Brown Sugar Pop-Tart Ice Cream Sundaes
Got married. Moved to a new city 3 hours away. Started new job (as a teacher, so also started tons of new curriculum development).
I'm exhausted, but happy. And surrounded by boxes.
Thankfully, I made this ice cream a couple of weeks ago at my old apartment so I'd have something to share with you after all of these crazy changes took place. I almost couldn't wait -- it was so delicious! If you love Pop-Tarts, you'll love this zany sundae: vanilla ice cream with a brown sugar swirl and lots of Pop-Tart hunks mixed throughout. Maybe it's finally an ice cream fit for breakfast?
Brown Sugar Pop-Tart Ice Cream Sundaes
Recipe by: Adapted from Cuisinart with glaze inspired by Epicurious
Yield: 5 cups, or 10 servings
Remember eating Pop-Tarts every morning before school? Now you can relive your Pop-Tart memories with dessert. These sundaes were so amazing!
Ice Cream Ingredients:
1 cup whole milk
2/3 cup sugar
pinch salt
2 cups heavy cream
1/2 tablespoon vanilla extract
Brown Sugar Glaze Ingredients:
1/2 cup (packed) golden brown sugar
1/4 cup (half stick) unsalted butter
1/2 cup whipping cream
1/2 teaspoon vanilla extract
1/4 teaspoon salt
2 brown sugar Pop-Tarts, cut into 1/4-inch cubes
Directions:
Make sure your ice cream maker's bowl is frozen per manufacturer's instructions. In a medium bowl, beat together the milk, sugar, and salt until the sugar is dissolved. Add the heavy cream and vanilla, mixing well. Cover and refrigerate 1 to 2 hours or overnight.
Mix brown sugar glaze ingredients in a small saucepan over medium-high heat until they boil, stirring constantly. Boil for about 30 seconds to be sure brown sugar is dissolved. Pour into a heat-proof bowl and let cool completely before chilling overnight with your ice cream base.
When ready to make your ice cream, turn on your ice cream maker and pour the vanilla mixture into its frozen bowl. Let the ice cream churn until thickened (mine takes about 20 minutes but it depends on your ice cream maker's instructions). Spoon the ice cream out into an airtight resealable container and freeze until firmer (I skipped this step and stirred in my glaze right away and it mixed all the way into the ice cream. It was still super tasty, but it didn't have the "marbled" look I was going for. So freeze the ice cream until firmer if you want it to be marbled.) Stir in Pop-Tart pieces and brown sugar glaze, mixing just until the ice cream is "swirled" with the glaze. Serve with whipped cream, caramel sauce, and Pop-Tart stick garnish.
To read about jumping in the deep end, hear me wax reflective, or see more photos, please head over to Willow Bird Baking!
x-posted to food_porn, picturing_food, cooking, cookingupastorm
I'm exhausted, but happy. And surrounded by boxes.
Thankfully, I made this ice cream a couple of weeks ago at my old apartment so I'd have something to share with you after all of these crazy changes took place. I almost couldn't wait -- it was so delicious! If you love Pop-Tarts, you'll love this zany sundae: vanilla ice cream with a brown sugar swirl and lots of Pop-Tart hunks mixed throughout. Maybe it's finally an ice cream fit for breakfast?
Brown Sugar Pop-Tart Ice Cream Sundaes
Recipe by: Adapted from Cuisinart with glaze inspired by Epicurious
Yield: 5 cups, or 10 servings
Remember eating Pop-Tarts every morning before school? Now you can relive your Pop-Tart memories with dessert. These sundaes were so amazing!
Ice Cream Ingredients:
1 cup whole milk
2/3 cup sugar
pinch salt
2 cups heavy cream
1/2 tablespoon vanilla extract
Brown Sugar Glaze Ingredients:
1/2 cup (packed) golden brown sugar
1/4 cup (half stick) unsalted butter
1/2 cup whipping cream
1/2 teaspoon vanilla extract
1/4 teaspoon salt
2 brown sugar Pop-Tarts, cut into 1/4-inch cubes
Directions:
Make sure your ice cream maker's bowl is frozen per manufacturer's instructions. In a medium bowl, beat together the milk, sugar, and salt until the sugar is dissolved. Add the heavy cream and vanilla, mixing well. Cover and refrigerate 1 to 2 hours or overnight.
Mix brown sugar glaze ingredients in a small saucepan over medium-high heat until they boil, stirring constantly. Boil for about 30 seconds to be sure brown sugar is dissolved. Pour into a heat-proof bowl and let cool completely before chilling overnight with your ice cream base.
When ready to make your ice cream, turn on your ice cream maker and pour the vanilla mixture into its frozen bowl. Let the ice cream churn until thickened (mine takes about 20 minutes but it depends on your ice cream maker's instructions). Spoon the ice cream out into an airtight resealable container and freeze until firmer (I skipped this step and stirred in my glaze right away and it mixed all the way into the ice cream. It was still super tasty, but it didn't have the "marbled" look I was going for. So freeze the ice cream until firmer if you want it to be marbled.) Stir in Pop-Tart pieces and brown sugar glaze, mixing just until the ice cream is "swirled" with the glaze. Serve with whipped cream, caramel sauce, and Pop-Tart stick garnish.
To read about jumping in the deep end, hear me wax reflective, or see more photos, please head over to Willow Bird Baking!
x-posted to food_porn, picturing_food, cooking, cookingupastorm