It is ice age! Creamy vanilla ice cream with chocolate peanuts and chocolate fudge on this spring Sunday
Unusual, such an autumn that goes straight into spring. But really not wrong.
I'm already looking forward to animal first on the first wild garlic and rhubarb - you do not have to wait long time.
In Cologne, it was really incredibly mild in the past half year. I can only remember frost for 2 or 3 nights. Often I did not have to scratch ice. Unfortunately, we did not have any snow.
I really hope that spring will come and that winter will not come. Sockenlos for the first time - great!
To pick up the topic of ice cream again. If the weather does not bring ice, we make ourselves some! A few weeks ago a new ice cream machine * moved in with me:
So far, I only had one with a cold pack for Kennwood. Although it worked quite well, but you always need space in the freezer and must freeze the battery at least 24 hours before. Spontaneously making ice cream is impossible.
Now I have a real supercharged machine and there's nothing standing in the way of spontaneous ice cream creations.
That's why I've started right away with the ice season and present you today, right on the glorious spring Sunday a real bang.
Creamy vanilla ice cream meets crisp chocolate peanuts and creamy chocolate fudge - can there be something better?
Vanilla ice cream with chocolate peanuts and chocolate fudge
for about 750 ml ice
For vanilla ice cream (according to a David Lebovitz recipe)
150 ml of fresh whole milk
100 g of sugar
300 g of cream
1 scoop of vanilla pod - 4 whole fresh organic egg yolk
For the chocolate peanuts
100 g of fine or dark chocolate
125 g roasted, unsalted peanuts
For the chocolate fudge (based on a recipe by Cynthia Barcomi)
75 g of butter and 100 g of fine or dark chocolate with 100 g of whole milk chocolate 1 Tl of golden juice (light beet syrup) or light corn syrup
150 g of sweetened condensed milk and 80 g of cream
For the Vanilla ice cream Place the whole milk together with the sugar, 100 g of cream and vanilla pulp with pod in a large saucepan with heavy ground and place in medium temperature (about 50-60 ° C) C) Heat up.
Beat the egg yolk in a mixing bowl or in the food processor.
Pour the warmed milk mixture very slowly and with constant stirring to the egg yolk. Mix everything very thoroughly.
Put the whole mixture back into the pot and heat to about 80-90 ° C with constant stirring. Keep stirring with a spatula on the bottom of the pot, so that nothing starts. The mixture must also not cook because the egg is otherwise scrambled eggs. It now takes aboutInsert a fine sieve into the bowl.
Now pour the egg mixture through the sieve onto the cream and stir everything together. Thereby remove the vanilla pod.
Put the prepared ice cream base in a tightly closed plastic box and refrigerate for at least 2-3 hours, better overnight. The best ice-making temperature is around 6-8 ° C.
For the chocolate peanuts , gently melt the chocolate in a small saucepan or in a water bath.
Then the Add peanuts and stir well until all are covered in chocolate.
Put some non-stick baking paper on a baking tray and pour the chocolate-peanut mixture onto the baking paper. Smooth and let everything cool completely, if necessary, put in the fridge again. Then break into bite-sized pieces and set aside until further use.
For the Fudge , melt the butter in a medium saucepan over medium heat.
The two chocolates Break into pieces and add to the butter along with all the other ingredients. Mix well with a wooden spoon until it has dissolved.
Boil the mixture again and simmer gently for about 10 minutes at the lowest temperature stir well with a whisk, so that nothing burns.
Transfer the fudge into a mason jar or a tightly closed plastic box and allow to cool completely. Then cool well until further use in the refrigerator.
When everything is ready and cool, the ice cream is prepared.
There is no need for further use in a compressor machine preparations. When using an ice machine with a cooling element, refrigerate the refrigerated battery for at least 24 hours.
Allow the ice cream to freeze for about 30-40 minutes, depending on the appliance, according to the machine's instructions. It should be firm, but still remain creamy.
Now, place the chocolate peanuts under the vanilla ice cream by hand.
1/3 of the ice mass Place in a bread pan or tin box (or a plastic box with lid not too flat) and smooth. Carefully pour about 2-3 tablespoons of fudge to taste, but do not mix with the ice. Put the next 1/3 of the vanilla ice cream over it, drip another layer of fudge over it and finish with the remaining vanilla ice cream.
Place the dish in the freezer and allow the ice to freeze for at least 1-2 hours depending on the consistency. Then remove from the freezer, remove balls with an ice cream scoop and serve the ice cream with additional fudge at will.
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