Sorry for the long hiatus…I wasn’t sure if I was ever going
to be able to blog again with my crazy schedule, but I’ve missed it. So here I
am…and back with an ice cream recipe. Great for the blazing hot weather that’s
been happening all over the country.
So yeah, I am borrowing inspiration from Top Chef’s Richard
Blais. When he was competing on Top Chef All-Stars (the season he ultimately
won after a second-chance for all the competitors), he was contemplating making
Cap’n Crunch Ice cream, but ended up going with another dessert.
Well what is better than combining a childhood favorite
cereal and one of my favorite desserts, ice cream? Well, I’m sure plenty, but
it’s still a great idea! The final product came out great, with a good texture
and awesome taste of Cap’n Crunch.
Follow the recipe below and enjoy! It’s quite easy to
make! The base can be made the night before, and allowed to cure in the fridge
before freezing. I dropped this into an ice bath and made it as soon as it was
cool…talk about impatient!
Be sure to prep your ice cream maker ahead of time if it’s
one that you need to freeze overnight.
(Makes about 1.5 quarts of ice cream base, 2 quarts frozen)
– 1 Quart of half and half
– 8 egg yolks
– 1 1/3 cups of granulated sugar
– 1 vanilla bean (I used about 1 Tbsp of Vanilla
Bean Paste instead, since that’s what I had)
– 2 cups of Cap’n Crunch cereal, plain (I was
going to use Crunch Berries, but that would’ve stained the ice cream an odd
– Pinch of Kosher salt
– In a 3 quart saucepan over medium heat, warm up
the half and half and the kosher salt, as well as the vanilla bean/paste…do not
let this boil, only heat until about 170 degrees or so.
– While that is heating, prep a double bowl ice
– In a large mixing bowl, add the sugar and egg
yolks, and whisk until the sugar is dissolved and the mixture has turned a pale
yellow. It should get quite fluffy as you mix…keep in mind this will give you
quite an arm workout, as it may take a few minutes to get to this stage.
– When the half and half is warm, slowly pour
while whisking into the egg/sugar mixture to temper it. Once it is all fully
mixed, put back into the saucepan and add the Cap’n Crunch (A friend of mine
suggested blending the mixture, then straining later.)
– Let this mixture steep over low heat for about
15 minutes. Then strain, and push the cereal through a fine strainer, adding
this to the ice cream base (blending would have made this easier).
– The mixture should not be chunky…lol. As it heats
to about 170 degrees, it should thicken a little.
– After it reaches this stage, place into the ice
bath and whisk occasionally, until it is chilled. At this point, either let it
cure in the fridge overnight, or freeze in the ice cream freezer immediately.
– When it freezes into a soft-serve consistency,
place into containers and freeze overnight.
– Serve with Crushed Cap’n Crunch or Crunch
Berries, if you want, but it tasted fine without it.
Click Below to see the pics outside of the slide show!