I'm trying to get in all my ice cream recipes before summer officially disappears. This time, I wanted to go in deep with the chocolate, but wanted to spice it up. Then I found a recipe for Phish Food ice cream!!! Imitating Ben and Jerry's classic ice cream flavor, I've stuffed this chocolate ice cream base with caramel, marshmallow fluff, and chocolate fish.
The ice cream is a thick custard that results in an extremely decadent ice cream. When you're cooking the ice cream it should look the image below on the left, it'll be thin and foam. Once the mixture reaches 175 F, the custard is done. Pour it into a bowl through a fine mesh strainer and let it cool. You can use an ice bath to speed up the cooling. Once the batter is room temperature it'll be thick and will look like the image below on the right.
Cool the batter in the fridge for a few hours until cold and then make it in an ice cream machine. While you're waiting for the ice cream, make the marshmallow swirl and the chocolate fish. The fish are surprisingly easy to make. Just melt chocolate and place it in a piping bag or ziplock bag with a cut corner. Pipe small fish shapes onto a tray lined with parchment paper and then place in the fridge to cool for an hour, or until hard.
Once the ice cream is finished in the ice cream maker, add in all the chocolate fish and mix in gently. Take 1/3 of the ice cream and place it in a container with a layer of caramel on top. Then place another 1/3 of ice cream into the container and lay a thick layer of marshmallow cream across the top. Top with the rest of the ice cream. Lastly, use a fork or spoon to swirl the caramel and marshmallow to incorporate it throughout the entire ice cream.
Recipe
Makes: 1 quart Time: 1 hour + freezing
Ingredients
For the Chocolate Ice Cream:
12 oz (1½ cups) milk
12 oz (1½ cups) heavy cream
1 cup granulated sugar
1 1/2 oz (1/2 cup) unsweetened cocoa powder
1/8 tsp salt
6 egg yolks
For the Marshmallow Swirl (can substitute 2/3 cup store bought marshmallow cream):
1/3 cup water
3/4 cup sugar
3/4 cup corn syrup or honey
3 large egg whites room temperature
1/2 tsp cream of tartar
1 tsp vanilla extract
To Assemble:
4 oz semi-sweet chocolate, in small pieces
2/3 cup prepared caramel sauce
Instructions
Chocolate Ice Cream:
Combine the milk, cream, sugar, cocoa powder, and salt in a medium saucepan, and place over medium heat, whisking occasionally. While you wait, whisk egg yolks in a medium bowl.
Once the milk starts to simmer, remove from heat and whisk the egg yolks while you slowly pour in a third of the hot milk mixture, whisking constantly so the eggs heat up but don’t cook during the process.
Return the pan to the heat and start whisking the milk while you pour in the hot egg mixture. Continue to whisk as the custard cooks, it'll thicken enough to coat the back of a spoon. If you want to use a thermometer, you’re shooting for 175 F (80C).
Remove the pan from the heat and strain the ice cream custard through a fine mesh strainer into a large bowl. Continue to whisk occasionally as it cools, and once at room temperature, press a layer of cling wrap on top of the custard and refrigerate it until it’s completely chilled. To speed up the process, place the bowl in an ice bath and whisk it as it cools. The custard can be made several days in advance and kept in the refrigerator until you're ready to churn it.
Marshmallow Swirl:
Mix the water, sugar, and corn syrup (or honey) in a medium saucepan over medium-high heat. Don't mix the mixture from here on out or else crystals can form.
Ensure mixer bowl is completely grease free before adding the egg whites and cream of tartar.
When the sugar syrup reaches 225°F, start whipping the egg whites to soft peaks. About 3-4mins.
When the whites are ready, the sugar syrup should be at 240°F. Remove from the heat, turn mixer to medium and slowly and carefully pour the sugar syrup into the whites in a thin, steady stream.
Once all of the syrup is in, set mixer to medium/high and continue whipping for 7-8 minutes, or until the mixture is thick and glossy. Add in vanilla and whip until the fluff has cooled.
To Assemble:
Including chocolate fish is optional, but it makes crunchy thin chocolate pieces perfect for ice cream (you can always use chocolate chunks as a time-saving substitute). Melt the chocolate chunks in a bowl and add up to 1 tbsp water for a softer chocolate. Once combined, transfer the mixture to a disposable piping bag or zip-top plastic bag. Cut a hole in the corner, and pipe small chocolate fish onto a baking sheet covered with waxed paper. Refrigerate the sheet until the fish are firm.
Churn the chocolate ice cream according to your ice cream maker’s directions. When the chocolate is finished churning, stop the machine and add the chocolate fish. Stir them in gently.
Place ⅓ of the chocolate ice cream in the loaf pan and spread it in an even layer. Spread the prepared caramel sauce on top. Add half of the remaining ice cream, then spread a thick layer of marshmallow cream on top of that. Add the final layer of chocolate ice cream on top and smooth it into an even layer. Take a chopstick or use a fork to swirl the caramel and marshmallow. Freeze for at least 2 hours or until the ice cream is firm.
Recipe from Sugar Hero Homemade Phish Food Ice Cream.
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