warm comforting smells of cookies awaiting us. The friendly ladies behind the counter couldn't wait to introduce us to the eighteen creative cookie flavors featured and began handing us samples- cookie halves that filled us so well we nearly didn't order anything. But of course we had to take some home.

I ordered what became my two favorite flavors- the "Lilly" cookie, a lemon sugar cookie with lemonheads baked right into it, and the "Frida" cookie, a spicy chocolate cookie with a chile de arbol ganache center, rolled in cinnamon sugar and topped with pepitas. I could name the many other flavors that stole my heart, but I must simply encourage you to make a trip to RubySnap yourself to give it a try. Each flavor is delicious in it's own way and will completely change the way you see and taste cookies.

I returned to RubySnap again and again and once I got married, Josh and I began visiting nearly every Friday night to get a small box of cookies to sneak into the movies or bring home for dessert. We were addicts. So much so that I ended up working there a year or two later (which required me to get a gym membership to keep my health somewhat in balance).

On our last day in Salt Lake City, Josh and I visited both of these favorite eateries, filling up on Red Iguana and stocking up on bags of frozen cookie doughs (and a few freshly baked cookies for the road) from RubySnap to bring with us to Indiana.

When I began making this recipe, the initial inspiration was Mexican Hot Chocolate as the weather is getting cooler. But as I finished up the base and performed a taste test before popping it in the fridge for cooling, the cinnamon and pop of cayenne immediately brought me back to my favorite foods in Salt Lake City. Oh how I miss those foods and cannot wait to return and eat them again. But for now, I'll make this spiced chocolate ice cream to remember them by.

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Ingredients

5 large egg yolks
2/3 cup organic cane sugar, split see note
1/4 cup Dutch-processed cocoa, sifted
1 cup milk
1 3/4 cup heavy cream
1/4 tsp. salt
1 tsp. vietnamese cinnamon see note
1/4 cup roasted salted pepitas *see note

Instructions

Prepare an ice bath large enough to hold and cool a 2 quart bowl.
In a medium heatproof bowl, break up the egg yolks with a whisk, then whisk in 1/3 cup of the sugar. Set aside.
In a 2 quart saucepan, combine the cocoa, remaining sugar, and a 1/4 cup of the milk. Whisk to a thick paste, adding a little more milk as necessary to make it smooth. Add the remaining milk, cream, and salt and put over medium-high heat.
Once the cream mixture approaches a bare simmer, remove it from the heat. While whisking the eggs constantly, use a ladle to scoop out about a 1/2 cup of the hot cream mixture into the yolks. Repeat with another scoop of cream, whisking till incorporated. Use a rubber spatula to stir the cream mixture in the saucepan as you pour the egg mixture into the pan.
While stirring constantly, cook the mixture over the medium heat for about 2 minutes longer or until it coats the back of your spatula and your finger creates a clear path when you run your finger across it. Remove the base from the heat and quickly whisk in the cinnamon and cayenne pepper.
Strain the base through a mesh strainer into a 2 quart bowl. Set the bowl in your ice bath and use a clean spatula to stir the base occasionally until it is completely cooled.
Dry the outside of your container, cover the ice cream base with plastic wrap, and put a lid on your container. Refrigerate the base for at least 2 hours or overnight.
When you are ready to churn your ice cream, place an empty container into the freezer. Churn your ice cream in the ice cream machine according to the machine's instructions. When your ice cream is thick but not quite frozen, add in the roasted pepitas.
Once the ice cream is frozen and ready, transfer the ice cream to your pre-frozen container.
Cover the ice cream with plastic wrap, pressing it down so no air can get in. Put the lid on your ice cream and freezer for at least 5 hours.

Notes

*While organic cane sugar isn't necessary and plain granulated sugar can be substituted, I find that the organic cane sugar has a much deeper flavor as it is not as processed or refined as regular sugar. Regular sugar is usually ultra-refined, stripped of all molasses, and often obtained from fields that use chemicals on their plants.

*Vietnamese cinnamon is different than standard cinnamon in that it is more vibrant and strong, making it a distinct flavor in this recipe. I highly recommend you buy some as it will make all of your cinnamon flavored baked goods taste marvelous. If you are in a pinch and don't have any on hand, you may use standard cinnamon.

*Note that these are not the large white roasted pumpkin seeds you often find. You can often find roasted salted pepitas at international markets. If you can't find them, you can roast and salt your own pepitas. Roast your 1/4 cup of raw pepitas with 2 tsp. olive oil for three minutes then toss with 1 tsp. salt.

