Candy Bar Sundaes

While baseball season makes some people long for hot dogs, peanuts, and cracker jacks, I crave ice cream. When we were growing up, my family visiting Dairy Queen on every summer shopping trip, just so that we could order sundaes in little plastic baseball caps. My sister and I had a complete collection, but of course, our prized hats were our little Detroit Tigers hat sundae cups.

I decided to kick off baseball season with some homemade ice cream, which is easier than it looks and totally addictive. (After eating some of this, my mom said that storebought ice cream doesn't even taste good anymore.)

I used chopped Heath bars in my ice cream, and topped my sundaes with chocolate syrup and homemade salted caramel syrup. I thought they were perfect; the hubby asked for Butterfingers next time. The ice cream is versatile enough for virtually any candy, I think.

And I apologize for the poorer-than-usual photos. My camera equipment seems to change daily, and some practical joker keeps switching them from automatic to manual focus. Ha!

Candy Bar Sundaes

Makes 8 sundaes

4 large egg yolks3/4 cup sugar
2 cups heavy cream
1 cup whole milk
2 teaspoons vanilla extract
1 cup chopped candy bars, frozen
Caramel syrup, recipe follows
Chocolate syrup, for serving

1. Beat the egg yolks in a small bowl.

I like to call this photo Beaten Eggs in Bowl.

2. Heat the sugar and 1 cup cream in a saucepan over medium heat until cream starts to bubble.

I call this one Cream That Looked Like It Was Bubbling Through the Manual Focus While I Was Wearing My Reading Glasses, But in Hindsight, Is Not. Unlike most folks', my hindsight is not 20/20.

3. Pour a little hot cream in the egg yolks and beat quickly. This keeps the eggs from scrambling when you add them to the cream. (If you fear you got some scrambling, anyway, just pour the mixture through a sieve before you chill it.)

4. Pour the egg mixture into the saucepan with the cream, cooking and stirring constantly until the mixture thickens and coats the back of a spoon. 

5. Pour the mixture into a bowl and chill for about 20 minutes, and then stir in the remaining cream and the milk and vanilla.

6. Add the mixture to an ice cream maker, following the manufacturer’s instructions. Stir in the chopped candy bars and freeze until ice cream is of desired consistency. Serve with caramel sauce and chocolate syrup.

Salted Caramel Syrup

Makes 1 small jar

1 cup sugar
1/4 cup water
2 teaspoons light corn syrup
3/4 cup heavy cream
3 1/2 tablespoons butter
1 teaspoon crushed sea salt or kosher salt

1. In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves.

2. Increase the heat and bring to a boil, without stirring. Boil until the syrup is a deep amber color, about 5-6 minutes.

3. Carefully whisk in the cream. Return mixture to a bubble and stir constantly about 5 minutes.

4. Remove from heat and stir in the butter and salt. Transfer the caramel to a jar and cool.

5. Store in a jar in the refrigerator up to 2 weeks, and reheat before serving.