Twix-Style Ice Cream
Nothing goes hand-in-hand quite like hot summer days and ice cream. I love ice cream. I probably have an unhealthy addiction to ice cream. But it's not like I can help it. It's in my genes! My dad's family used to own an ice cream shop in Vietnam. I look back fondly to the moments my dad and I shared watching Tom and Jerry cartoons and eating ice cream after dinner when I was younger.
One of my favorite things on ice cream is a nice, ooey-goeey melty salty caramel sauce. So let's make some caramel chocolate ice-cream! The sweetness of the ice cream and chocolate go well with the salty caramel flecks. This recipe was inspired by this Tasting Table recipe for Snickers ice cream.
Twix-Style Ice cream
- 2/3 c. sugar
- 3/4 c. heavy cream, heated but not boiling
- 1/2 tsp. sea salt
Ice cream base:
- 1 c. whole milk
- 3/4 c. sugar
- 1 tsp. vanilla
- 2 c. heavy cream
- 5 large egg yolks
- pinch of salt
- 2 packages of Twix bars, chopped
- 1 c. semi-sweet chocolate chips, chopped
- Caramel: In a medium sauce pan over medium-high heat, add the sugar. Once the sugar starts to melt, fold over itself until sugar is evenly golden-brown. Remove from heat and slowly add in heavy cream. Cool in a glass bowl, then stir in salt.
- Ice Cream: Have an ice bath ready to cool down the finished custard. In a medium saucepan over medium heat, combine the milk, sugar, and salt and simmer until dissolved. Remove from heat. In a separate bowl, whisk the egg yolks. Temper the egg yolks by pouring a little of the heated milk mixture into the yolks, a little slowly each time. Don't scramble the egg yolks! Then add the milk-yolk mixture into the rest of the milk. Heat over medium, stirring constantly until mixture coats the back of a spoon, about 2-3 minutes. Strain the custard into a bowl with heavy cream, set in the ice bath. Add the vanilla extract. Refrigerate until completely cool, 8 hours or overnight.
- Freeze ice cream according to ice cream machine instructions. Stir in Twix bars and chocolate chips.
- In a freezer-safe container, layer the caramel and ice cream. Freeze until hardened, at least 4 hours. Enjoy!