So, yesterday was my boyfriends 30th birthday and I had asked him a week or so ago what he wanted to do. I offered to take him out for dinner anywhere or make him anything he wanted. I was extremely touched when he said he wanted something home cooked. His wish was for homemade pasta with my bolognese or creamy basil and zucchini sauce with homemade ice cream for desert. Because his birthday fell on a Tuesday and I had to work I went with the zucchini dish purely because it doesn’t have to braise for hours. I served it on the parsley pasta I posted this morning and it was quite a success.
As for the homemade ice cream, he actually gave me an ice cream maker for my birthday in October and other then one horribly failed attempt (forgot to wash the beater and everything tasted like chemicals) I haven’t used it yet. Attempting to be somewhat pragmatic I thought that I should try a very simple recipe so I went with the French Vanilla Ice Cream Recipe that came with the machine – and added a slight twist. Skor bars just like a DQ Blizzard. Even better I served it up on one of last week’s brownies straight from the freezer.
The results were highly successful I will most definitely be using the ice cream maker again. My only concern was that I actually saw how much fat goes into ice cream. Yikes. I am huge fan of chocolate chip mint ice cream but haven’t been able to find any recently which stands up to the stuff I grew up on so that is high on my list. Also lemon and coconut gelatos were some of my strongest memories of Italy, as well as fabulous pizzas in Venice, seafood and mushroom risottos in Sorrento and one truly spectacular meat sauce with truffles in Verona, but I digress.
Skor Ice Cream
1. At least 8 hours before you want to start making the ice cream prepare the custard.
2. In a medium saucepan over medium heat, heat half and half until very hot, but do not let it boil. Remove from heat and set aside. While you are prepping the rest give this a stir every once and awhile to avoid letting a skin form.
3. Place yolks and sugar in a bowl and beat on low for 30 seconds (Speed 2 on the kitchenaid). Continue beating and gradually add half and half until combined. Pour mixture into a medium saucepan allowing anything which is stuck to the bottom of the bowl to stay there. Cook over medium heat until small bubbles form around edge and mixture is steamy, stirring constantly. Do not let it boil.
4. Transfer mixture to a large container, stir in whipping cream, vanilla and salt. Cover and refrigerate for at least 8 hours.
5. Transfer to the ice cream maker and process according to manufacturers instructions, add skor pieces 2-4 minutes before process complete. (Using the kitchenaid mixer attachment mix for 15-20 minutes adding the skor after the first 13 minutes or so.)