Rolo Ice Cream

Rolo Ice Cream might be a good recipe to expand your dessert recipe box. One serving contains 1113 calories, 16g of protein, and 69g of fat. This recipe serves 3. For $3.59 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. 9976 people have tried and liked this recipe. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. This recipe from My Baking Addiction requires caramel syrup, egg yolks, vanilla bean, and half & half. It is perfect for Summer. From preparation to the plate, this recipe takes approximately 45 minutes. Overall, this recipe earns a solid spoonacular score of 63%. If you like this recipe, you might also like recipes such as Triple Caramel Pecan Rolo Ice Cream, Pink Lemonade Ice Cream Pie and a Huge Ice Cream Making Prize Pack Giveaway #IceCreamWeek, and Roasted Strawberry Coconut Milk Ice Cream (Vegan) + Tips for Making Your Homemade Ice Cream Soft.

Servings: 3

 

Ingredients:

Equipment:

Cooking instruction summary:

1. In a medium saucepan, over medium heat, combine the half-and-half, heavy cream and vanilla bean with pulp. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat. Set aside.2. In the bowl of a stand mixer, fitted with the whisk attachment, or with a hand mixer in a large bowl, whisk the egg yolks until they lighten in color and thicken; about 3 minutes. 3. Gradually add the sugar and whisk to combine.4. Remove vanilla bean pod from cream and discard. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about a third of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F.5. Strain mixture into a container and allow to sit at room temperature for about 30 minutes. If you don't have a fine mesh sieve, no worries, just make sure there aren't any cooked egg bits in your base.6. Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until the temperature reaches 40 degrees F or below.7. Pour into an ice cream maker and freeze according to the manufacturer's directions. This should take approximately 25 to 35 minutes. Once the ice cream is at the soft serve stage, fold in the Rolos.8. Place half of the ice cream into a freezer-safe, sealable container. Drizzle the caramel syrup over the ice cream and layer the remaining ice cream over the syrup. Drag a knife or skewer through the ice cream to swirl in the caramel, smooth out the top and freeze for 3-5 hours or until ready to serve.

 

Step by step:

1. In a medium saucepan, over medium heat, combine the half-and-half, heavy cream and vanilla bean with pulp. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat. Set aside.

2. In the bowl of a stand mixer, fitted with the whisk attachment, or with a hand mixer in a large bowl, whisk the egg yolks until they lighten in color and thicken; about 3 minutes.

3. Gradually add the sugar and whisk to combine.

4. Remove vanilla bean pod from cream and discard. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about a third of the cream mixture has been added.

5. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F.

6. Strain mixture into a container and allow to sit at room temperature for about 30 minutes. If you don't have a fine mesh sieve, no worries, just make sure there aren't any cooked egg bits in your base.

7. Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until the temperature reaches 40 degrees F or below.

8. Pour into an ice cream maker and freeze according to the manufacturer's directions. This should take approximately 25 to 35 minutes. Once the ice cream is at the soft serve stage, fold in the Rolos.

9. Place half of the ice cream into a freezer-safe, sealable container.

10. Drizzle the caramel syrup over the ice cream and layer the remaining ice cream over the syrup. Drag a knife or skewer through the ice cream to swirl in the caramel, smooth out the top and freeze for 3-5 hours or until ready to serve.

Nutrition Information:

covered percent of daily need