Chocolate

Rolo Ice Cream

by Shawnda on July 1, 2012

in Chocolate,Ice Cream

Rolo Ice Cream

Did you know that July is National Ice Cream Month? You do now!

On a stick, in a cone. In a cup, a bowl, or floating in a frosty mug of Dr. Pepper… doesn’t matter how you eat it, it has the ability to turn back the “feels like” number on the calendar and the thermometer and has magical cooling powers.

Especially when it’s 104 out and you’re lugging 35 lbs of ticked-off toddler around the zoo. I speak from very, very recent experience.

We’re big ice cream fans, store-bought and homemade alike. And because you can never have too many recipes, we have a a couple of new ice cream flavors to share with you this month! So let’s get to that Rolo ice cream!

Growing up, we didn’t live close to anything. We were almost 40 miles from Houston, right in the middle of no man’s land between two really small dots on a map. When we went to church, it meant we were driving in to Porter (and lunch at the Hot Biscuit!) and when we went “to town,” that meant we were driving all the way to Humble.

Going to town meant a stop at the “big” Shell station for gas. And Rolos. Dad was a Rolo junkie. He’d break the roll in two and pitch our half into the backseat where 4 kids were crammed into a spot meant for 3. It was kind of like tossing a bucket of chum into shark-infested waters. 11 seconds later, there was little evidence left aside from a few chocolate smudged smiles and the occasional gold foil shred.

When my family was over for one of our weekend “you have a pool, it’s hot, you win” get-togethers, I made Rolo ice cream for Dad. I swirled leftover caramel sauce and leftover fudge ripple (make them once and you’re set – they keep forever) into our favorite vanilla ice cream recipe and added a mountain of chopped Rolo candies.

The ice cream was a hit, I barely had enough to eek out a photograph (I would have loved just *one* more scoop). Ice cream shouldn’t have to come with a warning but do make sure that you chop the Rolos into at least quarters – anything bigger and there’s too much hard caramel filling to bite.

Rolo Ice Cream

Vanilla ice cream swirled with caramel, fudge, and Rolos.

Ingredients

  • For the ice cream
  • 2 cups heavy cream, divided
  • 1 cup milk
  • 3/4 cup sugar
  • 6 egg yolks
  • 1 Tbsp vanilla
  • ~40 Rolo candies, unwrapped and chopped into small pieces
  • 1/4 cup caramel sauce, homemade or purchased, at room temp (or slightly warmed to pourable)
  • For the fudge ripple
  • 1/2 cup sugar
  • 1/3 cup light corn syrup
  • 1/2 cup water
  • 6 Tbsp Dutch-process cocoa powder
  • 1/2 tsp vanilla

Instructions

  1. In a large bowl, add 1 cup cream and set a strainer over top.
  2. In a medium sauce pan over medium heat, stir remaining cream, milk, and sugar until very hot.
  3. In a small bowl, whisk together the egg yolks.
  4. Stream in 1 cup of the hot milk mixture into the egg yolks while whisking.
  5. Pour the egg yolks into the sauce pan and heat the custard until thickened, stirring constantly (if you're watching a thermometer, this will happen around 175F).
  6. Turn off the heat, stir in the vanilla, and pour the mixture through the strainer into the large bowl.
  7. Stir the custard into the cream and refrigerate overnight or until completely cold (I speed up the process significantly by placing the bowl in the sink, adding 2 bowls of ice, and adding just enough water to meet the level of custard in the bowl. Stir occasionally until cool, about 30 minutes, and then transfer to the fridge for another 2 hours before churning.)
  8. To make the fudge ripple, stir together the water, sugar, corn syrup and cocoa over medium heat until bubbles begin to form around the edges.
  9. Let boil for 1 minute, stirring constantly, and then remove from heat.
  10. Stir in vanilla.
  11. Let cool and then store in a jar in the fridge (will keep for several weeks). The fudge ripple must be completely chilled to use.
  12. Pour the custard into your ice cream maker and freeze according to manufacturer directions.
  13. Add the chopped rolos and let the mixer run another minute more (or fold them in manually).
  14. Transfer 1/3 of the ice cream into the storage container.
  15. Drizzle 2 Tbsp each of caramel and fudge ripple over top.
  16. Repeat, with the next 1/3 of the ice cream and 2 Tbsp each of caramel and fudge ripple.
  17. Transfer the last of the ice cream to the bowl, cover with a lid, and freeze completely.

