Share this:

2019 Indiana State Fair Ice Cream Crank-off

CHOCOLATE Category

1st Place Winner

David Parcell

CHOCOLATE MINT FUDGE RIPPLE ICE CREAM

Makes about 2 quarts

1 ½ cups whole milk

1 ½ cups heavy whipping cream

¾ cup sugar, divided

¼ cup Dutch-process cocoa

¼ teaspoon salt

8 ounces bittersweet chocolate, melted

4 egg yolks

1 tablespoon vanilla extract

1 ½ to 2 cups crumbled brownies

Mint Fudge Sauce*

 In large heavy saucepan, combine milk, whipping cream, ½ cup sugar, cocoa and salt; mix well. Heat on medium-low, stirring frequently until mixture is hot (do not boil). Stir in melted chocolate. In medium bowl, whisk egg yolks and remaining ¼ cup sugar until combined. Gradually whisk half the warm chocolate mixture into the egg yolks; then whisk the egg yolk mixture back into the saucepan. Cook, stirring constantly, until mixture reaches 175 degrees. Stir in vanilla. Remove from heat and strain through fine mesh strainer. Pour into ice cream freezer container; cover and refrigerate overnight. Freeze according to manufacturer’s directions. Stir in brownies and swirl in Mint Fudge Sauce.

*Mint Fudge Sauce: In medium saucepan, combine 6 tablespoons heavy whipping cream, ¼ cup packed brown sugar, ¼ cup granulated sugar and 1 tablespoon butter. Over medium heat, bring to a boil. Boil 2 minutes. Add ½ cup semi-sweet or bittersweet chocolate chips, ⅛ teaspoon salt, 1 teaspoon vanilla extract and ⅛ teaspoon peppermint oil or ¼ to ½ teaspoon peppermint extract; stir until smooth. Cool.

_____________________________

2019 Indiana State Fair Ice Cream Crank-off

OTHER FLAVOR Category

1st Place Winner

Kamryn Huber & Joshua Moore

SOUTHERN MAPLE NUT ICE CREAM

Makes about 1 ½ quarts

9 egg yolks

1 ½ cups pure maple syrup

½ teaspoon sea salt

2 ¼ cups half-and-half

2 ¼ cups heavy whipping cream

1 ½ teaspoons pure vanilla extract

1 cup chopped candied pecans

 In large saucepan, whisk egg yolks until smooth; add maple syrup and salt and mix well. Over medium-high heat, slowly stir in half-and-half. Cook, stirring constantly, until mixture reaches 175 degrees. Remove from heat; strain mixture into a large cold bowl. Stir in whipping cream and vanilla; cover and refrigerate 6 hours. Pour into ice cream freezer container and freeze according to manufacturer’s directions. Stir candied pecans into frozen ice cream.

___________________________

2019 Indiana State Fair Ice Cream Crank-off

SUGAR-FREE Category

1st Place Winner

Kurt Lengacher

PURDUE 150TH BIRTHDAY CAKE ICE CREAM

Makes about 2 quarts

5 egg yolks

3 cups whole milk

1 ½ cups heavy whipping cream

1 (16-ounce) package sugar-free yellow cake mix (sweetened with Splenda)

1 tablespoon vanilla extract

1 teaspoon almond extract

½ teaspoon butter flavoring

¼ teaspoon salt

Sprinkles

In large saucepan, whisk egg yolks, and milk until smooth. Cook over low heat, stirring constantly, until mixture reaches 160 degrees. Remove from heat. Add whipping cream, cake mix, vanilla and almond extracts, butter flavoring and salt; mix well. Remove from heat. Pour into refrigerator container; cover and refrigerate overnight. Strain through a fine mesh strainer  into ice cream freezer container; freeze according to manufacturer’s directions. Stir sprinkles into ice cream just before serving.

_______________________

2019 Indiana State Fair Ice Cream Crank-off

VANILLA Flavor Category

1st Place Winner

Roger Sherer

Vanilla Ice Cream

Makes about 2 ½ quarts

4 cups heavy whipping cream

2 cups whole milk

1 (14-ounce) can sweetened condensed milk

1 (5-ounce) can evaporated milk

cup sugar

teaspoon salt

8 large egg yolks, beaten

4 teaspoons vanilla bean paste

Vanilla extract, optional

 In large saucepan over low heat, combine whipping cream and milk; mix well. Stir in sweetened condensed milk, evaporated milk, sugar and salt; cook, stirring constantly, until sugar is dissolved and mixture in hot. Whisk small amount of hot cream mixture into beaten egg yolks; then whisk egg yolk mixture into saucepan. Cook, stirring constantly, until mixture reaches 165 degrees. Remove from heat; stir in vanilla bean paste and vanilla extract if desired. Strain through a fine mesh strainer. Pour into a refrigerator container; press plastic wrap onto surface of cream mixture. Refrigerate several hours or overnight. Pour into ice cream freezer container and freeze according to manufacturer’s directions.