I’m a bit late on adding this post. (About a month late to be exact.) But the good news is that I can add tempering chocolate and making absolutely delicious homemade ice cream bars (akin to Klondike bars) to my list of culinary skills.
For this goal I had two partners in crime: Emily and James. Emily is one of the women in my book club, and James is in the Gentleman’s Auxiliary (what we call the husbands and boyfriends of our book club members).
As with pasta making, it was incredibly helpful to have multiple sets of hands for this first round of ice cream bars. I had pre-made the ice cream and frozen it into loaf pans, then cut into bars and put them back in the freezer. Here’s how they looked:
When Emily and James came over, we tempered the chocolate in a makeshift double boiler. Then it was time to dip. Needless to say it was a messy process, and our bars weren’t perfectly shaped or smooth, but they had character!
Yes, they are a bit time intensive (it takes a while for everything to freeze properly), but overall chocolate covered ice cream bars are a cinch to make. I’m going to be experimenting with lots of variations because I’m determined to make 2013 the summer of gourmet homemade klondike bars. Who’s with me?!
If you want to make your own, I recommend these recipes from Chow.