Imagine biting into a creamy, melt-in-your-mouth Eskimo Ice Cream on a hot summer day. This isn’t just any ice cream; it’s a nostalgic treat that brings back childhood memories and creates new ones. While the name might evoke images of Arctic landscapes, this dessert is actually a delightful concoction of creamy custard, coated in chocolate, offering a perfect balance of sweetness and richness. Whether you’re looking to cool down on a warm afternoon, impress your guests with a homemade dessert, or simply satisfy your sweet tooth, Eskimo Ice Cream is the answer.
Eskimo Ice Cream, despite its name, has a somewhat debated origin. Some believe it originated in the early 20th century, inspired by the desire to create a portable and delicious frozen treat. Others suggest it’s a variation of similar ice cream bar concepts that emerged around the same time. Regardless of its precise beginnings, Eskimo Ice Cream quickly became a popular novelty, capturing the hearts (and taste buds) of people worldwide. Today, it remains a beloved classic, often enjoyed at picnics, parties, or as a simple, satisfying treat.
- Prep time: 30 minutes
- Freeze time: 4-6 hours
- Difficulty: Easy
- Servings: 6-8
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 6 large egg yolks
- 1 teaspoon vanilla extract
- Pinch of salt
- 12 ounces semi-sweet chocolate, chopped
- 2 tablespoons coconut oil (or vegetable oil)
- Medium saucepan
- Whisk
- Mixing bowl
- Ice cream maker (optional)
- Plastic wrap
- Baking sheet
- Parchment paper
- Double boiler or microwave-safe bowl
-
Prepare the Custard Base: In a medium saucepan, combine heavy cream, whole milk, sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar is dissolved and the mixture is steaming but not boiling. Remove from heat.
-
Temper the Egg Yolks: In a separate mixing bowl, whisk together the egg yolks. Gradually pour about 1/2 cup of the hot cream mixture into the egg yolks, whisking constantly to prevent them from curdling. This process is called tempering.
-
Combine and Cook: Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture. Cook over low heat, stirring constantly with a wooden spoon or spatula, until the custard thickens slightly and coats the back of the spoon. The temperature should reach around 170-175°F (77-79°C). Be careful not to overheat the custard, or the eggs may scramble.
-
Strain and Chill: Immediately strain the custard through a fine-mesh sieve into a clean bowl. This will remove any lumps or cooked egg particles. Stir in the vanilla extract. Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, to allow the custard to cool completely.
-
Churn (Optional): If you have an ice cream maker, follow the manufacturer’s instructions to churn the chilled custard until it reaches a soft-serve consistency. If you don’t have an ice cream maker, you can still make delicious Eskimo Ice Cream. Simply pour the chilled custard into a freezer-safe container and freeze for 2-3 hours, stirring every 30 minutes to break up ice crystals and create a smoother texture.
-
Shape the Ice Cream: Once the ice cream has reached a soft-serve or slightly firmer consistency, scoop it into small, oval shapes using a spoon or ice cream scoop. Place the scoops onto a baking sheet lined with parchment paper.
-
Freeze Solid: Return the baking sheet to the freezer and freeze the ice cream scoops for at least 2 hours, or until they are firm and solid.
-
Prepare the Chocolate Coating: While the ice cream is freezing, prepare the chocolate coating. In a double boiler or microwave-safe bowl, combine the chopped semi-sweet chocolate and coconut oil (or vegetable oil). Heat, stirring frequently, until the chocolate is completely melted and smooth. Remove from heat.
-
Dip the Ice Cream: Remove the frozen ice cream scoops from the freezer. One at a time, dip each scoop into the melted chocolate, ensuring it is fully coated. Place the dipped ice cream back onto the parchment-lined baking sheet.
-
Freeze Again: Return the baking sheet to the freezer and freeze the chocolate-covered ice cream for at least 30 minutes, or until the chocolate is set and firm.
-
Serve and Enjoy: Once the chocolate is set, your homemade Eskimo Ice Cream is ready to be served! Enjoy immediately or store in an airtight container in the freezer for later.
- Use High-Quality Ingredients: The better the quality of your ingredients, especially the heavy cream and chocolate, the better your Eskimo Ice Cream will taste.
- Don’t Overheat the Custard: Overheating the custard can cause the eggs to scramble, resulting in a grainy texture. Keep the heat low and stir constantly.
- Chill the Custard Thoroughly: Chilling the custard completely before churning or freezing is essential for achieving a smooth and creamy texture.
- Work Quickly When Dipping: Work quickly when dipping the ice cream in the chocolate to prevent it from melting too much. If the chocolate starts to thicken, you can gently reheat it.
- Add Variations: Get creative with your Eskimo Ice Cream by adding different flavors and toppings. Try using different types of chocolate, adding chopped nuts, sprinkles, or even a swirl of caramel.
Please note that the nutritional information is an estimate and may vary depending on the specific ingredients and portion sizes used.
- Calories: 250-350 per serving
- Fat: 15-25g
- Saturated Fat: 10-15g
- Cholesterol: 150-200mg
- Sodium: 50-100mg
- Carbohydrates: 20-30g
- Sugar: 20-25g
- Protein: 3-5g
Enjoy your homemade Eskimo Ice Cream! It’s a delightful treat that’s perfect for any occasion.
:max_bytes(150000):strip_icc()/best-ever-succotash-recipe-3x4-61-c9230cceec7b4e15aeda6c213d42da12.jpg?w=200&resize=200,135&ssl=1 "Succotash: A Flavorful Fusion of Summer’s Best")
