Tuesday keeps coming around so quickly and I always seem to be posting at the last minute but at least I was able to participate this week.

This week’s TWD assignment was selected by Lynne of Cafe LynnyLu.  She chose Vanilla Ice Cream from pages 428-429 in Dorie’s book.  I’m not certain if I’ve mentioned it before, but ice cream is one of my favorite desserts, if not my very favorite.  At any given time I probably have at least a half dozen different flavors gracing my freezer and I generally have some amount of ice cream as part of my dessert every night.  While vanilla is rarely (if ever) my first choice in flavors, I knew I had to participate this week.

Ice Cream

What?  That’s not vanilla ice cream you say?  Well, I said I knew I had to participate this week; but I did not say I hadn’t made a few minor adjustments to the recipe!

caramel and cream mix

The first change I made was to add 1/2 cup of caramel ice cream topping to the milk and cream mixture as I was heating it and reduced the sugar to 1/2 cup.  I still used the scraped vanilla bean and followed the remainder of the recipe for the ice cream mix as it was written.

ice cream base

That resulted in a lovely caramel cream ice cream base – you can definitely taste both the caramel and the vanilla in the custard and in the final ice cream.

churned ice cream

When the ice cream was nearly done churning I drizzled about 7 oz of melted bitter sweet chocolate into the ice cream canister and continued to churn for another 5 minutes or so.  I love this technique for adding chocolate “chips” to ice cream.  The result is delicate flake like bits of chocolate evenly distributed through the ice cream instead of hard frozen chunks of chocolate.  I think you get a much better chocolate flavor with this method.

fudge and caramel ribbons

The final change I made was the addition of caramel and fudge ribbons.  I layered the slightly soft ice cream with the ribbons of fudge and caramel as you see here.  I had a total of 3 layers of ribbons to 4 layers of ice cream.  When I finished layering every thing into my container I cut the ribbons into the ice cream with a butter knife.  You need to work quickly to do this without melting the ice cream too much and it helps to freeze the container you intend to use ahead of time.

ice cream close up

The final product is a rich decadent ice cream with a wonderfully smooth and creamy texture.  “Prince Charming” heartily approved, although he did say that if I had added even one flake more of chocolate it would have been too much (I’m not convinced there is such a thing).  I’m sure the characteristics I loved so much in this ice cream are present in the original recipe – the richness and the amazingly smooth mouth feel – but I just had to get my chocolate fix in there.

I highly recommend that you click on over to Lynne’s site for the original recipe and give this one a try for yourself; and of course peruse the TWD blogroll to see what my fellow bakers have come up with this week.  A big thanks to Lynne for this week’s selection!