I’ve been desiring an ice cream maker for a while. My hubby, nevertheless, wasn’t persuaded that it was a need. When the Steamy Kitchen shop had an offer for $50 off of a $100 purchase, I figured it was an indication. It was the universes stating, “Kieeeeersten, buy yourself an ice cream maaaaker. Make delicious thiiiiiings.” Not being one to state no to the universes, I right away purchased myself a 1 1/2 quart Cuisinart ice cream maker. (I likewise purchased a neon orange hand mixer, however that’s neither here nor there.)
So! The ice cream maker was purchased. Then what? Well, I figured I would break it in by making Fat Elvis IceCream If you’ve read my blog site for a while, you understand that my hubby and I moved from Wisconsin to North Carolina a couple of months earlier. One of the important things we frantically miss out on about residing in Madison is ChocolateShoppe Don’ t let the name puzzle you–ChocolateShoppe is everything about ice cream. Super abundant, indulgent, once-in-a-while-special-treat ice cream. And, in my modest viewpoint (and my hubby’s too), their finest taste is Fat Elvis.
Yes, this is the very same Fat Elvis ice cream that was the motivation for my Fat Elvis PuddingPops Chocolate Shoppe’s Fat Elvis ice cream has a banana ice cream base, a ribbon of peanut butter, and chocolate chips. My variation has the very first 2, however likewise has a melt-in-your-mouth fudge swirl and pieces of Reese’s Peanut ButterCups Yes, it is very abundant! No, it is not a daily ice cream! But it’s a respectable recipe for breaking in an ice cream maker and persuading your hubby it was a beneficial purchase. (I believe he’s persuaded.)
FatElvis Ice Cream
Rich banana ice cream swirled with peanut butter and fudge ribbons and peanut butter cups. Inspired by Chocolate Shoppe’s Fat Elvis Ice Cream and adjusted from Taste of Home’s Banana Ice Cream.
- Yield: 1 1/2 quarts (12 portions)
- 2 cups half-and-half
- 1 pinch salt
- 1 1/4 cups + 2 tablespoon sugar, divided
- 2 eggs, gently beaten
- 2 cups heavy light whipping cream
- 6 oz vaporized milk, divided
- 1/2 tablespoon vanilla extract
- 3.5 oz dark chocolate, sliced
- 1 cup ripe bananas, pureed (about 2 bananas)
- 1/2 cup peanut butter
- 1/3 cup peanut butter cups, sliced
- Heat half-and-half to 175 ° F in a big, heavy pan. Stir in the salt and 1 1/4 cups of the sugar and blend till liquified.
- Ladle a percentage of the half-and-half mix into the eggs. Pour egg mix into the pan, blending continuously. Continue to prepare over low heat, stirring continuously, till mix reaches 160 ° F and coats the back of a metal spoon.
- Remove from heat. Place pan in a bowl of ice water; stir for 2 minutes. (Alternately, you can fill your sink with an inch of cold water & & ice and utilize that rather of a bowl.) Stir in light whipping cream, 2.5 oz of the vaporized milk, and vanilla. Press cling wrap onto surface area of custard and cool for numerous hours or over night.
- After making the custard and a minimum of 3 hours prior to beginning the ice cream maker, make the fudge ribbon; heat staying vaporized milk and sugar over low heat, blending continuously. When mix is warmed, include sliced chocolate and heat till melted, blending continuously. Remove from heat and enable mix to come to space temperature level.
- Remove custard from fridge and stir in the banana puree. Fill cylinder of ice cream maker with the banana custard mix and freeze according to maker’s instructions. (Depending on the size of your ice cream maker, you may require to make 2 batches.)
- When ice cream is frozen, move it to an airtight freezer container. Fold in fudge ribbon, peanut butter, and peanut butter cup pieces, mindful not to overmix. Freeze for 2– 4 hours prior to serving.