Rolo Buttermilk Ice Cream

About 2 weeks ago, I had this crazy idea for this ice cream recipe.  I have had Rolo’s on the brain lately, I guess.  I have always loved them…the hard chocolate shell that gives way to the perfect caramel center.  So yummy!

You may have seen around the blogosphere that many bloggers are Rolo-ing-it-up as well.  I guess I’m not alone with Rolo’s on the brain.  Or maybe I’m just inspiring others to think of them too.  Whichever it is, here’s my Farmgirl take on it.

I had a jug of buttermilk that needed to be made into something when I saw this recipe on Smitten Kitchen for Buttermilk Ice Cream.  I’d never had Buttermilk Ice Cream before, but what the heck.  I needed to use it up and this was a perfectly simple recipe.  Well, almost perfect.  If you go back 6 sentences, you’ll see that I have Rolo’s on the brain….so I decided to add chopped up Rolo’s to the mix.  I also had a small amount of mini chocolate chips hanging around (thanks to a teenager) so I tossed them in as well.  The results….WOW!  Really, wow!  Who knew that Buttermilk Ice Cream would taste that great, or the slight crunch of frozen Rolo chunks would be a welcomed addition to ice cream?  Not I, but I am a changed woman.

Rolo Buttermilk Ice Cream
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Ingredients
2 cups heavy cream
1 1/4 cups white sugar
8 large egg yolks
2 cups buttermilk
2 teaspoons vanilla extract
Pinch of Kosher salt
2 packages Rolo’s, coarsely chopped
1/4 cup mini chocolate chips

Instructions
1 In a large heavy saucepan, combine the heavy cream and sugar, bring to a simmer over medium heat.
2 In a medium bowl, whisk the egg yolks together until light colored.
3 Remove the cream mixture from the heat and drizzle a small amount, slowly into the egg yolks and whisk constantly.  Continue to drizzle small amounts into the egg yolks to warm them, whisking constantly.  Pour the egg mixture into the remaining cream mixture and whisk to combine.
4 Cook the cream and egg mixture over low heat until it is thick enough to coat the back of a spoon.  Cool slightly and then add the buttermilk, vanilla and salt.  Place the covered saucepan into the refrigerator to cool completely.
5 Per the ice cream makers manufacturers instructions, freeze the cream mixture.  Add the Rolos and chocolate chips just before the ice cream is in it’s final frozen state.  Remove from the ice cream maker and place in a container with a lid and freeze until solid.

Buttermilk Ice Cream recipe adapted from Smitten Kitchen