|Homemade Phish Food Ice Cream|
|Dark Chocolate Ganache Ice Cream with Dark Chocolate Chunks, Salted Caramel & Marshmallow Fluff Swirls|
For the Dark Chocolate Custard:
2 ½C Whipping Cream
3T Unsweetened Cocoa Powder
10oz Dark Chocolate
Pinch of Salt
6 Large Egg Yolks
For the Salted Caramel Sauce:
6T Unsalted Butter, Room Temperature
1t Sea Salt
2/3C Heavy Cream, Room Temperature
For the Homemade Marshmallow Fluff:
3 Egg Whites, Room Temperature
2C Light Corn Syrup
2C Confectioners’ Sugar, Sifted
For the Phish Food Ice Cream:
Prepared Dark Chocolate Custard
Prepared Salted Caramel Sauce
Prepared Marshmallow Fluff
4oz of Dark Chocolate, Chopped into Bite-Size Pieces
1. For the Salted Caramel Sauce: In a large saucepan, bring it up to medium-high heat. Pour in sugar and keep continuously whisking until the sugar begins to melt and the lumps dissolve. This sugar will begin to turn a light caramel color, at this point add in the salt and all of the butter. The mixture will begin to bubble, but keep stirring. Finally, take the pan off the heat, and pour in the heavy cream (once again, it will bubble, but just keep stirring) and stir until it is a smooth, consistent sauce. Pour this caramel into a bowl and let it cool before folding it into the ice cream .
2. For the Homemade Marshmallow Fluff: In a large bowl of an electric mixer, add in the egg whites, corn syrup, and salt. On a high speed, mix for approximately for 5 minutes or until mixture is thick and volume has almost doubled. On a low speed, add in the powdered sugar and mix until well blended. Add in the vanilla just until mixed. Put this fluff into a bowl until you are ready to fold it into the ice cream.
3. For the Custard: Place the chopped chocolate in a large heatproof bowl. Warm 1C of the cream with the cocoa powder in a medium saucepan, whisking to thoroughly blend the cocoa. Bring to a boil and then reduce heat and gently simmer for 30 seconds, whisking constantly. Remove from heat and pour the mixture over the chopped chocolate, scraping the saucepan clean as much as possible. Let stand for 1 minute. Stir the Ganache until smooth. Add the remaining 1 ½C of cream and mix well. Place a mesh strainer atop the bowl and set aside. Warm the milk, sugar, and salt in the same saucepan. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm milk into the egg yolks, whisking lightly, but constantly, and then scrap the warmed yolks back into the saucepan. Switch to a wooden spoon and stir the mixture constantly over medium heat, making sure to scrape the bottom and corners of the pan. Stir until the mixture thickens and the custard can coat the back of a spoon. Pour the custard through the strainer into the chocolate mixture and stir until smooth, and then add in the vanilla. Continue to stir over an ice bath until cool. Refrigerate the mixture to cool thoroughly (at least 4 hours). Freeze the Custard in your ice cream machine following the manufacturer’s instructions. Once the custard is mostly frozen, fold in swirls of salted caramel sauce, dollops of homemade marshmallow fluff, and the chopped dark chocolate. I also like to fold in a little extra sea salt to bring out the natural flavoring.
4. Pour the finished custard into a container and freeze the ice cream overnight before you enjoy!