Oh Monday, how you just creep up when everyone least expects it. I hope everyone had a fab weekend! We are just taking the days one at a time here at the old homestead. I feel like ever since we bought a new house, we have a gazillion things to do! It’s almost overwhelming, and if I don’t take things one step at a time, I may just go insane. To calm my housework blues, I made ice cream. Actually, I made two ice creams (one vanilla and one chocolate). This will be the first of two ice cream recipes I share this week! It’s been hot. I don’t want to turn on my oven, and I honestly want to eat ice cream all day, everyday. So here we go!
I feel like we all have a favorite ice cream, and according to a recent study, the percentage of people who like vanilla ice cream is just about equal to the percentage of people who like chocolate. I found this interesting, and I can honestly not remember where I read this statistic, but I do remember reading it! I blame the housework blues. In honor of this, I made chocolate and vanilla ice cream mash-ups this weekend.
What is a mash-up?
Well it’s exactly what it sounds like. I took ice cream. I folded in a bunch of yummy ingredients, and I mashed it all together. Therefore, we have an ice cream mash-up!
I tried my best to keep this recipe simple. To make a true churned ice cream is no easy matter. It can actually be rather annoying. This time, I shared my chocolate ice cream recipe with you, but I also noted that you can totally use store-bought chocolate ice cream instead.
I think this mash-up idea can turn a store-bought ice cream into a gourmet treat in an instant!
You are totally not locked in to using these specific fillings. You can use anything you want! I personally am loving berries and dried fruits and nuts in my ice cream lately! Get creative!
I feel like I’m being totally haphazard with my dialogue today. Again, I blame the housework blues. I’m going to go drown myself in a pint of ice cream.
Let’s talk beer!
Brewed By: Otto’s Pub and Brewery
Style: Imperial Stout
Description: I feel like I am always pairing with beer that you find out here in the western states. I don’t do this because I am only devoted to beers in the west, but because that’s the beer we have available to us! Sure, we have your Dogfish Head and other delicious brews from the east coast, but because distribution laws vary by state, we can’t get EVERYTHING. We do however stock up when we head back east to try to keep things even. A good friend of ours brought Jolly Roger to us just a couple of months ago. I’ve had Jolly Roger before because I lived in State College, PA for a couple of years, and it has always been one of my favorites. I chose an imperial stout for this ice cream for obvious reasons. Honestly, you could go ahead and drown the ice cream in this beer to make a beer float, and I would be in imperial stout, chocolate ice cream heaven. Jolly Roger is the perfect imperial stout. You get hints of molasses and a deep sweetness, but it is by no means cloyingly sweet. It’s great with desserts, especially this ice cream. Now, I know many of you won’t be able to get your hands on a bottle of this, so your favorite imperial stout will do the trick just fine.
I hope everyone had a great weekend! Here is the recipe!
Chocolate, Pretzel and Marshmallow Ice Cream
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- FOR THE ICE CREAM
- 1 quart chocolate ice cream
- 1/2 cup unsweetened cocoa powder
- 1 cup sweetened condensed milk
- 1 cup whole milk
- 2 cups heavy cream
- 8 large egg yolks
- 1 cup granulated sugar
- FOR THE FILLINGS
- 8 ounces dark chocolate chopped
- 1 1/2 cups chocolate-covered pretzels roughly chopped
- 1 cup mini marshmallows
- 1/4 cup nutella
- waffle cones
- If you are making the ice cream:
- Combine the cocoa powder and the sweetened condensed milk in a large saucepan over medium heat. Whisk to combine and to break up any clumps. Bring to a simmer and then add the whole milk and heavy cream. Stir occasionally for about 5 minutes and then remove from heat.
- In a large bowl, whisk the eggs yolks until they are light in color. Slowly add in the sugar and whisk to combine. At this point, the mixture should be on the thicker side. Now slowly temper the cocoa/cream mixture into the egg mixture by adding 1/2 cup of the cocoa/cream mixture at a time. Once about half of the cocoa/cream mixture is tempered in, you can transfer the egg mixture into the saucepan with the remaining cocoa/cream mixture. Cook the mixture over low heat, stirring frequently, until the mixture thickens slightly. Remove from heat and pour into a container. Allow for the mixture to sit at room temperature for about 20 minutes. and then cover and refrigerate for 2-4 hours.
- At this point, make sure you have done all of the necessary preparations for your ice cream machine (for example, make sure the container has been frozen and everything is ready to go). Now pour the mixture into your prepared ice cream machine and process per your manufacturer''s instructions. This should take about 25-30 minutes depending on your ice cream maker.
- Taking your now churned ice cream, transfer to a freezer safe container. Gently fold in the dark chocolate chunks, chocolate-covered pretzels, marshmallows and nutella and mix until the ingredients are evenly dispersed.
- **Note** If you are using a store-bought ice cream. Remove the ice cream from the freezer and let stand at room temperature for about 15 minutes before you begin mixing in your fillings.
- Cover the freezer safe container with an airtight lid and freeze until the ice cream has reached the frozen consistency you desire.
- You may eat the ice cream without putting it straight into the freezer, but it will be more like soft-serve.
- The ice cream will keep in the freezer for a couple of weeks to a month. Enjoy!