Butterfinger Mochi Ice Cream
- Homemade Butterfinger Candy
- 1/3 cup light corn syrup
- 1/3 cup water
- 1 cup granulated sugar
- 1 cup peanut butter
- pam cooking spray
- Peanut Butter Crème Brûlée Ice Cream
- 7 egg yolks
- 1 1/2 cups heavy cream (divided)
- 1/4 cups half-half
- 1 1/4 cups 2% milk
- 3/4 cups granulated sugar
- 1/4 cup peanut butter
- 1 pinch of salt
- 1 cup finely chopped homemade butterfinger candy
- Mochi Dough
- 110 g sweet rice flour
- 120 g superfine sugar
- 125 ml hot water
Homemade Butterfinger Candy
Generously spray a 9 by 13 brownie pan with PAM.
Pre-heat oven to 200 degrees and place greased pan in the oven. We want the pan to be warm enough to allow us to spread the candy easily.
In a heavy 2-quart saucepan, combine the corn syrup and water, stirring well to combine.
Place over medium-low heat and add the sugar. Cook the mixture, stirring constantly, until it is clear and then stirring often until it reaches a full boil.
Clip on your calibrated candy thermometer, raise the heat to medium-high and continue to cook – without stirring – until the mixture reaches 310 degrees (F). During this cooking period, should sugar crystals form above the boiling line, carefully wipe away using a damp pastry brush, but be careful not to touch the boiling mixture. Rinse the pastry brush well – and make certain to blot-dry the brush well – between each swipe.
Remove your pan from the warming oven and place on your work surface.
Remove the candy from heat and add the peanut butter, with a wooden spoon stir until completely combined.
Pour the candy onto your warmed and well-greased brownie pan. Spread the candy as evenly as possible.
With a sharp oiled knife score the candy into 2-inch by 4-inch pieces, making sure you cut at least halfway through the candy.
If your knife starts to stick, spray a little more PAM on it.
Allow the candy to cool at room temperature for 2 hours. When cool and hard, remove the candy from the pan using a heavy sharp knife finish cutting the scored candy pieces.
I chose not to cover the candies with chocolate as suggested in the original recipe since I was going to add them to the peanut butter crème brûlée ice cream and I really wanted the peanut butter flavor to be the star of the show.
In a saucepan combine 1/2 cup of heavy cream, half-half, milk, sugar, and salt. Warm over medium-high heat and bring to a low boil.
Reduce heat to low or turn off stove while you temper the egg yolks.
Whisk egg yolks in a bowl, temper the eggs by taking 1/3 of a cup from the ice cream base and pouring it over the yolks while continuing to whisk.
Raise temperature to medium, pour tempered yolks into the saucepan and continue to stir. Using a candy thermometer bring ice cream base to 165 degrees.
Remove from heat and strain ice cream base using a fine mesh strainer into a heat-proof bowl.
Add peanut butter to the ice cream base and stir, once dissolved add remaining heavy cream and stir to combine.
Place bowl over an ice bath for 1 hour then cover and refrigerate for at least 4 hours before placing ice cream base in your ice cream maker.
Follow your ice cream maker instructions, about 5 minutes before ice cream is done pour in the butterfinger candy.
Dough and finish
Combine the rice flour and the sugar in a bowl. Pour in the hot water and stir until there are no lumps, using a wooden spoon.
Microwave for 40 to 60 seconds on high; stir then microwave again. This may take 3 to 5 times depending on the microwave.
The dough is done when it is elastic and almost translucent, with a white opaque hue.
sprinkle some rice flour on a sheet pan lined with a nonstick rubber mat, and place the mochi on the flour. cover it with plastic wrap and let it cool in the refrigerator or at room temperature.
Once it is cool stretch the dough to .5/.2 in thick by hand or using a rolling pin. Keep it covered with plastic wrap. Discard after 2 days.
Cut mochi dough into rounds.
Place a frozen ice cream ball in the center of a mochi dough round, then wrap ice cream with dough and seal bottom and serve