Tuesday, July 27, 2010

Snickers Ice Cream

After the Butterfinger ice cream I made a few months ago, I wanted to try the same thing with Snickers.  I replaced some of the sugar and all of the honey with caramel ice-cream topping.  (I just used store-bought... I wouldn't bother with making your own unless you're going to use it as a topping for the ice cream).  This gave the ice cream base a subtle caramel flavor that went great with the Snickers.  I will say that I don't love the texture of frozen Snickers- not as good as Butterfingers- but this was still pretty good.  The Snickers just got really hard.  That didn't stop everyone from wolfing it down though! 

Snickers Ice Cream
by What a Dish!

1 1/2 cups whole milk
2 cups heavy cream
1/4 cup brown sugar
1/4 cup white sugar
3 tablespoons caramel ice-cream topping
pinch salt
4 egg yolks
1 teaspoon pure vanilla extract
14 fun-size Snickers candy bars, coarsley chopped

1.  In a heavy saucepan, stir the milk, cream, brown sugar, pinch salt, and caramel ice-cream topping together. Cook over medium heat, whisking often, until the milk is heated (not boiling) and sugar is dissolved.

2.  Beat the egg yolks with the white sugar until thick and pale-colored. (I use my stand mixer for this- then I can whisk the eggs and cook the milk at the same time.)

3.  Mix about a cup of the hot milk mixture into the egg mixture, stirring or whisking the egg mixture constantly. (You are tempering the eggs... you don't want to scramble them). Pour all of the egg mixture back into the saucepan, and whisk constantly over low heat until slightly thickened. If you have a digital meat, or candy thermometer, the mixture should be around 160-170 degrees.

4.  Have ready a fine-mesh metal strainer positioned over a clean bowl. Pour the cooked ice cream mixture through the strainer and into the bowl. Stir in the vanilla extract. Chill overnight in the fridge. The next day, freeze in your ice-cream maker according to manufacturer's directions. When the ice cream is thickened in the machine, near the end of mixing, add the chopped Snickers in. Another option is to wait until the ice cream is fully done, and then mix the Snickers pieces in with a spoon. Store in an airtight container in the freezer until firm.

**This post and photos are property of http://dishingwithdish.blogspot.com/ **

2 comments:

JelliDonut said...

In step 4, did you mean "mix in the Snickers?" It says Butterfingers. Either way, this sounds delicious and I'm going to make some. Thanks for posing it. Yum!

What A Dish! said...

Hey, thanks for catching that- I fixed it. :)