We picked up the Cuisinart 1- 1/2 Quart Automatic Ic Cream Maker on sale for $40, which has worked like a charm. Before I continue this posting, you need to understand that it took at least 7 other trials of simpler flavors (vanilla, coffee, dark chocolate, peach, cookies n' cream, and mint chocolate chip) to realize my true ice-cream flavoring potential.
With that said, this is what you'll need...
1 cup milk
2 cups (1 pint) heavy cream
1 package of Jules Destrooper Butter Crisps (if you can't find this, search for a crisp, high quality waffle cone)
1/2 to 3/4 cup Salted Hot Fudge Sauce II
1/2 teaspoon vanilla extract (if desired)
Heat up a cup of milk on medium heat, then add a half cup of sugar. Continue heat until the sugar has dissolved. Set aside until mixture is room temp.
Meanwhile... You can get crackin' on the Hot Fudge sauce. I added nearly a teaspoon of salt to give it that naughty salted chocolate flavor flave. I also used regular milk and sugar, and it was still delish. I made a quarter of the recipe and still had plenty leftover, which I can assure you was not in the least bit problematic. I made a couple fudge sandwiches using the Butter Crisps- merely as means of preserving the ice cream for as long as possible, but it didn't even last a week (what's a sweet-toothed brother to do?). Set the Fudge aside to cool (as difficult as that may be).
Now you can add the milk/sugar, heavy cream, and vanilla (if desired, but certainly not necessary) together in a bowl. Get your Ice Cream maker ready, and add the above ingredients into the icy contraption. Each ice cream machine works differently, so the time frame for this next step may vary. I waited 20 minutes until the mixture was thick, possessing similar qualities to soft serve ice cream.
Crumble in the amount of butter crips you want, at whatever size you prefer (I did em pretty small, using a little less than half the package- about 3 oz). Then add in the fudge. Let it swirl for no more than 10 seconds, then turn the machine off. If you do it for longer it will not be a swirl, but merely chocolate ice cream. I have found, after vast scientific experimentation, that the ice cream tastes better after it's been stored in the freezer for an hour or so. Of course this have never inhibited me from loading a small bowl of decadence directly from the ice cream machine before doing so. Now you may enjoy the Salted-Chocolate, Butter-Crisp Delight!
You forgot to add that the cookies are my personal favorite.
ReplyDelete