Rolo Ice Cream
What you need:
- 3 cups half and half
- 1 cup heavy cream
- 1 vanilla bean, split in half and scraped
- 7 large egg yolks
- 1 1/4 cups granulated sugar
- 30 Rolos, chopped into small pieces
- 1/3 cup high-quality caramel sauce or more
Directions:
- Add half and half, heavy cream, and vanilla bean with pulp into a medium saucepan over medium heat.
- Bring to a simmer and stir occasionally. Remove from heat and set aside.
- With a stand mixer fitted with the whisk attachment, whisk egg yolks until they lighten and thicken up, about 3 minutes.
- Slowly add sugar to egg yolks and whisk to combine.
- Remove vanilla bean pod from cream mixture and discard.
- Temper cream mixture into egg mixture, gradually adding small amounts while mixing until about 1/3 of cream mixture has been added.
- Then add remaining cream mixture and then pour into the medium saucepan over low heat.
- Cook, stirring often, until it thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees. (Note: I couldn't get mine up to this temp - mine peaked near 160 and I gave up)
- Strain mixture, if needed, and let sit in a bowl or container for about 30 minutes to let cool.
- Then place into the refrigerator and chill for 4 to 8 hours or until it reaches 40 degrees.
- Pour into an ice cream maker and freeze according to manufacturer's directions, between 25 to 35 minutes.
- Fold in Rolos and then place half of the ice cream into the freezer safe container.
- Drizzle with caramel sauce over ice cream and drag a knife through it to swirl.
- Top with remaining ice cream and top with more caramel sauce. Drag a knife through to swirl again.
- Smooth out the top and freeze for 3 to 5 hours to set up.
Recipe from My Baking Addiction
Posted on Fantastical Sharing of Recipes