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Foodie Extravaganza is where we celebrate obscure food holidays or cook and bake together with the same ingredient or theme each month. This month – Camilla of Culinary Adventures with Camilla is hosting – she invited bloggers to come up with creative ice cream creations.
So during this first full month of summer, it’s all about ice cream. But that can include gelato, semi-freddo, and even popsicles. Go wild! And here’s my delicious recipe.
I recently received my first ice cream maker and I could not wait to try it out. It’s the Cuisinart ICE-21R Frozen Yogurt, Ice Cream & Sorbet Maker. It couldn’t be easier to use either! You pop the bowl in the freezer the night before you are going to make ice cream (I just leave mine in the freezer now) so that it’s completely frozen. When it’s ready, you pop it on top of the base, add the paddle and lid, pour in the ice cream, and press on! It does the work for you and creates a soft serve consistency that is to die for! I love it. If you want it more solid, you can put it the ice cream in a separate container and freeze it. It really is the easiest ice cream maker I have used and affordable too.
I chose to make an ice cream inspired by my Dad. It ended up being his Father’s Day gift. One of his favorite treats are Whoppers. It was always his pick when we had movie night (remember going to rent movies at Blockbuster and getting the movie size candy?). Whenever I see a box, I automatically think of him.
This ice cream turned out so good that my picky husband gobbled it up! When he took his first bite, he was shocked by how creamy it is. I love it because it’s not overly chocolately and because it’s easy to make. The secret ingredient? Chocolate Malted Milk Powder (I used chocolate Ovaltine). I hope you enjoy it as much as our family!
Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you’re a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.
Here’s the Scoop!
Chocolate Malted Whopper Ice Cream by My Daylights
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Custard Cream & Strawberry Swirl No Churn Ice Cream by Baking in Pyjamas
Éma’a (Syrian Ice Cream) by Tara’s Multicultural Table
Fruity Fruit Popsicles by The Freshman Cook
Lemon Basil Ice Cream by Our Good Life
Lemongrass Ginger Coconut Ice Cream by The Joyful Foodie
Maple Bacon Ice Cream by Cooking With Carlee
No-Churn Chopped Macaron Vanilla Bean Ice Cream by Rhubarb and Honey
No Churn Mint Chocolate Chip Ice Cream by Fearlessly Creative Mammas
No Churn Reese’s Chocolate Peanut Butter Ice Cream by NinjaBaker.com
Oat and Dulce de Leche Swirl Ice Cream by Passion Kneaded
Peach Cobbler Ice Cream by Cherishing a Sweet Life
Rhubarb Ice Cream by From Gate to Plate
Root Beer Barrel Ice Cream by Cindy’s Recipes and Writings
Tahini and Lemon Curd Ice Cream by Sew You Think You Can Cook
The Bees’ Knees Semifreddo by Culinary Adventures with Camilla
Chocolate Malted Whopper Ice Cream
- 1 cup Half and Half
- 3 cups Heavy Cream
- 1/4 cups Sugar
- 1/2 cup Chocolate Malted Powder
- 4 Egg Yolks
- 1 Cup Whoppers candy cut in pieces
In a saucepan, heat the Half and Half, Heavy Cream, Sugar, and chocolate malted milk powder, stirring often until all ingredients are dissolved.
Whisk the egg yolks in a separate mixing bowl. Then, slowly add a tsp of the hot cream mixture into the eggs while whisking continuously. This will temper the eggs.
Continue adding more of the cream mixture in the eggs, while mixing, until you have added about a cup into the egg yolks.
When the egg and cream mixture is well combined and smooth, add it to the saucepan with the rest of the cream whisking continuously.
Cook the mixture for 4 more minutes over medium heat continuing to stir.Do not let the mixture boil or get too hot. It will curdle and burn.
Once it has thickened, enough to coat a spoon, remove from heat.
Pour mixture into a separate bowl and cover with plastic wrap. Refrigerate 2 hours or overnight. Cover mix tightly so no film develops on the top of the mix.
When ready, remove mixture from refrigerator and prep your ice cream machine. Follow directions to ice cream maker. Cut up pieces of Whopper candies and add these into the mixture towards the end of the ice cream maker cycle.