Now you can enjoy your favorite Ben & Jerry’s flavor at home! This homemade Phish Food ice cream tastes just like the store-bought version: rich chocolate ice cream is swirled with caramel sauce, marshmallow cream, and a bunch of chocolate fish! If pressed for time, you can always substitute store-bought marshmallow cream for the homemade version in the recipe. About 2/3 cup should be enough!
INGREDIENTS
FOR THE CHOCOLATE ICE CREAM:
- ▢12 oz milk, (1½ cups)
- ▢12 oz heavy cream, (1½ cups)
- ▢1 cup granulated sugar
- ▢1 ½ oz unsweetened cocoa powder, (1/2 cup)
- ▢⅛ tsp salt
- ▢6 egg yolks
FOR THE MARSHMALLOW SWIRL:
- ▢3.66 oz light corn syrup, (1/3 cup)
- ▢1.75 oz granulated sugar, (1/4 cup)
- ▢2 tbsp water
- ▢1 large egg white, at room temperature
- ▢1/8 tsp cream of tartar
- ▢pinch salt
- ▢½ tsp vanilla extract
TO ASSEMBLE:
- ▢4 oz semi-sweet chocolate, chopped
- ▢2/3 cup prepared caramel sauce
US CUSTOMARYMETRIC
INSTRUCTIONS
TO MAKE THE CHOCOLATE ICE CREAM:
- Combine the milk, cream, sugar, cocoa powder, and salt in a medium saucepan, and place the pan over medium heat. Whisk occasionally as the milk heats up. While you’re waiting for the milk to come to a simmer, place the yolks in a medium bowl and whisk them to break them up.
- Once the milk comes to a simmer, remove the pan from the heat and whisk the egg yolks while you slowly pour in about a third of the hot milk mixture, whisking constantly so the eggs heat up but don’t cook during the process.
- Now return the saucepan to the heat and start whisking the milk while you pour in the hot egg mixture. Continue to whisk as the custard cooks, and cook it until it thickens slightly and coats the back of a spoon. If you want to use a candy/deep fry thermometer, you’re shooting for 175 F (80C).
- Take the pan from the heat and strain the ice cream custard through a fine mesh strainer into a large bowl or container. Continue to whisk occasionally as it cools, and once at room temperature, press a layer of cling wrap on top of the custard and refrigerate it until it’s completely chilled. (To speed up the process, you can place the bowl over an ice bath and whisk it as it cools down.) The custard can be made several days in advance and kept in the refrigerator until you’re ready to churn it.
TO MAKE THE MARSHMALLOW SWIRL:
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