Kitkaticecream Recipes
HOMEMADE KIT KAT BAR RECIPE
Steps:
- Gather the ingredients.
- Butter a 9 x 13 baking dish. Line with a layer of about 20 crackers until bottom of dish is fully covered.
- In a small saucepan, bring butter, sugars, and milk together to a boil over medium heat. Stir in crushed graham crackers. Let boil 5 minutes, stirring occasionally.
- Pour half of the sugar mixture over crackers, smoothing over crackers with a spatula. Cover with another layer of 20 crackers, pressing down lightly. Pour remaining syrup mixture over crackers, smoothing to coat.
- Top with remaining crackers, pressing lightly.
- Place chocolate chips and peanut butter in a microwave-safe dish. Heat on high for 30 seconds. Stir and repeat until chips are melted. (Alternatively, you can melt chocolate chips and peanut butter in a saucepan over low heat.)
- Pour chocolate peanut butter mixture evenly over top layer of crackers, using a spatula to smooth out bubbles and make sure crackers are completely covered.
- Refrigerate until Kit Kat bars are firm.
- Cut into thin bars to serve.
Nutrition Facts : Calories 552 kcal, Carbohydrate 66 g, Cholesterol 31 mg, Fiber 3 g, Protein 6 g, SaturatedFat 15 g, Sodium 266 mg, Sugar 45 g, Fat 32 g, ServingSize 48 bars (12 servings), UnsaturatedFat 0 g
KIT KAT ICE CREAM
Coming from the Ben and Jerry's ice cream and dessert book, it's sure to be a hit. Replace the Kit Kat pieces with Rolos if you like caramel.
Provided by Allyed
Categories Frozen Desserts
Time 1h
Yield 1 quart, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Whisk the eggs in a large mixing bowl, until light and fluffy.
- Whisk in the sugar, a little at a time, then continue whisking until completely blended(About one minute more). Set aside.
- Pour in the cream, vanilla and milk and whisk to blend. Then refrigerate for about an hour.
- Cut the candy bars into bite size pieces. Cover and refrigerate.
- Transfer the mixture from the refrigerator to an ice cream maker and freeze according to the manufacturers instructions.
- Add the chopped Kit Kat pieces to the mixture about 2 minutes til the end of the cycle.
Nutrition Facts : Calories 872.5, Fat 60.5, SaturatedFat 37.7, Cholesterol 282.3, Sodium 134.8, Carbohydrate 73.4, Fiber 0.5, Sugar 60.1, Protein 10.5
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- Line a 9-by-5-inch loaf pan with plastic wrap. Use at least two pieces, one to cover it lengthwise and one to cover it widthwise. Allow at least an inch of excess to hang over the sides.
- Build the Ice-cream Cake: You'll build the cake upside down, so what you put in the base of the pan will eventually be the top of the cake. Spoon a third of the ice cream into the pan and spread it into an even layer. Really pack the ice cream in; you don't want any air pockets between the pan and the ice cream.
- Press 8 Kit Kat bars into the ice cream in a line. If your pan won't allow all four, break off 1 or 2 segments of the last Kit Kat bar so that it fits snugly.
- Repeat the process with another third of the ice cream and another layer of 8 Kit Kat bars. Repeat once more, for a total of three layers of ice cream and three layers of Kit Kat bars, with the candy as the final layer. The pan should be full to the top edge.
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- Line 9x5-inch loaf pan with plastic wrap. Use one piece to line the pan lengthwise and a second piece to line the pan across the pan width. Remove wrappers from candy bars.
- Spoon about 2 cups ice cream into the pan; press firmly to form an even layer and eliminate any air pockets. Place and press 4 candy bars side by side into ice cream so that candy bar fingers are running across width of pan. If necessary, break off any candy bar segments so that candy bars fit snugly in pan. Repeat layering process two more times, ending with candy as top layer. (Pan should be full to the top edge).
- Lift cake out of pan using plastic wrap as handles. Invert ice cream cake onto cooling rack set on a baking sheet. Peel away plastic wrap.
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- In a saucepan, combine milk, sugar, cocoa, malted milk powder, and salt. Stir and heat to a simmer until the sugar and cocoa is dissolved, do not let this mixture boil.
- Drizzle half of the cocoa mixture into the eggs to temper them, you do not want scrambled egg ice cream now do you? Add the egg mixture back into the saucepan and heat until thickened.
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- Place half-and-half and the heavy cream into saucepan, and heat over medium heat. Bring the mixture just to a simmer, stirring occasionally and remove from heat.
- Next, in mixing bowl whisk the egg yolks until they lighten in colour, then gradually whisk in the sugar. Now temper the cream mixture by gradually adding small amounts of the cream, until 1/3 has been added. Finally pour in the remainder and return the entire mixture to the saucepan. Continue to cook over low heat, stirring frequently, until the mixture thickens slightly and coats the back of a spoon -reaching 170 to 175 degrees F.
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- Bring sugar and water to a boil in medium heavy-bottomed saucepan over medium-high heat. Cover the saucepan for about 1 minute; the condensation will wash down any sugar crystals that might've gathered on the sides, which will reduce the chance of crystallization. Cook, without stirring, swirling saucepan and brushing the sides of the pan occasionally with water, until mixture is amber-colored.
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