mars bar ice cream?

wrote on 15 Jun 2006 in rec.food.cooking

Quoted message said:

Sitting here hot and hungry I've asked my lady friend if she fanced
making some icecream this weekend in my aged icecream maker (one of
those purchases used twice and stored for seven years)

So I'm going to digg it up and freeze the bowl tonight, but meantime
she's interested in trying a vanilla and marsbar icecream. I'm
thinking of following a fairly standard vanilla receipe and adding a
melted marsbar at some point.

Has anyone done this or have a receipe for it?

Freeze the mars bars and then chop them into managablable size...sprinkle
those still frozen chunks in near the end of making the ice cream.

--
-Alan

Quoted message said:

Sitting here hot and hungry I've asked my lady friend if she fanced
making some icecream this weekend in my aged icecream maker (one of
those purchases used twice and stored for seven years)

So I'm going to digg it up and freeze the bowl tonight, but meantime
she's interested in trying a vanilla and marsbar icecream. I'm
thinking of following a fairly standard vanilla receipe and adding a
melted marsbar at some point.

Has anyone done this or have a receipe for it?

I hope that you put the bowl in right away. My Cuisinart takes two full
days to cool enough to freeze a batch of ice cream. Rather than melt
the Mars Bars, you would probably be better off to chop them into small,
thin pieces.

I've a friend who makes a plain vanilla ice cream, melts the Mars Bar
in a bain marie and adds it towards the end of churning to make a kind
of Mars Bar ripple. When I was a kid, melted Mars Bar was a favourite
hot sauce for ice cream.

You might find you get more use out of your ice cream maker if you
store the bowl in the freezer, so if you're hit by the urge to make
some you can do so pretty quickly. I still only seem to use ours four
or five times a year, though...

--
www.gastronomydomine.com

Squeezeweasel said:

I've a friend who makes a plain vanilla ice cream, melts the Mars Bar
in a bain marie and adds it towards the end of churning to make a kind
of Mars Bar ripple. When I was a kid, melted Mars Bar was a favourite
hot sauce for ice cream.

You might find you get more use out of your ice cream maker if you
store the bowl in the freezer, so if you're hit by the urge to make
some you can do so pretty quickly. I still only seem to use ours four
or five times a year, though...

Mine lives in the freezer. I bought a litre of whipping cream when I went
shopping this week. I made a batch of ice cream on Sunday and froze it
Monday morning, then I made another batch of custard and left it to cool
off while the bowl was in the freezer again. I just finished freezing the
second batch. It is strawberry season, so I imagine we will be going
through a lot of vanilla.

I haven't bought any ice cream since I got this machine three years ago.

"Squeezeweasel" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I've a friend who makes a plain vanilla ice cream, melts the Mars Bar
in a bain marie and adds it towards the end of churning to make a kind
of Mars Bar ripple. When I was a kid, melted Mars Bar was a favourite
hot sauce for ice cream.

Liddell's Frozen Desserts has a recipe that says to chop up four Mars
bars into big chunks, gently melt them in one cup of warm milk (but
don't quite melt all the way), and then put the pan over an ice bath to
quickly cool. Add two cups chilled cream right before running it through
an ice cream maker.

No vanilla, but some could probably be added. The idea of melting the
Mars bars makes more sense than freezing them (which only mutes the
flavor).

-T

Moriarty said:

"Squeezeweasel" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I've a friend who makes a plain vanilla ice cream, melts the Mars
Bar in a bain marie and adds it towards the end of churning to make
a kind of Mars Bar ripple. When I was a kid, melted Mars Bar was a
favourite hot sauce for ice cream.

Liddell's Frozen Desserts has a recipe that says to chop up four Mars
bars into big chunks, gently melt them in one cup of warm milk (but
don't quite melt all the way), and then put the pan over an ice bath
to quickly cool. Add two cups chilled cream right before running it
through an ice cream maker.

No vanilla, but some could probably be added. The idea of melting the
Mars bars makes more sense than freezing them (which only mutes the
flavor).

This might be a good point to mention that Mars Bars are different
animals in the Us than most of the rest of the world. For US people,
substitute "Milky Way Bar".

Brian

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won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)