With the extension and expansion of our Jeni’s Spinalong project we’ve gone monthly! This gives us a much better grasp of being able to have a “month-centric” theme. For me, October is a lot of things. It is colorful fall leaves, brisk cool air (well, it used to be at least). Since October in Phoenix is apparently a high of 106 today, it’s hard to get into those “cool fall flavors” so I stuck with something that can be “October-y” wherever you are in the country – HALLOWEEN!
Meanwhile, Shannon over at A Periodic Table made a super alluring PB+J Sandwich with Milk Ice Cream Terrine because she wants me to die from excitement.
I didn’t go crazy and dye my ice cream orange, and I didn’t #PSL the place up, instead I took a bunch of Halloween candy, chopped it up, and threw it into some ice cream. Because who doesn’t find themselves with a pile of extra Halloween candy at the end of October?
I was going to spin these chopped up candies into the standard sweet cream base, but I’ve already used that base so many times before that I felt like I was cheating you guys out of a real new recipe. Instead, I decided to be daring and make the base out of one of Jeni’s custards. That means separating whites from yolks. That means tempering eggs. That means… being a little bit scared because there is a little bit more room for error than with her standard egg-free bases. BUT, fear not, because if I can do it then you can certainly do it too.
Additionally, Jeni’s “Salty Vanilla Custard” recipe offered the perfect amount of salt to balance and complement all the sweetness from the Halloween candy we were throwing in. I suspect that a ribbon of salty caramel sauce would also be great here, maybe even a ribbon of fudge, too, to keep that whole salty-sweet thing going on. But the ice cream is great without them, too. I know because that’s exactly how I ate it.
- 2 ¾ cups whole milk
- 6 large egg yolks
- 1 tablespoon plus 2 teaspoons corn starch
- 1 ounce (2 tablespoons) cream cheese, softened
- ¾ teaspoon fleur de sel or fine sea salt
- 1 tablespoon vanilla extract
- 1 cup heavy cream
- ¾ cup granulated sugar
- 2 tablespoons light corn syrup
- 5 ounces (more or less) chopped up Halloween candy
- Fill a large bowl with ice water and set aside. In a small bowl, mix 2 tablespoons of the milk with the egg yolks and cornstarch; set aside.
- In a medium bowl, stir the softened cream cheese, salt, and vanilla together until relatively smooth.
- In a large (4 quart) saucepan, combine the remaining milk, cream, sugar, and corn syrup. Whisk to combine and bring the mixture to a boil over medium-high heat, boiling for 4 minutes.
- Remove the pan from the heat - TAKE A DEEP BREATH BECAUSE WE'RE ABOUT TO TEMPER SOME EGGS!
- Slowly stream 1/4 cup of the hot milk mixture into the eggs by pouring it onto the side of the egg bowl and letting it stream in, whisking vigorously the entire time. Repeat this process 1/4 cup at a time until you have mixed about 2 cups of the hot milk mixture into the egg yolks.
- Pour the egg yolk mixture into the saucepan and bring the mixture to a boil over medium heat, stirring constantly with a heatproof spatula.
- Once the mixture reaches a boil, remove it from the heat and strain through a sieve into the cream cheese bowl. Whisk until smooth and combined.
- Pour the mixture into a 1-gallon Ziploc bag and submerge the sealed bag in the ice water. Let stand until cold, about 30 minutes.
- Once chilled, you can spin immediately or remove the bag from the ice water bath, dry it off, and throw it in the fridge until you're ready to spin your ice cream.
- When ready to spin the ice cream, pour the base into your ice cream maker and spin according to manufacturer's directions.
- While the ice cream is spinning, chop your Halloween candy to the desired size. Note that the smaller you chop it, the easier it will be to scoop (but larger chunks are more recognizable).
- Add the candy chunks in the last 30 seconds of spinning.
- Transfer the ice cream to a container (a large Ziploc storage container works here) and freeze at least 4 hours until firm.
[ Recipe from Jeni’s Splendid Ice Cream Desserts ]