Nanaimo bar Ice Cream
Ice Cream:
-2 C whole milk
-8 egg yolks
-1 C sugar
-2 tsp vanilla
-1 C powdered milk
-2 C cream
Mix Ins:
Cookie Base:
-1/4 C Butter
-1/4 C Sugar
-3 Tbsp Cocoa
Chocolate topping:
-1 C dark or semi sweet chocolate chips
-stirring constantly in a saucepan over medium heat, warm the milk until it is hot, but not boiling.
-in a bowl whisk the egg yolks, sugar and vanilla together.
-temper the eggs by SLOWLY pouring the hot milk into the egg mixture in a slow stream while constantly whisking the eggs. When all the milk has been added and thoroughly mixed, return the mixture to the saucepan and continue to simmer and stir constantly for 5 to 10 minutes over low heat.
-let the mixture cool.
-in a different bowl, mix the powdered milk in with 1 1/2 cups of the cream and strain out the lumps.
-mix everything together and chill in the refrigerator for a few hour, or overnight.-mix ice cream according to your ice cream makers instructions, or
-place in a kitchen aid and beat on high for a few minutes, until the mixture is light and fluffy, then place the bowl in the freezer.
-take the bowl out of the freezer every 20-30 minutes and beat on high until smooth.
-do this until a soft serve ice cream is formed.
-evenly mix in the cookie and chocolate.
-enjoy immediately as a soft serve ice cream or put into a freezer safe bowl and chill until ice cream hardens.
Mix ins:
Cookie base:-in a saucepan over medium heat, melt the butter with the sugar and cocoa until the sugar is dissolved.
-add the egg and cook until the mixture has thickened slightly
-mix in the graham crackers, coconut and almonds and press onto a cookie sheet and refrigerate.
-after the cookie layer has cooled, cut into bit sized pieces.
Chocolate layer:
-in a microwave safe bowl, melt the chocolate, stirring on 30 second intervals, until smooth.
-on a waxed piece of paper, spread out the chocolate so that it forms a thin layer.
-chill.
-once chocolate has hardened, cut or break it into bite sized pieces.
-1 Egg, slightly beaten
-1 C Graham Cracker Crumbs
-1/2 C Coconut
-1/2 C Chopped Almonds (opt)
-1 C Graham Cracker Crumbs
-1/2 C Coconut
-1/2 C Chopped Almonds (opt)
Chocolate topping:
-1 C dark or semi sweet chocolate chips
-stirring constantly in a saucepan over medium heat, warm the milk until it is hot, but not boiling.
-in a bowl whisk the egg yolks, sugar and vanilla together.
-temper the eggs by SLOWLY pouring the hot milk into the egg mixture in a slow stream while constantly whisking the eggs. When all the milk has been added and thoroughly mixed, return the mixture to the saucepan and continue to simmer and stir constantly for 5 to 10 minutes over low heat.
-let the mixture cool.
-in a different bowl, mix the powdered milk in with 1 1/2 cups of the cream and strain out the lumps.
-mix everything together and chill in the refrigerator for a few hour, or overnight.-mix ice cream according to your ice cream makers instructions, or
-place in a kitchen aid and beat on high for a few minutes, until the mixture is light and fluffy, then place the bowl in the freezer.
-take the bowl out of the freezer every 20-30 minutes and beat on high until smooth.
-do this until a soft serve ice cream is formed.
-evenly mix in the cookie and chocolate.
-enjoy immediately as a soft serve ice cream or put into a freezer safe bowl and chill until ice cream hardens.
Mix ins:
Cookie base:-in a saucepan over medium heat, melt the butter with the sugar and cocoa until the sugar is dissolved.
-add the egg and cook until the mixture has thickened slightly
-mix in the graham crackers, coconut and almonds and press onto a cookie sheet and refrigerate.
-after the cookie layer has cooled, cut into bit sized pieces.
Chocolate layer:
-in a microwave safe bowl, melt the chocolate, stirring on 30 second intervals, until smooth.
-on a waxed piece of paper, spread out the chocolate so that it forms a thin layer.
-chill.
-once chocolate has hardened, cut or break it into bite sized pieces.
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