Notes

Yields: ~1 quart

Source: Vanilla ice cream and fudge ripple from The Perfect Scoop

Estimated time: 4 hours

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Roast Cherry Brownie Sundaes

Has any single pound of cherries ever been so decadent? I’m not so sure. And I’m not so sure it should ever be again.

The hardest part of buying cherries is not polishing off the entire bag before you even get to your bookmarked recipes. It’s a difficult race to pit the cherries fast enough for the 2-Year-Old. Because when I fall behind, she simply pops a whole one into her mouth, stem, pit, and all.

After making the Roasted Cherry Chocolate Cake for Project Pastry Queen, we were (I was) hooked on roasted cherries. I’ve had these brownies from Annie’s Eats bookmarked since last summer. Roasted cherries and dense, fudgey brownies? Sign me up.

Roast Cherry Brownie Sundaes

I roasted the cherries in some of our port to concentrate the rich berry flavors and then folded that almost magical reduction into my current favorite brownie recipe – Ghirardelli Dark Chocolate Brownies. I have a couple of friends who swear that no homemade brownie can touch a from-the-box brownie. And after one bite of the Ghirardellis, I can at least temporarily agree.

For the sauce, I was looking for something less sweet. something to pair with the rich brownies and sweet vanilla bean ice cream. We simmered more cherries in more port to make a very grown-up topping for a very grown-up sundae.

I can’t even imagine how many miles in 863% humidity I’ll have to run to wipe that brownie sundae off the books. It’s probably better if I don’t dwell on it.

Roasted Cherry Brownie Sundaes

A rockstar brownie sundae celebrating cherry season: rich brownies studded with cherries roasted in port wine, topped with vanilla ice cream and a roasted cherry-port sauce.

Ingredients

  • For the brownies:
  • 1/2 lb cherries
  • 1/4 cup port
  • 1 box brownie mix (I use Ghirardelli Dark Chocolate Brownies), or your favorite brownie recipe, prepared according to direction
  • Vanilla ice cream, for serving
  • For the roasted cherry-port sauce:
  • 1/2 lb cherries
  • 1/2 cup port
  • 1/3 cup sugar

Instructions

  1. Preheat oven to 425.
  2. Remove stems, pit cherries, and then cut in half (or quarters if very large).
  3. Place in a small baking dish with 1/4 cup of port.
  4. Roast for 30 minutes, until the cherries are very soft and the port has slightly reduced (you'll have 2-3 Tbsp of liquid).
  5. Set the cherries aside to cool while you prepare your brownies according to directions.
  6. Reduce oven heat according to your brownie recipe.
  7. Grease an 8x8 baking pan.
  8. As the last step in making the brownie batter, stir in the cherries and accumulated juices and then transfer to the baking pan.
  9. Bake until a knife inserted in the center of the brownies comes out with moist crumbs attached (~45 minutes in my oven).
  10. To make the cherry port sauce, remove the stems and pits from the remaining 1/2 lb cherries.
  11. Quarter the cherries and then coarsely chop.
  12. Add to a small sauce pan with the port and sugar, cooking over medium-high until it begins to boil.
  13. Reduce heat to medium and simmer for 35-40 minutes, until very thick and syrupy (you'll have ~1 cup of sauce).
  14. Serve brownies topped with a scoop of ice cream and a spoonful of warm cherry-port sauce.
  15. Leftover sauce will keep in the fridge for several days, serve rewarmed.

