Homemade Phish Food Ice Cream

I think that Ben & Jerry's has the best ice cream ever. I love pretty much all of their flavors, but there is one that is just a go-to for me, and that is Phish Food. I can literally sit down and eat the entire container (no lie), which is not good news for me, so every time I'm at the grocery store, I have to restrain myself from buying one of those cartons. Well, I came across a dark chocolate ganache ice cream base the other day and an automatic light bulb went off in my head... what if I made homemade Phish Food ice cream with the dark chocolate ganache ice cream, dark chocolate chunks, salted caramel sauce, and homemade marshmallow fluff. Um, wow... I had to do it. The dark chocolate base is good enough on its own. I mean it will really be my favorite chocolate ice cream ever. But by adding in homemade & slighty "gourmet" elements, this ice cream was just over the top. Even Clayton, who is a vanilla-ice cream-kinda-guy, was eating the un-frozen custard. You have this rich, dark chocolate creamy ice cream with swirls of salted caramel that balances amazingly against the sweet & fluffy marshmallow fluff. I mean y'all gotta try this. Even if it's not your go-to flavor, just try it. And if not, just make the dark chocolate ice cream. MMMmmm I love it :)

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

1C Milk

1C Sugar

Pinch of Salt

6 Large Egg Yolks

1t Vanilla

For the Salted Caramel Sauce:

1C Sugar

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

½t Salt

2C Confectioners’ Sugar, Sifted

1T Vanilla

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

Sea Salt

Directions: 

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!

source: dark chocolate ice cream.

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