Monday, October 24, 2011

White Chocolate Pumpkin Kiss Ice Cream

Just because it's a little chilly out, doesn't mean the ice cream goes away. It's a great time for the fall flavors to come out. Since I'm not a huge ice cream person, I mostly make dairy free ice creams for Gary. The ice cream maker investment has paid for itself through the cheaper quarts of ice cream I can make him.

I on the other hand have only made ice cream a handful of times for myself. Although I love pure vanilla and pistachio ice creams, The crazy flavors are the ones that get me all riled up. If only this Dexter ice cream were real, I'd be all over it! :D

With that said, I had some heavy cream and some Hershey's pumpkin spice kisses on hand. The pumpkin spice kisses are a funny thing. Once you try one, you either love them or you hate them. I for one love them, and I wanted to use both up, but I wasn't sure how. Heavy cream would be perfect for ice cream, so I wanted to integrate the candy somehow.

I decided to ask a few of my cooking buddies to get an idea of what ice cream would pair well with pumpkin spice kisses. White chocolate won by a landslide! I'm glad the consensus was white chocolate. It was a recipe I wanted to try already and it didn't have any added sugar to make it overly sweet. Since the kisses have a white chocolate taste and consistency to them, it worked well together.

Although I only chopped up some candy to mix in, I might end up melting some next time to see if making a swirl would work. If you don't like the pumpkin spice kisses, leave them out! The white chocolate ice cream alone is well worth it as well.

White Chocolate Pumpkin Spice Kisses Ice Cream
ice cream base adapted from The Ultimate Ice Cream Book

1 cup whole milk (I only had 1¼ cup heavy cream, so I upped this by ¼ cup)
2 large eggs
12 oz white chocolate, chopped (or white chocolate chips)
1 ½ cup heavy cream
1 tsp vanilla
¾ cup roughly chopped pumpkin spice kisses (about 20)

In a medium saucepan on low heat, bring the milk to a simmer. Remove from heat and slowly pour and beat it into the eggs in a medium bowl.

Pour entire mixture back into the saucepan and whisk over low heat with a wooden spoon, until you feel that it's thickened slightly (do not bring to a boil or the eggs will scramble).

Remove from heat and add the chocolate. Mix well until the chocolate melts entirely.

Strain the mixture into a large measuring cup using a fine sieve colander. Allow to cool slightly then stir in the heavy cream and vanilla.

Cover and refrigerate until cool, or overnight.

Pour custard mixture into ice cream maker and freeze per the manufacturer's directions. Transfer ice cream to a bowl and fold in the chopped kisses. Freeze for a few hours until ice cream has firmed up.

Makes about 1 ½ quart.

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