Fluffer Nutter Butter Ice Cream

As a kid I was a major sucker for peanut butter. Favorite candy bars: Butterfinger, Reeses Fastbreaks, Payday. If it had peanut butter in it, I likely ate it and loved it. But somewhere along the way, as in the past three years or so, I couldn't handle a whole lot of peanut butter anymore. Baskin Robbins Peanut Butter Chocolate ice cream was WAY too much for me to handle and even my PB&J sandwiches got a little heavy on the jelly side. Josh, on the other hand, is a peanut butter fiend so imagine his disappointment as over the years I've cut back on our mutual peanut butter consumption.

But oddly I'm still a sucker for Nutter Butters. In fact, they're a weakness. My mother-in-law often had them stocked in her pantry and I'd take one or two or three packages. If the vending machines at work had Nutter Butters it was easy to guess what I'd be eating for my afternoon snack. Maybe it's because I never really had them as a kid so I didn't have a chance to get sick of them? Or maybe it's because they're a toned down peanut butter snack? Whatever it is, I'm hooked.

So I take any excuse to make a Nutter Butter treat. A few months back I made a pie crust out of them and "accidentally" bought double the amount of cookies I'd need so I had a few leftovers to munch on while the pie set. And now that I can't get enough ice cream, I had to incorporate Nutter Butters somehow.

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As for the marshmallow, I've been a bit obsessed lately. In between perfecting the incredible Chocolate Chip Cookie Ice Cream and the Cannoli Ice Cream, I've been making Toasted Marshmallow ice cream about once a week. I've made it what seems like a million times, trying to really incorporate that toasted fluffy sweet marshmallow taste to the actual ice cream base (none of this boring ice cream base with marshmallows thrown in business I'm finding everywhere) which means I always have marshmallows and marshmallow sauce on hand. In fact, I have a giant quart container of marshmallow sauce waiting to be used in my next experiment.

In the meantime, I wanted to use marshmallow elsewhere, at the very least so Josh and I don't get so sick of toasted marshmallow ice cream that we can't even handle the sample bites. So what goes great with marshmallow? Peanut butter. And chocolate. And caramel. And graham cracker. But let's start with peanut butter.

Now, this ice cream is wonderful, even for this non-peanut-butter-loving gal over here. It's not TOO peanut buttery (Josh said he would use a full cup of peanut butter if he were making it for himself) and the chunks of Nutter Butter and swirls of marshmallow sauce add some excitement and a break from a boring bite of peanut butter. (On that note, do not skip the vanilla. The mild hint of vanilla perfectly ties the ice cream and the marshmallow sauce together.) If you're a peanut butter fiend unlike myself, go ahead and use 3/4 cup of peanut butter and see how that goes. But if you want good classic peanut butter flavor without ending up looking like a dog trying to use your tongue to get it all out of your mouth, this recipe should be perfect for you.

Ingredients

3 large egg yolks
1/4 cup + 1/2 cup granulated sugar
2 cups whole milk
1 cup heavy cream
1/2 cup peanut butter
1 tsp. vanilla
1 cup Nutter Butters, chopped into bite size pieces
1 cup marshmallow sauce (not marshmallow fluff)

Instructions

Prepare an ice bath large enough to hold and cool a 2 quart bowl.

In a medium heatproof bowl, break up the egg yolks with a whisk, then whisk in 1/4 cup of sugar. Set aside.

In a 3-4 quart nonreactive saucepan over medium-high heat, combine the remaining sugar, milk, and cream. When the mixture begins to simmer, reduce the heat to medium.

While whisking the eggs constantly, use a ladle to scoop out about a 1/2 cup of the hot cream mixture into the yolks. Repeat with another scoop of cream, whisking until incorporated. Use a rubber spatula to stir the cream mixture in the saucepan as you pour the egg mixture into the pan.

While stirring regularly, cook the mixture over the medium heat for about 2 minutes longer or until slightly thickened but not boiling.

Remove the pan from the heat and quickly whisk in the peanut butter and vanilla.

Strain the base through a mesh strainer into a 2 quart bowl. Set the bowl in your ice bath and use a clean spatula to stir the base occasionally until it is completely cooled.

Dry the outside of your container, cover the ice cream base with plastic wrap, and put a lid on your container. Refrigerate the base for at least 2 hours or overnight.

When you are ready to churn your ice cream, place an empty ice cream container into the freezer.
Churn your ice cream in the ice cream machine according to the machine's instructions. When your ice cream is thick but not quite frozen into a solid mass, add in the Nutter Butter chunks and slowly pour the marshmallow sauce through the top of your container, using a spatula to keep the ice cream moving and incorporating the sauce. Stop the machine as soon as your marshmallow sauce is added to keep it from mixing the sauce into the ice cream.

Transfer the ice cream to your pre-frozen container. Cover the ice cream with plastic wrap, pressing it down so no air can get in. Put the lid on your ice cream and freeze for at least 5 hours.