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
Ingredients:
Caramel:
  • 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

Mix ins:
  • 2 packages of Twix bars, chopped
  • 1 c. semi-sweet chocolate chips, chopped
Directions:
  1. 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.
  2. 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.  
  3. Freeze ice cream according to ice cream machine instructions.  Stir in Twix bars and chocolate chips.
  4. In a freezer-safe container, layer the caramel and ice cream.  Freeze until hardened, at least 4 hours.  Enjoy!




Comments

Post a Comment

Popular posts from this blog

Copy Cat Kerbey Queso

Image
You cannot be a proper Tex-Mex lover without eating at least 1 quart of queso per year.  I'm pretty sure I started the year off in the right direction by making this copy-cat Kerbey Queso for NYE.   Kerbey Lane Queso is my favorite in Austin.  So creamy, so cheesy, and so good.  White queso with pico and a scoop of guacemole in it that you kind-of have to dig around in, which makes it soooo good.  Have I said how good it is? That being said, I've tried so many queso recipes.  I've made beschemels, I've used expensive, good cheeses.  No queso seems to hold that creamy consistency very well.  So when one of my friends, Rachel, was back home in Austin from her now home-town in Seattle she asked one of the servers what's in it.  She just had to know.  The server leaned in close to her and whispered, "it's white processed cheese."  OMG, my mind was blown.  No wonder it's so flippin' good.  I think the HEB brand white queso is...
Read more

Mom's Bun Bo Hue Chay (Vietnamese vegetarian spicy "beef" noodle soup)

Image
After many requests from my sister and cousin, I finally documented my mom's vegetarian bun bo chay !  Get ready, this recipe is kind of intense and usually takes 2 days to make.  My mom makes a giant pot of it and the whole family eats it in the span of a day or two.  She freezes the broth for later use (if there is any left over!).  The flavor does enhance each time the broth is reheated, so it's usually better the second day and each subsequent time.  It's so good, I often prefer it to regular bun bo (Spicy Vietnamese Beef Noodle Soup). Bun bo Hue  is a specialty of the central region of Vietnam, where my dad's side is from.  You won't find it as commonly as pho  or bun  (vermicelli bowls) in most Vietnamese restaurants.  This is a soup that is a labor of love and family and spicy-tolerance.  My ong noi  (paternal grandfather) used to make the best bun bo hue !  Now my Aunt Angelique/ Co Be  makes a cleaner, tast...
Read more

Banh Bot Chien, Vietnamese Fried Rice Flour Cake with Eggs

Image
Banh bot chien is a Vietnamese street-food of crispy and chewy rice cakes surrounded by an omelet-style amount of eggs, green onions, and pickled radishes.  It is probably one of my most favorite things to eat.  There is a 24-hour Vietnamese-Chinese restaurant in Chinatown called Tan Tan and in my opinion, makes the very best banh bot chien.  My childhood was filled with Tan Tan's banh bot chien.  We'd often eat lunch there with my family and their friends after an early morning tennis match (that I probably got dragged along to).   Banh bot chien was the carrot on my stick on those super early mornings. And it is extremely similar to Chinese  jianbing , which according to this Tasting Table is the next big trend.   http://www.tastingtable.com/dine/national/jianbing-chinese-breakfast-crepes-mr-bing-nyc?utm_medium=email&utm_source=TT&utm_campaign=Weekend&utm_content=Editorial I vaguely remember gobbling down some jianbing  a...
Read more