Quarterback Crunch Ice Cream Recipe
Quarterback Crunch Ice Cream is a delicious twist on classic ice cream. It combines the flavors of creamy custard-style ice cream with crunchy candy-coated peanuts for a truly unique treat. This homemade version of Quarterback Crunch Ice Cream packs all of the flavors but with a fraction of the calories and processed ingredients. You can serve it as is for a classic treat or add your favorite toppings for extra crunch.
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Servings: 5 people
Calories: 106kcal
Equipment
- Medium sized bowl
- spoon
- ice cream scoop
Ingredients
- 2 egg yolks offering a silky and luxurious texture to your dish, adding depth and richness.
- 1/4 teaspoon of kosher salt a pinch of savory goodness that enhances the flavors and balances the overall taste of the recipe.
- 1 cup of creamy and wholesome whole milk providing a smooth and comforting base for your recipe.
- 1/2 cup of luscious and velvety heavy whipping cream perfect for creating a rich and indulgent sauce.
Instructions
- To create a luscious blend, start by whisking together egg yolks and salt in a medium-sized bowl.
- Then, combine milk and heavy cream in a saucepan over low heat, stirring consistently to ensure it does not boil.
- Gradually incorporate 1/2 cup of the warm cream-milk mixture into the egg yolk blend, whisking as you pour to combine everything.
- Continue over low heat until the mixture reaches an ideal temperature of 165°F-175°F (73°C-79°C). Then promptly strain it through a fine mesh sieve into a separate bowl.
- Allow the heavenly concoction to cool at room temperature before covering and refrigerating it for 4 hours or overnight. And you're ready to serve up a delicious bowl of creamy delight!
- For extra panache, sprinkle nutmeg over the top and garnish with fresh berries.
Notes
- Make sure to scrape down the side of the bowl while whisking together the egg yolks and salt.
- Be sure to stir constantly during Step 2 to prevent any lumps from forming in the cream-milk mixture.
- Do not overheat your custard, as this will cause it to curdle or scramble the egg yolks.
- When straining the custard in Step 4, make sure to use a fine mesh sieve so that no lumps remain.
- Letting your custard cool completely before refrigerating is essential for achieving a creamy texture.
- For best results, use an ice cream maker to churn the ice cream.