Ingredients with Measurements:
- 2 cups heavy cream
- 1 cup whole milk
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/4 cup light corn syrup
- 1/4 cup dark rum
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
- 1/2 cup chopped pecans
- 1/2 cup chopped chocolate chips
Special equipment needed:
- Ice cream maker
- Candy thermometer
Step-by-step instructions:
1. In a medium saucepan, whisk together the heavy cream, whole milk, granulated sugar, unsweetened cocoa powder, and light corn syrup until well combined.
2. Place the saucepan over medium heat and cook the mixture, stirring constantly, until it reaches 170°F on a candy thermometer.
3. Remove the saucepan from the heat and stir in the dark rum, vanilla extract, and salt.
4. Pour the mixture into a large bowl and cover it with plastic wrap, making sure the wrap touches the surface of the mixture to prevent a skin from forming.
5. Chill the mixture in the refrigerator for at least 4 hours or overnight.
6. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
7. During the last 5 minutes of churning, add the chopped pecans and chocolate chips.
8. Transfer the ice cream to a freezer-safe container and freeze for at least 2 hours or until firm.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
- Chilling time: 4 hours or overnight
- Freezing time: 2 hours
Temperature:
- Cook the mixture until it reaches 170°F on a candy thermometer.
Serving size:
- Makes about 1 quart of ice cream.
Nutritional information:
- Calories: 400
- Fat: 27g
- Carbohydrates: 36g
- Protein: 4g
- Fiber: 3g
- Sugar: 30g
Substitutions for ingredients:
- Instead of heavy cream, you can use half-and-half or a combination of milk and cream.
- Instead of whole milk, you can use 2% or skim milk.
- Instead of granulated sugar, you can use brown sugar or honey.
- Instead of unsweetened cocoa powder, you can use Dutch-processed cocoa powder.
- Instead of light corn syrup, you can use honey or maple syrup.
- Instead of dark rum, you can use bourbon or brandy.
- Instead of pecans, you can use walnuts or almonds.
- Instead of chocolate chips, you can use chopped chocolate or chocolate chunks.
Variations:
- Omit the pecans and chocolate chips for a classic chocolate ice cream.
- Add a swirl of caramel or fudge sauce during churning for a decadent treat.
- Replace the dark rum with coffee liqueur for a mocha flavor.
- Add a pinch of cayenne pepper or cinnamon for a spicy kick.
Tips and tricks:
- Make sure the ice cream mixture is well chilled before churning to ensure a smooth and creamy texture.
- Don't overfill the ice cream maker, as the mixture will expand during churning.
- If you don't have an ice cream maker, you can pour the mixture into a shallow container and freeze it, stirring every 30 minutes until it reaches the desired consistency.
Storage instructions:
- Store the ice cream in a freezer-safe container with a tight-fitting lid for up to 2 weeks.
Reheating instructions:
- Allow the ice cream to soften at room temperature for a few minutes before scooping.
Presentation ideas:
- Serve the ice cream in a bowl or cone.
- Top with whipped cream, chopped nuts, or chocolate sauce.
Garnishes:
- Chopped nuts, chocolate chips, whipped cream, chocolate sauce, caramel sauce.
Pairings:
- Serve with a glass of cold milk or a cup of hot coffee.
Suggested side dishes:
- Brownies, chocolate cake, or fresh fruit.
Troubleshooting advice:
- If the ice cream is too hard, let it sit at room temperature for a few minutes to soften before scooping.
- If the ice cream is too soft, freeze it for a longer period of time.
Food safety advice:
- Make sure to cook the ice cream mixture to 170°F to ensure that any harmful bacteria are killed.
Food history:
- Brown Bobby Ice Cream is a classic chocolate ice cream recipe that has been enjoyed for generations.
Flavor profiles:
- Rich, creamy, chocolatey, with a hint of rum and crunch from the pecans and chocolate chips.
Serving suggestions:
- Enjoy as a dessert or a sweet treat any time of day.
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