Notes

Yields: ~1 cup cherry-port sauce; sundae servings very

Brownies inspired by Annie's Eats, Cherry-Port Sauce from Confections of a Foodie Bride

Estimated time: 2 hours 30 minutes

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Peanut Butter Cup Ice Cream

by Shawnda on May 7, 2012

in Chocolate,Ice Cream

Chocolate Peanut Butter Cup Ice Cream

This is the second recipe for peanut butter cup ice cream that you’ll find here on our blog. The first one is my favorite of the two – it’s absolutely divine. It’s a rich, chocolatey base studded with chunks of homemade peanut butter cup filling and chopped peanut butter cups.

Chocolate Peanut Butter Cup Ice Cream

How can you go wrong with that?!

My husband, however, is partial to this version: our favorite homemade vanilla ice cream swirled with peanut butter, fudge ripple, and chopped peanut butter cups.

And yet, our marriage endures :P

Chocolate Peanut Butter Cup Ice Cream

I’ll give him this – it’s my second favorite peanut butter ice cream :) But you can’t really go wrong with the chocolate & peanut butter combo!

Peanut Butter Cup Ice Cream

Vanilla bean ice cream swirled with peanut butter, fudge ripple, and chopped peanut butter cups.

Ingredients

  • For the ice cream:
  • 1 cup whole milk
  • 2/3 cup sugar
  • 2 cups heavy cream, divided
  • Pinch of salt
  • 6 large egg yolks
  • 1 tsp vanilla bean paste (or 1 scrapings from 1 vanilla bean)
  • 2 tsp vanilla extract
  • 1/2 12 oz bag mini peanut butter cups, unwrapped and coarsely chopped
  • For the fudge ripple:
  • 1/2 cup sugar
  • 1/3 cup light corn syrup
  • 1/2 cup water
  • 6 Tbsp Dutch-process cocoa powder
  • 1/2 tsp vanilla
  • For the peanut butter swirl:
  • 1/3 cup smooth peanut butter
  • 2-3 TBSP milk

Instructions

  1. Warm the milk, sugar, 1 cup of cream, and salt in a medium sauce pan.
  2. Pour the remaining cream into a large bowl and set a fine strainer on top.
  3. In a separate bowl, whisk the egg yolks while slowly adding a couple ladles of the heated milk.
  4. When the side of the bowl is warm to the touch, pour the yolk mixture into the sauce pan.
  5. Stir the mixture constantly over medium heat, scraping the bottom as you stir, until the mixture thickens and coats the spatula.
  6. Pour the custard through the strainer and stir it into the cream.
  7. Add the vanilla extract and vanilla bean paste.
  8. Stir occasionally until cool, and then transfer to the fridge for another 2-4 hours. (Setting the bowl in a sink with ice and cold water substantially speeds up the process.)
  9. To make the fudge ripple, stir together the water, sugar, corn syrup and cocoa over medium heat until bubbles begin to form around the edges.
  10. Let boil for 1 minute, stirring constantly, and then remove from heat.
  11. Stir in vanilla.
  12. Let cool and then store in a jar in the fridge (will keep for several weeks). The fudge ripple must be completely chilled to use.
  13. Pour the chilled custard into your ice cream maker and freeze according to directions.
  14. Whisk together the milk and peanut butter (the mixture might look a little separated but the final product freezes smoothly).
  15. Add the chopped peanut butter cups and then let the mixer run another 1-2 minutes more (or fold them in manually).
  16. Transfer 1/3 of the ice cream into a storage container.
  17. Drizzle 2-3 Tbsp each of fudge ripple and peanut butter swirl over the top.
  18. Repeat, with the next 1/3 of the ice cream and more fudge ripple and peanut butter swirl.
  19. Transfer the last of the ice cream to the bowl, top with more fudge ripple and the remaining peanut butter, cover with a lid, and put in the freezer until completely firm.

