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BackstoryReprinted from Celi-Yak News Summer 2014
WHO doesn't love a little Dairy Queen in the summer-time? This pitch-perfect Dairy Queen Blizzard copy-cat is also gluten free. Perfect for any family that's allergy friendly, you should give this dessert a try.
- Blizzard Base
- 8 oz whole milk
- 12 oz cream
- 1 Tahitian vanilla bean, split and scraped; seeds reserved for another use
- 1 1/2 ounces egg yolks (from between 2-3 eggs, depending on size)
- 7 ounces sugar
- 1/2 tsp kosher salt
- 1 ounce Frangelico
- 12 ounces of your favorite Blizzard mix-in, such as Reese’s Peanut Butter Cups, or Skor Toffee Bar, etc
- In a medium pot, bring the milk and cream to a boil together with the vanilla bean.
- When the mixture begins to simmer, shut off the heat and cover with a lid. Steep for one hour, or as long as 24 hours; if you plan to steep it for longer than 4 hours, stash the pot in the refrigerator.
- When your chosen steep time has elapsed, return the dairy mixture to a simmer.
- Mean-while whisk the sugar gradually into the yolks in a medium bowl. It’s a lot of sugar, so if you dump it in all at once, it might not fully
- incorporate. But whisk in a little at a time and you won’t have a problem. Whisk in the salt too.
- Once the dairy begins to simmer, fish out the vanilla bean and use a spatula to scrape out all of the heavily flavored cream from inside the pod. That stuff is liquid gold, make sure not to lose a drop. It’s easier to scrape out the vanilla pod while it’s still warm (hence bringing the mix to a simmer) because when cold, the vanilla-goo congeals and sticks more resolutely to the bean.
- Now, whisk some of the hot dairy mixture into the egg yolks, one ladle-full at a time, until the egg mixture is quite warm.
- Then whisk the egg mixture into the pot of cream and turn the heat to medium or medium low, depending on your comfort level.
- Stir constantly, making sure to scrape all along the bottom of the pot while to avoid allowing any of the mixture to curdle.
- Normally, ice cream recipes entreat you to cook until the mixture is thick enough to coat the back of a wooden spoon, but with this recipe, that will never happen. Just not enough eggs. So use a thermometer and cook until it reaches 140F.
- Immediately shut off the heat and strain the custard through a sieve and into a large bowl.
- Stir in the Frangelico.
- Cool in an ice bath and refrigerate overnight.
- Process in an ice cream maker according to manufacturer’s directions.