I’ve been wanting an ice cream maker for some time. My husband, nevertheless, wasn’t satisfied that it was a necessity. When the Steamy Kitchen retailer had a deal for $50 off of a $100 buy, I figured it was an indication. It was the cosmos saying, “Kieeeeersten, purchase your self an ice cream maaaaker. Make scrumptious thiiiiiings.” Not being one to say no to the cosmos, I instantly purchased myself a 1 1/2 quart Cuisinart ice cream maker. (I additionally purchased a neon orange hand mixer, however that’s neither right here nor there.)
So! The ice cream maker was purchased. Then what? Nicely, I figured I’d break it in by making Fats Elvis Ice Cream. If you happen to’ve been studying my weblog for some time, that my husband and I moved from Wisconsin to North Carolina a couple of months in the past. One of many issues we desperately miss about residing in Madison is Chocolate Shoppe. Don’t let the identify confuse you—Chocolate Shoppe is all about ice cream. Tremendous wealthy, indulgent, once-in-a-while-special-treat ice cream. And, in my humble opinion (and my husband’s too), their finest taste is Fats Elvis.
Sure, this is similar Fats Elvis ice cream that was the inspiration for my Fats Elvis Pudding Pops. Chocolate Shoppe’s Fats Elvis ice cream has a banana ice cream base, a ribbon of peanut butter, and chocolate chips. My model has the primary two, but in addition has a melt-in-your-mouth fudge swirl and items of Reese’s Peanut Butter Cups. Sure, it’s tremendous wealthy! No, it’s not an on a regular basis ice cream! Nevertheless it’s a reasonably good recipe for breaking in an ice cream maker and convincing your husband it was a worthwhile buy. (I feel he’s satisfied.)
Fats Elvis Ice Cream
Wealthy banana ice cream swirled with peanut butter and fudge ribbons and peanut butter cups. Impressed by Chocolate Shoppe’s Fats Elvis Ice Cream and tailored from Style of Dwelling’s Banana Ice Cream.
Yield: 1 1/2 quarts (12 servings)
2 cups half-and-half
1 pinch salt
1 1/four cups + 2 tbsp sugar, divided
2 eggs, evenly crushed
2 cups heavy whipping cream
6 ozevaporated milk, divided
1/2 tbsp vanilla extract
three.5 ozdark chocolate, chopped
1 cup ripe bananas, pureed (about 2 bananas)
1/2 cup peanut butter
1/three cup peanut butter cups, chopped
Warmth half-and-half to 175°F in a big, heavy saucepan. Stir within the salt and 1 1/four cups of the sugar and whisk till dissolved.
Ladle a small quantity of the half-and-half combination into the eggs. Pour egg combination into the pan, whisking consistently. Proceed to prepare dinner over low warmth, stirring consistently, till combination reaches 160°F and coats the again of a steel spoon.
Take away from warmth. Place pan in a bowl of ice water; stir for two minutes. (Alternately, you may fill your sink with an inch of chilly water & ice cubes and use that as a substitute of a bowl.) Stir in whipping cream, 2.5 ozof the evaporated milk, and vanilla. Press plastic wrap onto floor of custard and refrigerate for a number of hours or in a single day.
After making the custard and not less than three hours earlier than beginning the ice cream maker, make the fudge ribbon; warmth remaining evaporated milk and sugar over low warmth, whisking consistently. When combination is heated, add chopped chocolate and warmth till melted, whisking consistently. Take away from warmth and permit combination to come back to room temperature.
Take away custard from fridge and stir within the banana puree. Fill cylinder of ice cream maker with the banana custard combination and freeze based on producer’s instructions. (Relying on the dimensions of your ice cream maker, you would possibly have to make two batches.)
When ice cream is frozen, switch it to an hermetic freezer container. Fold in fudge ribbon, peanut butter, and peanut butter cup items, cautious to not overmix. Freeze for two–four hours earlier than serving.
Kiersten is the founder and editor of Oh My Veggies.