Today’s post is brought to you by the fantastic Rachel of Baked by Rachel. This lady has three kids, whips up amazing food and still has time to chat with me on Twitter. I need some of this woman’s energy. Plus, her food looks amazing and I would let her cook for me any day of the week. If I lived closer I know I would be over there almost everyday. Probably mooching lunch…or dinner…or dessert…
Check out some of her amazing recipes:
Hi! I’m Rachel of Baked by Rachel. If there is one thing I’d never ever want to live without, it’s bacon. Okay, and ice cream. Wait… and apples. My list could go on and on but I’ll just stop right there. When Brandy asked me to join her ice cream social, I knew immediately how much fun it’d be. I had no idea how much I’d debate over what to make though. Seriously, I’m probably the most indecisive person you will ever meet.
I’d recently made a creamy vanilla based ice cream that was seriously heavenly. I decided to recreate that with a totally fun and easy
alteration. Instead of putting my favorite toppings on the ice cream, they went in it. In the future I’d probably add double the amount of fudge and strawberry sauce but I go a little crazy when it comes to those.
Even if you don’t love strawberry sauce or fudge, you could easily adapt this with your favorite toppings…turned into fillings.
And maybe add a few sprinkles. Because sprinkles just make everything better. Right?
Strawberry and Fudge Swirl Ice Cream
3 cups heavy cream
3/4 cup sugar
pinch of salt
2 1/2 teaspoons vanilla
6 egg yolks
Source: Rachel from Baked by Rachel and slightly adapted from The Perfect Scoop
In a medium saucepan, dissolve sugar and salt in 2 cups of heavy cream. Add 1 1/2 tsp vanilla. When warm, remove from heat and cover.Allow to sit for 30 minutes.
Place a medium bowl inside of a larger bowl filled with ice and water. Add remaining 1 cup heavy cream to the medium bowl. Set aside.
Beat eggs. While stirring constantly, gently drizzle hot cream mixture into eggs. Pour egg and cream mixture back into saucepan. Cook over medium heat, stirring frequently until thickened. The mixture will lightly coat the back of a wooden spoon or rubber spatula.
Pour mixture through a mesh strainer into the medium bowl with cream. Add remaining vanilla. Stir well until cooled slightly. Cover and chill overnight.
Mix according to manufacturer's instructions.
Heat fudge sauce until thin.Drizzle fudge and strawberry sauce over the bottom of your desired storage container. Cover with spoonfuls of ice cream. Repeat drizzle, spoonful pattern until all has been used up. Use as much or as little fudge and strawberry sauce as desired.
Run a knife gently through ice cream to create swirls. Freeze 4-6 hours or overnight. Allow ice cream to warm slightly before serving.