Ice Cream Time, Finally!

Over the past year I have moved 3 1/2 times. The 1/2 time would be when I moved Jesse out to San Diego. Then I moved from our house in Ohio to my parents while I finished school. 4 months later I moved to San Diego. 1 month later we moved apartments from the tiny studio to a 2 bedroom with much more space. With all of that moving, things were bound to get lost in the shuffle.

I feel like I think of things I don’t have on a weekly basis. Some things we sold in one of our garage sales or gave to Goodwill without thinking. There are things that we purposely left with our parents in Ohio, knowing we wouldn’t have space in the apartment. Other things were accidentally left behind at my parents. Like, for example, the ice cream attachment for my standing mixer. The attachment is stored in the freezer and when I moved in January I just plum forgot to get it out of the garage freezer at my parents. I was pretty disappointed in March when the weather was warm in San Diego and I was craving home made ice cream.

The good news is I was able to bring it back with me after my brief Easter trip. I specifically packed (or didn’t pack) an empty suitcase to bring some of my forgotten goodies back with me, and I was most excited about the ice cream attachment. This weekend I finally had the opportunity, equipment and ingredients to make the homemade frozen goody I’ve been craving. Fresh strawberries were on sale so I knew I wanted to use them, but I have already made strawberry ice cream so I searched for another way to use them. I found the perfect recipes in The Perfect Scoop (not at all surprising).

In case you’re wondering, it was WELL worth the wait!

White Chocolate Ice Cream with Strawberry Swirl
(Source: The Perfect Scoop)

Ice Cream

8 ounces white chocolate, finely chopped
1 cup whole milk
2/3 cup sugar
Pinch of salt
5 large egg yolks
2 cups heavy cream

Put the chocolate pieces in a large bowl and set a mesh strainer on top, set aside. Fill an empty sink (with a stopper) with 2-3 inches of cold water and lots of ice.

In a medium sauce pan, heat the milk, sugar and salt until warm. In a medium bowl whisk the egg yolks. Slowly add the warm milk into the egg yolks, whisking constantly. Carefully add the egg yolk mixture back into the sauce pan. Over medium heat, stir the mixture constantly until it thickens (it will coat the spatula).

Pour the mixture through the strainer into the bowl with the chocolate pieces. Stir until the chocolate has melted and the mixture is smooth then stir in the cream. Set the bowl in the ice bath and stir until completely cool. Chill the mixture thoroughly in the refrigerator.

(The next part is for the Kitchen Aid stand mixer Ice Cream attachment, if you have another ice cream maker follower the manufacturer’s instructions)

Remove the ice cream attachment from the freezer and attach it to your mixer. Attach the paddle lock and paddle. Turn the mixer on to stir. (Never pour in liquid if the mixer isn’t running, just trust me on that) Carefully pour the chilled mixture into the bowl and let run for 15-20 minutes.

As you spoon the ice cream into a storage container, layer it with strawberry swirl mixture.

Strawberry Swirl (adapted from the Perfect Scoop recipe for Raspberry Swirl)

1 1/2 cups strawberries, fresh or frozen (then thawed)
3 tablespoons sugar
1 tablespoon vodka (I only had cherry flavored vodka and I think it really upped the flavor!)

In a bowl, mash the strawberries, sugar, and vodka with a fork. If you want the swirl to have less chunks and be smoother, process it in a food processor.

Milk Chocolate Ice Cream with Reese Whoppers

** This post was imported as a part of my top 30 from my old blog – What’s Cooking in the Orange Kitchen**

This past Saturday I was in the grocery store check out lane when I saw something that peeked my interest. A cute little box of Reese whoppers. I’m not usually a whopper girl but I have a hard time saying no to new twists on Reese’s. I was a pretty big fan of the inside Reese cups, the newer whipped Reese candy bar, and I’ve always loved Nutrageous bars, so I grabbed a box. I tried one and I actually really liked the combination of peanut butter and crunchy malt. But I have to admit, I was really missing the chocolate component. Then it hit me, these would be an awesome addition to ice cream. I’ve made the Chocolate Ice Cream from the Perfect Scoop before and while I really enjoyed the rich flavor, Jesse prefers a more milk chocolate ice cream so for this idea I used the milk chocolate recipe.

This ice cream recipe really is awesome. The chocolate was smooth and creamy and I absolutely loved the added crunch from the whoppers. The Reese flavor is pretty subdued so if you’re looking for a strong peanut butter punch I would add a peanut butter swirl, but if you just want a small hint then this is perfect. Basically, this was fun to make, I liked using an “unusual ingredient” and the ice cream base is AWESOME.

I also want to add that I often substitute half and half for heavy cream and 2% milk for whole milk when making ice cream. It doesn’t save a ton of calories but it does help me sleep better at night and I don’t think it’s a huge sacrifice in texture or flavor. For example, I made those substitutions in this recipe and I thought the ice creams texture was among the best I’ve ever had/made. So really, if you’re feeling frisky use heavy cream and whole milk but for less guilt go with 1/2 and 1/2 and 2% milk. Below I’m listing the recipe using my substitutions.

Milk Chocolate Ice Cream with Reese Whoppers
(Adapted Ice Cream Recipe from The Perfect Scoop but it was my idea to add the Reese Whoppers ;))


3/4 cup milk chocolate and 1/4 cup semi sweet chocolate, finely chopped – the original recipe called for 8 ounces of milk chocolate
1 1/2 cups half and half
1 1/2 cups 2% milk
3/4 cup sugar
Big pinch of salt
4 large egg yolks
2 teaspoons vanilla – the original recipe called for Cognac, but we don’t have fancy things like that at my house 😉
1/2 cup Reese Whoppers, roughly chopped


Combine the chocolate and cream in a large, heatproof bowl and set over a saucepan of simmering water (I can’t lie I just put it right in a saucepan over medium heat and skipped the simmering water). Stir until the chocolate is melted, then remove the bowl from the saucepan (or saucepan from heat). Set it aside with a mesh strainer over the top.

Warm the milk, sugar, and salt in a medium saucepan. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm milk mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer into the milk chocolate mixture, add the vanilla and mix together. Stir until cool over an ice bath.

Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions. During the last few minutes of churning, add the Whoppers.