Creamy homemade Boston cream pie ice cream with swirls of pastry cream, chocolate fudge and chunks of moist cake.
Keyword: Ice cream
Ice cream base:
1 1/2Cwhole milk
1 1/2Cheavy cream
1 1/2tspvanilla extract
3/4Cyellow cake cubes
Chocolate fudge sauce
In a medium bowl, add 1 cup heavy cream. Place a mesh strainer on top and set aside.
In a medium saucepan over medium heat, combine whole milk, remaining 1/2 cup heavy cream with sugar and salt. Stir to dissolve sugar. Whisk egg yolks in a small bowl. When mixer begins to steam, slowly drizzle 1 cup hot milk mixture into egg yolks, while continuously whisking. Pour mixture into saucepan, continue to stir and cook until mixture coats the back of a spatula or wooden spoon. Pour through mesh strainer into reserved heavy cream. Chill over an ice bath. Cover and chill thoroughly in the refrigerator, roughly 4-6 hours or overnight.
Meanwhile, prepare desired yellow cake. Allow to cool and set aside until ready to proceed.
Prepare pastry cream: in a medium saucepan over medium heat, combine milk and 1 tablespoon of sugar. Stir to dissolve sugar. Mix in flour, slat and vanilla, stirring to combine. Bring to a low boil. In a small bowl, whisk together egg yolks and remaining 1 tablespoon of sugar. Slowly add warm liquid to yolks, continuously whisking. Return mixture to saucepan, cooking for 1 minute. Remove from heat, add butter, stirring until all ingredients are incorporated and smooth. Press a sheet of plastic wrap to the top of the pastry cream, pressing down gently, removing any air bubbles. This will prevent a skin from forming. Set aside to cool.
Cut cake into 1 inch cubes. Place in a single layer on a baking sheet. Transfer to the freezer for 30 minutes.
Churn ice cream according to manufacturer's directions.
While ice cream churns, warm chocolate sauce to a liquid consistency then allow to cool.
Create a bottom layer of ice cream in your desired freezer safe container. Alternate with layers of cake pieces, pastry cream and chocolate fudge sauce. End with a layer of ice cream. Do not stir. Cover and freezer until solid.
Recipe serves roughly 4-6, yields 1 quart.An original recipe from Baked by Rachel
Boston Cream Pie Ice Cream - https://www.bakedbyrachel.com/boston-cream-pie-ice-cream/