Jeni’s Spinalong #4 – Salty Vanilla Frozen Custard with Halloween Candy

halloween ice cream - wee eats

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.

Salty Vanilla Frozen Custard with Halloween Candy


  • 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


    Make the base:
  1. 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.
  2. In a medium bowl, stir the softened cream cheese, salt, and vanilla together until relatively smooth.
  3. 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.
  5. 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.
  6. Pour the egg yolk mixture into the saucepan and bring the mixture to a boil over medium heat, stirring constantly with a heatproof spatula.
  7. 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.
  8. 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.
  9. 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.
  10. Spin the ice cream
  11. When ready to spin the ice cream, pour the base into your ice cream maker and spin according to manufacturer's directions.
  12. 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).
  13. Add the candy chunks in the last 30 seconds of spinning.
  14. 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 ]


labor day recipe round-up

Labor Day is this Monday, so I’ve scoured the internet for some tasty recipes for your Labor Day BBQ!

Start of with this delightful grilled pineapple salsa from My Name is Yeh 


or some watermelon peach caprese salad from Joy the Baker


this easy homemade snack mix from Playing with Flour 

holiday snack mix (5)

or a bacon-jalapeno cheese ball from Homesick Texan


And continue on to some mini no-knead pizzas from I Am A Food Blog 


or healthy ginger lime turkey sliders w peanut slaw from Loves Food, Loves to Eat

turkey slider

or these super savory burrata-stuffed burgers with bacon from Foodness Gracious

burrata-burger-0611-590x393 or take it easy with these slow cooker carnitas tacos with quick pickled onions from Yours Truly which can be made ahead of time and re-heated for your party

taco 2

since it is a holiday, I think this american flag pie from A Periodic Table is definitely needed


or maybe this no churn mint ice cream from The Vanilla Bean Blog 


or who could resist these cookie pie bars from The Little Kitchen


with some refreshing lavendar lemonade from east of eden


and some sweet raspberry mojitos from Crumb: A Food Blog

raspberry mojito

or take it easy with these pitcher-style margaritas for a crowd from Pinch of Yum



Happy Labor Day!

cinco de mayo recipe round-up

Cinco de Mayo is just around the corner. If you’re like me, you look forward to just about any excuse to eat some delicious Mexican food.

I thought I’d supply you with some ideas to freshen up your Cinco de Mayo fiesta below!

Cinco de Mayo Recipes

Corn & cotija cheese dip from Minimalist Baker.

corn dip

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thursday things

sunset april 2015

Miss having your name misspelled on your Starbucks cup? There’a an app for that!

Starbucks is celebrating summer by ruining any chance you had of looking great in your bathing suit with their new S’more Frappucino, with a cookie straw.

Is coconut sugar really the health star it’s cracked up to be?

Confused about whether to use glass or metal for your baking? TheKitchn is here to help.

I really need to up my game because I’ve only had 2 of the 21 “Essential” hamburgers of America.

The Hubble telescope turned 25 this month and the internet celebrated with 25 of its most beautiful space pictures.

Is anyone else as pumped as I am for the Full House reboot? What’s that? All of you are? Good.

I die over how adorable Ms. Tosi is with Conan in this video.

King Arthur Flour tells us all how to properly cream our butter and sugar. Hint: use your eyes, not your timer.

And, as it is very fittingly the end of the month, let’s start up this fun list again where I tell you about my favorite things I ate this month…

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thursday things – an easter recipe round up

peeps 0572

Easter is almost upon us. If you’re not sure how much food you’ll need, has created a super handy Easter Brunch menu calculator! Whether you’re making brunch, lunch, dinner, or brinner (that’s a thing, right?) this calculator has your back!

If, on the other hand, you’re still not sure what you want to make, that’s a whole different sort of pickle to be in. I’m a ham girl myself, which works equally well in breakfast, lunch, and dinner applications. But I always seem to get hung up on the accouterments, don’t you? Well fear not, because I’ve got some ideas for you.    Continue reading