Difficult
Makes: 24 bars (depending on the mold size used)
-
Good for freezing
This is a fun ice cream bar that really came out of nowhere. I was just having fun with some ingredients that are frequently used in the kitchen, and the idea really just popped in my head! Its the classic american s'mores recreated in frozen format - vanilla ice cream, crunchy chocolate glaze with graham crackers and toasty meringue.This is a fun ice cream bar that really came out of nowhere. I was just having fun with some ingredients that are frequently used in the kitchen, and the idea really just popped in my head! Its the classic american s'mores recreated in frozen format - vanilla ice cream, crunchy chocolate glaze with graham crackers and toasty meringue.This is a fun ice cream bar that really came out of nowhere. I was just having fun with some ingredients that are freque...
- Shelf life:
- 1 week with meringue garnish, 2 months ungarnished
- Conservation:
- -18*C
Containing: 3 Components
Vanilla Ice Cream
Ingredients: Vanilla Ice Cream
-
1134 gWhole milk
-
344 gheavy cream
-
50 ginvert sugar
-
1 eachMexican vanilla bean
-
1 eachTahitian vanilla bean
-
1 eachMadagascar vanilla bean
-
84 gMilk solids non-fat
-
226 gPowdered dextrose
-
150 gsugar
-
6 gIce cream stabilizer
Preparation: Vanilla Ice Cream
- Place the milk, cream and invert sugar into a saucepan
- Split open the vanilla beans and scrape out the seeds
- Add the vanilla seeds to the milk mixture
- Reserve the vanilla pods for later
- Heat this mixure to 40*C
- Blend all of the dry ingredients together and add to the warmed milk mixutre
- Heat this mixture, stirring constantly, to 85*C
- Remain at 85*C for 15 seconds, then remove from the heat
- Add in the reserved vanilla pods
- Chill rapidly to 4*C and store covered, under refrigeration for at least 4 hours to mature, but ideally at least 12 hours
- Strain to remove the vanilla pods, then blend well until perfectly smooth
- Process in ice cream machine
- Use as needed to ice cream bars
Crunchy Chocolate Dipping
Ingredients: Crunchy Chocolate Dipping
-
208 gsunflower oil
-
208 gcoconut oil
-
500 gGraham cracker crumbs
Preparation: Crunchy Chocolate Dipping
- Melt the first three ingredients together and blend well
- Add in the graham cracker crumbs
- Use as needed between 30-40*C to dip frozen ice cream bars
Meringue for Frozen Applications
Ingredients: Meringue for Frozen Applications
-
74 gwater
-
237 gsugar
-
126 gegg whites
-
63 gdextrose
Preparation: Meringue for Frozen Applications
- Cook the water and sugar to 121*C
- When the syrup is at 115*C, start whipping the egg whites and dextrose
- When the syrup reaches 121*C, pour over the whipping whites
- Whip until cool
- Use as needed to decorate bars
Facing Problems with your Creations?
- Find troubleshooting guides & tutorials
- Chat live with an advisor chef and find the right solution to your challenges
Comments