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ICE CREAM FLAVORS INSPIRED BY AVENGERS: INFINITY WAR

cook:

1 h 40 min

Picture for Ice Cream Flavors inspired by Avengers: Infinity War

7,725,632 views  Just in time to soothe your Avengers: Endgame withdrawal, we're taking a crack at the fictional Ben & Jerry's Avenger flavors. We like doing things in threes here at Babish Enterprises, so thanks to an ingenious Redditor comment, we're throwing a third flavor into the mix: Raspberry Thorbet!

4 servings

US

original

metric

INGREDIENTS

For The Stark Raving Hazelnuts

For The Stark Raving Hazelnuts

Hazelnuts, blanched and peeled

Hazelnuts, blanched and peeled

Sugar, divided

1 ½ cups Sugar, divided

Water

3 tbsp Water

Salt

Salt

Greek Yogurt, strained

24 ounces Greek Yogurt, strained

Cocoa Powder, sifted

⅓ cup Cocoa Powder, sifted

Low Fat Milk

1 cup Low Fat Milk

Vanilla Extract

1 tbsp Vanilla Extract

Instant Coffee

1 tbsp Instant Coffee

FOR THE Hunka Hulka Burning Fudge

FOR THE Hunka Hulka Burning Fudge

Heavy Cream

1 ½ cups Heavy Cream

Milk

1 ½ cups Milk

Sugar

½ cup Sugar

Sugar

2 tbsp Sugar

Light Corn Syrup

⅓ cup Light Corn Syrup

Egg Yolks

5 Egg Yolks

Cocoa Powder

3 tbsp Cocoa Powder

Instant Coffee

1 tbsp Instant Coffee

Salt

Salt

Vanilla Extract

1 tbsp Vanilla Extract

Unsweetened Chocolate, chopped

3 ounces Unsweetened Chocolate, chopped

For The Fudge

swirl For The Fudge

of Milk

⅔ cup of Milk

Granulated Sugar

1 ½ cups Granulated Sugar

Salt

Salt

Cocoa Powder

⅓ cup Cocoa Powder

Unsweetened Chocolate

3 ounces Unsweetened Chocolate

Unsalted Butter

4 tbsp Unsalted Butter

For The Raspberry Thorbet

For The Raspberry Thorbet

Water

1 cup Water

Salt

Salt

Sure Jell Pectin

1 tsp Sure Jell Pectin

Raspberries

20 ounces Raspberries

Sugar, granulated

⅔ cup Sugar, granulated

DIRECTIONS

1.

For The Stark Raving Hazelnuts

1.

If your hazelnuts aren’t peeled, you’ll need to add them to a pot with 2 cups of water and 3 Tbsp of baking soda. Bring the water to a boil and cook until the water turns black. Drain them and add them to an ice bath and then peel the skins off. Add them to a 350°F oven and roast for 5-7 minutes.

Hazelnuts, blanched and peeled

Hazelnuts, blanched and peeled

2.

In a saucepan add sugar, water and a pinch of salt. Whisk to combine and keep stirring until it’s a light golden brown. Add your toasted hazelnuts and make sure each one is coated in sugar.

Sugar, divided

¾ cups Sugar, divided

Water

3 tbsp Water

Salt

Salt

3.

Add hazelnuts to a parchment lined baking sheet and separate so all hazelnuts are flat and not on top of each other. Let cool for 15 minutes.

4.

Once sugar and hazelnuts harden, break up into smaller pieces.

5.

In a bowl add strained greek yogurt, sugar, sifted cocoa powder, lowfat milk, a pinch of salt, vanilla extract and instant coffee. Whisk to combine. Cover and refrigerate for at least 8 hours.

Greek Yogurt, strained

24 ounces Greek Yogurt, strained

Sugar, divided

¾ cups Sugar, divided

Cocoa Powder, sifted

⅓ cup Cocoa Powder, sifted

Low Fat Milk

1 cup Low Fat Milk

Salt

Salt

Vanilla Extract

1 tbsp Vanilla Extract

Instant Coffee

1 tbsp Instant Coffee

6.

Add your mixture to an ice cream machine and churn for about 25 minutes. When there’s 5 minutes left, add your hazelnuts. Add churned yogurt to a pint sized container and put in the freezer for a minimum of 2 hours.

7.

For The Hunka Hulka Burning Fudge

1.

In a pot add heavy cream and milk, along with sugar, and light corn syrup. Whisk to combine and bring to 175°F.

Heavy Cream

1 ½ cups Heavy Cream

Milk

1 ½ cups Milk

Light Corn Syrup

⅓ cup Light Corn Syrup

Sugar

½ cup Sugar

2.

In a bowl add egg yolks and white sugar. Whisk to combine.

Egg Yolks

5 Egg Yolks

Sugar

2 tbsp Sugar

3.

Remove your milk and heavy cream mixture from the heat and SLOWLY add 1 cup to your egg mixture. If you do it too fast, it’ll cook the eggs, so again do it SLOWLY.

4.

Add that back to the pot with the rest of the milk and heavy cream mixture and bring the whole thing to 185°F. Whisk constantly and then add cocoa powder along with instant coffee, a pinch of salt, and vanilla extract.

Cocoa Powder

3 tbsp Cocoa Powder

Instant Coffee

1 tbsp Instant Coffee

Salt

Salt

Vanilla Extract

1 tbsp Vanilla Extract

5.

Add chopped unsweetened chocolate and whisk to combine.

Unsweetened Chocolate, chopped

3 ounces Unsweetened Chocolate, chopped

6.

Add to a bowl and let cool down to room temperature. Cover and refrigerate for 8 hours.

7.

For the Fudge

1.

Add milk, granulated sugar, a pinch of salt to a pot. Whisk to combine and just bring to a boil. Sift in cocoa powder. Whisk again to combine and then kill the heat and add unsweetened chocolate. Cover with a pan lid and let melt for 3 minutes before adding unsalted butter. Whisk to combine, add to a bowl and let cool to room temperature.

of Milk

⅔ cup of Milk

Granulated Sugar

1 ½ cups Granulated Sugar

Salt

Salt

Cocoa Powder

⅓ cup Cocoa Powder

Unsweetened Chocolate

3 ounces Unsweetened Chocolate

Unsalted Butter

4 tbsp Unsalted Butter

2.

Add ice cream mixture to the ice cream machine and churn for 20-30 minutes until it has lightened in color and resembles soft serve.

3.

Add ice cream to a loaf pan and then cover with fudge and top with chocolate chunks. Mix to combine.

4.

Add ice cream to a pint sized container and put in the freezer for a 2-4 hours.

5.

For The Raspberry Thorbet

1.

In a saucepan add water, a pinch of salt, and Sure Jell pectin. Bring to a simmer and mix constantly until everything has melted. Set aside to cool at room temperature.

Water

1 cup Water

Salt

Salt

Sure Jell Pectin

1 tsp Sure Jell Pectin

2.

In a food processor add raspberries, granulated sugar, and the pectin mixture. Process for 30 seconds and then strain through a fine mesh sieve using a spoon and then eventually a soup ladle.

Raspberries

20 ounces Raspberries

Sugar, granulated

⅔ cup Sugar, granulated

3.

Remove 1 cup of the mixture to cover and freeze separately. With the rest of the mixture cover and refrigerate for 8 hours.

4.

Add the frozen sorbet to the refrigerated sorbet and mash to combine using a potato masher.

5.

Add to the ice cream machine and churn for 15-25 minutes.

6.

Add sorbet to a pint sized container and put in the freezer for 2 hours.

7.

Serve and enjoy!

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