Ice cream is one of my all time favorite sweet treats! Growing up our parents would take us for an outing on Sundays, and Sunday’s was the only day that we were allowed to have ice cream! We would wait for Sundays to go to one out of the 3 favorite ice cream stores. As my brother and I grew older, and I was able to drive around by myself, my brother and I would go and get ice cream on Sundays by ourselves. We would chat away about our lives, with serious conversations and laughter, eating away our ice creams. Those were some lovely memories that are engraved in my mind, and treasured forever!
My family loves ice cream, like LOVESSS ice cream! They do not particularly like the exotic, exclusive flavors that I tend to make, like the time I made Black Sesame Ice Cream with Black Sesame Brittle, but boy was it good!! If you remember the Honeycomb Dark Chocolate Cheesecake that I made a few weeks ago, I had leftover cheesecake even though I made only a 6 inch cheesecake! I had about quarter of the cheesecake left, so I decided to make ice cream with the left over cheesecake. I had made a Salted Whiskey Caramel so I used it to make a Caramel Ice Cream. I made chunks from the dark chocolate cheesecake, and I added layers of the cheesecake and the caramel drizzle, while building the loaf pan with the ice cream. And ofcourse the top requires an extra caramel drizzle!
I do not know how I saved this ice cream from being destroyed! As soon as the kids tasted it, they could not keep their hands off it, and I had to literally give them time outs to save the ice cream! I served it with chopped roasted salted peanuts, a perfect crunch to this decadent ice cream! So so good!
I know I will have to make it again soon considering how delicious it turned out!
In other news, it has been super hot in the Bay Area, temperatures were upto 80 degrees today! I am so looking forward to churning more ice cream! My mind has been reeling with all the possible flavor combinations I can come up with! One particular flavor has been on my mind for a while, hint – it involves pistachio as one of the components! Citrus season is ending soon, although I think we will still have the blood oranges and cara cara oranges till end of April! That is California for you! Strawberries are beginning to pop up everywhere. I cannot wait for my favorite organic Strawberry vendor at the farmer’s market to show up, so that I can make my very first batch of Strawberry and Chocolate Jam! My stock got over pretty fast this time, and my kids have been asking me to make their favorite jam again! Apricots will start showing up in May! yayaya! That means I bring back my Apricot and Rosemary Jam too! So in short a lot to look forward to in the coming months where produce is concerned!
Hope you enjoyed reading this blog post! If you do try this recipe, please do not forget to tag #thejamlab on Instagram and/or leave a comment below on the blog post!
- Makes one loaf pan and one pint of ice cream!
- Ice Cream Base:
- 1 ½ cups whole milk
- 1 ½ cups heavy cream
- 3/4 cup granulated sugar
- 2 teaspoons vanilla extract or vanilla bean paste
- 4 large egg yolks
- 3 cups dark chocolate cheesecake
- 1 1/2 cups Salted Whiskey Caramel
- Salted Caramel(makes about 1 10oz jar)
- Double the recipe for extra caramel!
- 1 cup white sugar
- 1/4 cup water
- 1 stick (1/2 cup) fresh unsalted butter
- 1/2 cup fresh heavy cream
- 1 1/2 teaspoon maldon flakes
- 3 tbsp Maker's Mark Whiskey(or any good quality whiskey)
- Salted Whiskey Caramel
- Roasted and Salted chopped Peanuts
- For the salted caramel:
- (Make sure to keep an eye on the caramel the entire time it is being cooked, else you can easily burn it)
- Cook the sugar and water together over low heat until just dissolved. Add the butter and bring to a slow boil. Continue cooking at a low boil until the mixture turns a deep, golden brown color, almost copper.
- Once the mixture has turned a copper color, remove it from the heat and immediately add the heavy cream - the mixture will bubble rapidly and steam - be cautious as the sugar will be very hot.
- Whisk the final mixture together well over low heat and sprinkle in the sea salt and bourbon. Let it cool. You can store the caramel in a glass jar in the fridge upto a month.
- Ice cream:
- Recipe adapted from Cook's Illustrated
- Set a strainer over a medium bowl set in a larger bowl containing ice and 2 cups water. Heat the milk, cream, 1/2 cup sugar in a medium saucepan over medium heat, stirring occasionally, , until steam appears and the milk is warm (about 175 degrees), about 5 minutes.
- Meanwhile, whisk the yolks and remaining 1/4 cup sugar in a medium bowl until combined and pale yellow, whisk it vigorously. Whisk half the warm milk mixture into the beaten yolks, 1/2 cup at a time, until combined.
- Whisk the milk-yolk mixture into the warm milk in the saucepan; set the saucepan over medium heat and cook, stirring constantly with a wooden spoon, until steam appears, foam subsides, and the mixture is slightly thickened or an instant-read thermometer registers 180 to 185 degrees. (Do not boil the mixture, or the eggs will curdle.)
- Immediately strain the custard into the bowl set in the ice bath; cool the custard to room temperature, stirring it occasionally to help it cool. Once cooled, add in the vanilla extract and stir. Cover and refrigerate for atleast 6 hours or up to 24 hours.
- Once, the custard is ready, mix about 3/4 cup of warmed caramel into the custard, mix well to blend with a whisk, and pour the custard into the ice cream machine and churn, following the manufacturer’s instructions, until the mixture resembles soft-serve ice cream for 20 minutes. Add about 1/2 of the dark chocolate cheesecake chunks into the mixture and let it churn for another 3 minutes. It is done at this point.
- Transfer 1/3 of the ice cream into a loaf pan. Add 1/3 of the remainder cheesecake cubes on the ice cream. Add a drizzle of the caramel on top. Repeat this process 2 more times to finish off hte caramel and the cheesecake. Drizzle extra caramel on the top! Press plastic wrap against the surface, cover the container, and freeze the ice cream until firm, at least 3 hours.
- When serving, you could drizzle more caramel and peanuts as a topping on the ice cream. Delicious! ?