Friday, November 16, 2012
twix fudge swirl ice cream
I asked you all on Twitter what I should do with all of my leftover Halloween candy. While I was dreaming up wacky recipes that would most likely end up in the garbage disposal (crunch bar souffle anyone?), SLC Foodie recommended I chop them into brownies or fold them into ice cream. I stopped calculating how I could brulee Almond Joys and remembered that sometimes, the simplest things are best. As a self-proclaimed foodie, I am always yearning to try the newest, craziest, most labor-intensive recipe. But often times a simple slice of avocado toast is better than avocado-bread-pudding-supreme (ew...), and a grilled cheese from a frying pan is always better than a "gastronomically engineered" one. Another word of wisdom before you go off and make this ice cream:
Almost everything tastes better when swaddled in whipped cream and condensed milk.
Now let's get churnin'.
2 cups heavy cream
1 (14 oz.) Eagle Brand® Sweetened Condensed Milk
3 tablespoons butter, melted
12 mini twix bars, crushed
1/3 cup hot fudge ice cream topping
1/4 cup caramel ice cream topping
Whip heavy cream to stiff peaks in large bowl. Whisk sweetened condensed milk and butter. Stir in Twix pieces. Fold in whipped cream. Add ice cream toppings and swirl. Put in a plastic container and freeze for about four hours. Stir. Enjoy!