Reese's Caramel Big Cup Custard
If you are a frequent viewer of the Galley of the Sun, you know that I purchased a 4.5 lbs tub of Reese’s Peanut Butter Sauce at the Hershey’s store in Las Vegas. Here is another excellent use (2 actually) of that incredible peanut goodness!
Things to know:
Is it Carmel or caramel?
Use caramel for the sweet, brownish food substance, and Carmel for proper nouns like the city in California or mountain ranges in Israel. While both are acceptable pronunciations for the food, the correct spelling for the food is always with an “a” in the middle
How is frozen custard different from ice cream?
Frozen custard and ice cream share many of the same ingredients. The biggest difference is that custard contains egg yolks. The makes frozen custard more dense and richer than ice cream.
Is Ninja® CREAMi™ better than an ice cream maker?
We certainly think so, but it really depends on preference. The biggest con of the CREAMi is that you have to freeze the mixture for 24 hours before you can enjoy the treat. We feel that the versatility of this magical device is well worth the wait. Plus with a few extra containers and a little bit of planning, the day after you buy your CREAMi is the only day that you ever have to go without ice cream, gelato, frozen custard, or any of the other treats it produces. Not including the equipment necessary to freeze the treats as you make them makes the CREAMi more affordable and compact.
Which country is Reese’s from?
From the country that brought you the internet, the moon landing and the Tiger King…the good ol’ USA!
Is Reese’s owned by Hershey?
After being founded in 1928, Reese’s was sold to the Hershey Company in 1963 by the founder’s six sons.
Ingredients:
1 cup heavy cream
1/2 cup whole milk
1/3 cup sugar
Pinch of salt
3 large egg yolks
1/2 T vanilla extract
1/4 cup caramel sauce
1/4 cup Reese’s Peanut Butter Sauce
1.Add cream, milk, sugar and salt to a small saucepan over medium low heat.
2. Simmer about 3-5 minutes or until sugar dissolves.
3. Remove from the heat.
4. In a separate bowl, whisk the egg yolks.
5. Drizzle about 1/2 cup of the warm milk mixture into the egg yolks, whisking constantly.
6. Whisk the egg yolk mixture into the saucepan.
7. After a few minutes of stirring, whisk in the vanilla bean paste and the vanilla extract.
8. Cook until the mixture starts to thicken. Do not exceed 175F.
9. Remove saucepan from the heat and pour the mixture into a mesh strainer.
10. Place into an ice bath to room temperature (about 30 minutes).
11. Cover, then place the cooled mixture in the freezer and allow to freeze for 12-24 hours.
12. Place on the Ninja® CREAMi™ and spin on the Ice Cream setting. If it is not fully creamy, spin it a second time on the Respin setting.
13. When complete add the peanut butter sauce, caramel and chocolate chips, place back on the CREAMi and select Mix-In. (You may need to add the custard to a separate container and hand mix.)
14. Serve and ENJOY!
Equipment used:
Ninja NC301 CREAMi Ice Cream Maker
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