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:

    1. Add half and half, heavy cream, and vanilla bean with pulp into a medium saucepan over medium heat.
    2. Bring to a simmer and stir occasionally. Remove from heat and set aside.
    3. With a stand mixer fitted with the whisk attachment, whisk egg yolks until they lighten and thicken up, about 3 minutes.
    4. Slowly add sugar to egg yolks and whisk to combine.
    5. Remove vanilla bean pod from cream mixture and discard.
    6. Temper cream mixture into egg mixture, gradually adding small amounts while mixing until about 1/3 of cream mixture has been added.
    7. Then add remaining cream mixture and then pour into the medium saucepan over low heat.
    8. 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)
    9. Strain mixture, if needed, and let sit in a bowl or container for about 30 minutes to let cool.
    10. Then place into the refrigerator and chill for 4 to 8 hours or until it reaches 40 degrees.
    11. Pour into an ice cream maker and freeze according to manufacturer's directions, between 25 to 35 minutes.
    12. Fold in Rolos and then place half of the ice cream into the freezer safe container.
    13. Drizzle with caramel sauce over ice cream and drag a knife through it to swirl.
    14. Top with remaining ice cream and top with more caramel sauce. Drag a knife through to swirl again.
    15. 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