This variation of the Klondike ice cream bar starts with rich, dense vanilla ice cream that is then slathered with a thick, snappy milk cacao coating. As soon as you try one of these homemade treats, you’ll never ever go ago to the artificially flavored commercial bars.
Special equipment: for coating the bars in chocolate, you’ll need a kitchen scale and a coco thermometer.
What to buy: If you prefer to buy quite than make your very own ice cream, be certain to get a dense, wealthy variety. Since higher-quality ice cream creams contain much less air, lock freeze right into solid, slow-melting blocks that are less complicated to coat v the melted chocolate. Lower-quality ice cream creams space fluffed up v air and will melt prior to the cacao coating sets. Look because that brands labeled premium or super-premium, such as Häagen-Dazs or dual Rainbow.
Professional pastry chefs usage a type of chocolate known together couverture, i beg your pardon sets up nicely since it contains more cocoa butter than continuous chocolate. The just trick is, you have to temper it. Because that this recipe, we used E. Guittard 61% Cacao Semisweet cacao Wafers; they have the right to be discovered at specialty grocery store stores and also online.
Game plan: Tempering the chocolate ensures a snappy coating, but for a quicker alternative, dive the ice cream squares in our chocolate Shell ice cream Cream Topping. The chocolate won’t have the same snap, yet the flavor will certainly be the same. Dual the cooking recipes so the you have plenty that coating to cover every the bars.
In our experience, it’s best to either prevent tempering chocolate on a hot day or job-related in one air-conditioned space. Cacao behaves ideal at a room temperature between the mid-60s and also low 70s. Also, coco stays in temper for just a quick time, so have every little thing ready come go and also work quickly.
See an ext recipes because that homemade ice cream bars here.
by Christine Gallary 1Line a 9-by-9-inch baking pan through plastic wrap, overlapping as necessary to completely cover the bottom and also sides and leaving at least a 5-inch overhang. (If possible, usage a pan that does not have sloping sides.)2Drop the ice cream cream in large dollops into the pan and also spread to the edges through a rubber spatula.
Cover with the overhanging plastic wrap and also press on the surface ar of the ice cream cream v the bottom the a measuring cup until it’s packed right into a smooth, also layer.
Freeze until solid, at least 3 hours.3Meanwhile, line 2 baking sheets v parchment or waxed paper. Ice cream each corner of the file down and also place the baking sheets in the freezer.4When the ice cream is solid, remove the pan and 1 baking paper from the freezer. Grasping the plastic wrap, pull the ice cream slab out of the pan and place the on a cutting board. Remove and discard the plastic wrap. Slice the slab into 9 even squares.5Using a flat spatula, transfer and evenly space the squares ~ above the baking sheet.
Freeze until solid, at least 2 hours.6Fill a big bowl through 2 inches of cold water, add 3 come 4 ice cubes, and set aside.7Bring a tool saucepan filled v 1 to 2 inches of water come a simmer over high heat; as soon as simmering, alleviate the warm to low and also maintain a ceiling simmer. Place 24 ounces that the cacao in a large, dry, heatproof bowl. Set the key over the saucepan and also stir with a rubber spatula till the coco is fully melted and has got to 118°F. (Make certain the cacao does not come into contact with any kind of water or exceed 120°F. If either happens, begin over, together the chocolate is no much longer usable.)8Remove the bowl from the saucepan. Include the remaining 8 ounces the chocolate and also stir constantly, scraping against the bottom of the bowl, until all of the chocolate has melted and also the temperature has cooled come 80°F. To rate the cooling process, after all of the cacao has melted you deserve to place the key over the reserved cold-water bath.9Return the bowl to the saucepan and stir till the cacao reaches 86°F; automatically remove from heat. Execute not remove the thermometer indigenous the bowl; examine the temperature periodically come make sure it stays in between 85°F and also 87°F. (The chocolate must remain in this temperature selection or it will not collection up properly.) save the saucepan over short heat and also use it to reheat the coco as necessary.10To test if the cacao is correctly tempered, spread a thin layer ~ above parchment or waxed file and location it in the refrigerator because that 3 minute to set. If the cacao hardens smooth and also without streaks, the is correctly tempered. (If the is not effectively tempered, allow the melted coco harden and start the tempering procedure over again: carry the cacao up come 118°F, then down to 80°F, climate up again come 86°F.)11Have a fork and flat spatula ready. Eliminate the north baking sheet and the baking sheet v the ice cream squares indigenous the freezer. Functioning quickly, usage the flat spatula come drop 1 ice cream square right into the chocolate. Making use of the fork, flip the square, making certain the edges are covered in chocolate. Lift the square out of the chocolate with the fork and also tap the fork several times top top the edge of the bowl to even out the coating. Scrape the bottom that the fork against the leaf of the key to remove any kind of excess chocolate.
ar the coated square on the empty baking sheet. Repeat through the staying squares and also chocolate, tilting the key as required to pool the cacao in one area, and spacing the squares together close together as feasible on the baking sheet without touching.
(If the ice cream squares start to melt, return them to the freezer until firm prior to continuing.)12Freeze the dipped ice cream cream bars until the chocolate coating has hardened and also the ice cream cream is solid, at least 2 hours. Wrap them individually in plastic wrap, climate foil, and also store in the freezer for approximately 2 weeks.