Notes

Yields: 1+ quart

Adapted from The Perfect Scoop

Estimated time: 6 hours

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Peanut Butter Cupcakes with Chocolate Buttercream Frosting

Jen of selected this week’s Project Pastry Queen Challenge was selected by Jen of Sweet Morris: Peanut Butter Cups with Peanut-Penuche Icing.

The cake portion of the challenge is one of the better peanut butter cakes I’ve baked. The crumb is tender, without being too dense and there’s plenty of peanut butter flavor. Other peanut butter cakes I’ve tried have either been too heavy or lacking in flavor.

I was a little surprised the cake turned out so well because it calls for dark brown sugar – I was certain it was going to be heavy.

I made a few changes to the recipe:
– I only used a scant 1 cup dark brown sugar (that’s all I had on-hand; it has been my experience that most PPQ recipes do just fine with reduced sugar anyway)
– The mixing directions in the original recipe are a little less standard than most cake recipes, so I rearranged the mixing method to cream the butter, peanut butter, brown sugar, and salt for several minutes while gathering the rest of the ingredients. I then added the remainder of ingredients based on normal mixing methods.
– Because I only had enough brown sugar for the cake, I opted to use a different frosting recipe (The World’s Best Chocolate Buttercream Frosting is below; it absolutely lives up to its name).
– Only fill the muffin cups ~2/3 full – otherwise you’ll get spill-over.
– I only added chocolate squares to half of the cupcakes because I knew that once the cupcakes completely cooled, the chocolate would return to it’s original hard state. Personally, I don’t find biting into something hard in the center of a cupcake very enjoyable – this would be better if filled with either a truffle (softer) or additional frosting using the cone method.

The peanut butter cake recipe is definitely a keeper! Jen will be posting the full cake & original frosting recipes on her blog. You can check out how the other PPQ members fare this week here.

The chocolate buttercream frosting is currently my very favorite chocolate frosting. It calls for the unusual addition of Ovaltine (yep, that Ovaltine) for more concentrated chocolate flavor. It’s light, fluffy, and not at all overly sweet.

The World's Best Chocolate Buttercream Frosting

A rich, smooth, and fluffy chocolate frosting that lives up to it's name: The Best Chocolate Buttercream Frosting

Ingredients

  • 12 Tbsp butter, at room temp
  • 1/2 cup unsweetened cocoa (I used half Special Dark blend)
  • 1/2 tsp salt
  • 2 1/2 - 3 cups powdered sugar
  • 2 Tbsp milk
  • 2 tsp vanilla extract
  • Scant 1/2 cup heavy cream
  • 1/3 cup Rich Chocolate Ovaltine powder

Instructions

  1. On medium high, cream the butter, cocoa, and salt for ~3 minutes.
  2. Scrape down the sides of the bowl and add 2 1/2 cups powdered sugar, milk, and vanilla.
  3. Mix on low just until incorporated and then beat on medium-high for ~2 minutes, until smooth.
  4. In a small bowl, whisk together the cream and ovaltine.
  5. Scrape down the sides of the bowl and stream in the mixture with the mixer running on low.
  6. After most of the liquid has mixed in, slowly increase the speed of the mixer to medium high and beat for ~2-3 minutes, until light and fluffy.
  7. If your frosting looks grainy, it's either a little too warm in your kitchen or it wasn't mixed on a high enough speed, for long enough. I had the first problem so I put the bowl in the fridge for 15 minutes and then remixed it until smooth.
  8. Beat in additional powdered sugar, if desired.
  9. Pipe or spread onto your cakes, as desired.
  10. Additional frosting will keep well-covered for ~1 week in the fridge.

Notes

Yields: Enough frosting for 1 8- or 9-inch cake or 24 cupcakes (18 liberally frosted cupcakes)

Adapted from Joy the Baker Cookbook

Estimated time: 15 minutes

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