Sunday, November 19, 2017
Cooking

#CookClub bonus recipe: Vanilla Ice Cream with Chocolate Covered Potato Chips

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Amy Kim — better known as Kimchi MOM on her blog — bought an ice cream maker at a yard sale a few years ago and finally dug it out to try her hand at homemade ice cream. Sound familiar?

She's had success even if she does stick to simple flavors, mostly vanilla and chocolate. Her recipe for Vanilla Ice Cream with Chocolate Covered Potato Chips, which we are featuring as a #CookClub bonus, is inspired by Ben & Jerry's "Late Night Snack."

"It was an homage to Jimmy Fallon and his crew when he was hosting Late Night on NBC. It was a base of sweet vanilla ice cream with clusters of fudge covered potato chips and swirls of salty caramel. I loved the salty sweet flavors, but the fudge covered potato chips are what really got me," she writes on her blog, kimchimom.com.

She knows the name of the recipe is kind of a mouthful and wonders if something else might be a little more catchy like "The 40-week Craving" or "TGIF Ice Cream" or even "Mom's Ice Cream."

Amy is one of our regular #CookClub chatters on the live 7 p.m. Thursday Twitter chats.. (Follower her at @kimchi_mom.) She's been blogging for 5 years and is also a member of the #SundaySupper movement founded by Isabel Laessig of Dunedin. (Check her out at familyfoodie.com.)

Most of the recipes on kimchmom.com are Korean or Korean-influenced dishes, but she "throws in a surprise every now and then to keep you on your toes."

Amy blogs from her home in New Jersey, which is also where she cooks for her family and runs her design business.

Vanilla Ice Cream with Chocolate Covered Potato Chips

8 ounces semi-sweet chocolate chips (about 1 cup)

3 ounces potato chips (thicker cut works better)

2 large eggs

¾ cup granulated white sugar

2 cups heavy whipping cream

1 cup whole milk

2 teaspoons vanilla extract

Find a small saucepan and a small metal mixing bowl which will fit snugly over the opening of the saucepan.

Add about an inch of water into the saucepan and bring to a simmer over medium heat. Place the bowl over the saucepan. Add the chocolate chips. Make sure the steam or any water does not get into the chocolate or else the chocolate will seize or turn grainy and won't melt properly.

Meanwhile, add the potato chips to a large mixing bowl. Crush them lightly into smaller bite-sized pieces. Pour the melted chocolate into the potato chips. Mix and toss until the chips are thoroughly coated.

Distribute the chips evenly on a parchment-lined baking sheet and freeze.

In the meantime, prepare the ice cream. Whisk the eggs until fluffy, about 1-2 minutes. Add a ¼ cup of sugar at a time. Continuing whisking for about 1 minute more. Add the cream, milk, vanilla, and whisk to blend. Transfer the mixture to an ice cream maker and follow the manufacturer's instructions. When there is about 3 minutes left of churning, take the chips out of the freezer and gradually add the chips to the ice cream mixture.

Serve immediately as soft-serve ice cream or scoop the ice cream into a container with an air-tight cover and store in the freezer until needed.

Makes 1 quart.

Source: Amy Kim, kimchimom.com

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