Toblerone Ice Cream
Have you ever had Toblerone Ice Cream? With this recipe, you found yourself a winner! This ice cream is creamy and rich, and the Toblerone flavor comes through beautifully. It is filled with Toblerone chunks; every bite is pure happiness in your mouth! An ice cream that deserves to be on the menu over and over, not only during summertime!
I have been craving chocolate!! Swiss Chocolate, to be specific! Every time I visit Switzerland, I bring back half a suitcase full of my favorite chocolate. Unfortunately, it’s been a little over a year since I have been back to my home country. And my stash is gone – it’s been gone for a while. But a trip is already planned, plane tickets are booked, and an extra suitcase is ready!
Since it’s always hot here, I feel like eating ice cream daily. The craving for chocolate and the thought of ice cream gave me the idea to try creating Toblerone Ice Cream. And dare I say, it is divine!! I’m almost certain it will wrap you around its finger, too 🙂
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How to make creamy homemade ice cream?
First and foremost, you need a good ice cream maker. I have this 2-quart ice cream maker, and it has become one of my favorite kitchen machines. I make ice cream weekly, and guests don’t believe me when I tell them it isn’t store-bought ice cream I’m serving.
Make a custard base; if you have that down, you can make almost any ice cream flavor. I usually bring the half-and-half to a boil, then temper the egg yolks/sugar mixture with part of the half-and-half and then cook it until it thickens. Once the custard is cooked, I add the heavy cream, fruits & flavors to it.
With this Toblerone Ice Cream, you want to add the cut-up Toblerone to the cooked custard and stir until all the chocolate is melted, then add the heavy cream. After that, let it cool down to room temperature.
Once cooled, add the custard mixture into the already running ice cream maker. Having the ice cream maker running prevents the mixture from sticking and freezing to the bottom and the sides.
Freeze the mixture according to your ice cream maker’s instructions; mine takes about 35 minutes since it is a big batch. Shortly before the ice cream reaches soft serve consistency, add the Toblerone chunks. Churn for another 5-10 minutes, and then fill the soft serve ice cream into a big freezer-safe container and chill for at least two hours.
E Guete, (Bon appĂ©tit)!! Don’t forget to share some pictures with me and tell me how you liked this Toblerone Ice Cream. It would make my day if you tag @mirjamskitchenyodel on Instagram, share on Facebook or pin on Pinterest.
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Toblerone Ice Cream
Ingredients
- 600 ml Half and half
- 8 Egg yolks
- 150 g Granulated sugar
- 300 g Toblerone
- 400 ml Heavy Cream
- 100 g Toblerone cut in small cubes
Instructions
Custard base:
- In a medium-sized pan over medium heat, bring the half-and-half to a light boil.
- While waiting for the half-and-half to heat up, add the egg yolks and sugar into a small mixing bowl and whisk together.
- Once the half-and-half is ready, whisk about half a cup of it into the egg mixture. This step is necessary; to temper the eggs. Tempering the eggs prevents them from turning into scrambled eggs.
- Pour the egg mixture into the pan with the half-and-half, and carefully cook over medium heat, constantly stirring, until the mixture thickens. The custard needs to be thick enough to coat a spoon without it dripping down everywhere.
- Add the roughly cut up or broken up Toblerone to the custard and whisk until all the chocolate is melted. Then add the heavy cream and stir well.
- Place the pan in ice-cold water and stir to cool to room temperature.
- Once at room temperatur, cover and chill for 2-3 hours, or until thoroughly chilled.
Churning:
- Once cooled, add the custard mixture into the already running ice cream maker. Having the ice cream maker running prevents the mixture from sticking and freezing to the bottom and the sides.
- Freeze the mixture according to your ice cream maker's instructions. Mine takes about 35 minutes since it is a big batch. Shortly before the ice cream reaches soft serve consistency, add the Toblerone chunks. Churn for another 5-10 minutes, and then fill the soft serve ice cream into a big freezer-safe container and chill for at least two hours.
