(Mine was a little loose, so I’ve tweaked the recipe for you guys and yours shouldn’t be quite so liquidy.) Let the ganache sit in the fridge until you’re ready for it. Let them sit for one minute, then stir together until you have a uniform sauce. Put the chocolate chips and cream into a microwave-safe bowl and heat for 45 seconds. Chill for at least 4 hours.Ībout 20 minutes or so before you plan to churn the ice cream, make the2-Step Ganache. When the containers are no longer steaming, cover them with plastic wrap and put the larger one into your fridge and the smaller one into your freezer. Ladle a cup or so into a smaller container. You don’t HAVE to strain it, but even though I temper the eggs, I absolutely always have a few bits of egg that didn’t temper and straight up cooked, and I am not going to ruin my ice cream with pieces of omelette. Strain the mixture into a heatproof bowl. Take the pan off the heat and stir in the vanilla. At my altitude, this takes only a few moments, but it could take you as many as 10 minutes. It will also start to kind of bubble around and thicken. You will know it is close when it starts looking thick, and your spatula is coated like it’s been in pudding when you bring it out. This is called tempering them.Īdd the egg mixture back into the milk saucepan, again whisking vigorously to mix the eggs in quickly. You’re bringing the eggs closer to the temp of the main mix, so as not to scramble your eggs and discover yet another gross variant in homemade ice cream disasters. Why this laborious step? Well, yolks cook at 145F, and your liquid is WAY hotter than that. Take the saucepan off of the heat and add one ladle of the milk mixture to the egg mixture while whisking vigorously. Heat milk mixture on medium-high heat until it reaches 175F, stirring frequently (it should be just steaming and making little bubbles near the edges). Whisk egg yolks and remaining 1/4 C sugar together in a bowl. Put your 9×9 metal cake pan in the freezer then, too!Īdd 2C whipping cream, half and half, Bailey’s, 1/4 C sugar, and corn syrup to a medium saucepan. IMPORTANT NOTE: If you have a canister-style ice cream maker, the canister must be frozen at least 24 hours ahead of time. 4 oz chopped chocolate or GOOD chips (I recommend Ghirardelli 60% Bittersweet).1/2 C sugar (divided into 1/4 C and 1/4 C).If you love ice cream like I do, this may just change your life. That may seem like an investment, but the number of times I’ve purchased a pint of ice cream since I learned how to make it is zero, and I used to be one of the reasons Ben & Jerry were opening so many new stores every year. It requires a thermometer (like this one), a whisk, a 9×9 cake pan, a strainer or sieve, and some sort of ice cream maker. And although it may seem like a lot of work, it’s really only two steps, with some waiting in between: 1. This is my Bailey’s variant: cool and creamy, with an undercurrent of minty sophistication and a ribbon of chocolate fudge. It’s got to be perfect– and this, to me, is pretty darn close. I don’t like excessively eggy ice cream, and I don’t want it icy or thin, either. My final master recipe uses the technique of America’s Test Kitchen (the holy grail of recipe testing) with a recipe I’ve tweaked to my liking. My freezer was full of frequent failures and intermittent successes. I tried recipe after recipe and technique after technique. I went through eggs and milk like nobody’s business. What followed was enough to make vegans weep. This changed when my dad bought me an ice cream maker attachment for my KitchenAid mixer, and I decided that I would conquer homemade ice cream or die trying. Icy and chalky, or melty and weird, eggy and off– I had basically never met a homemade ice cream that I liked. Homemade ice cream, though, was always super disappointing to me. Make sure ice cram maker dish and loaf tin have been chilled in freezer the night before.Ice cream might be my favorite thing ever. The only ingredients are coconut, almond milk, dairy-free chocolate chips, walnuts, salt, & maple syrup. I decided I would go home and experiment and fell in love with this dairy-free fudge swirl ice cream! Just the flavors I was looking for, simple yet indulgent. Since cutting back on my dairy intake, I have been dreaming of some creamy ice cream! There are some great dairy-free ice creams at the grocery store, but they are often expensive and some of them have added ingredients I don’t love.
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