Today the amazing and talented Josie from Daydreamer Desserts is here to make sure that we get our dessert in this week! I met Josie last November at the Foodbuzz Festival in San Francisco, which is kind of funny because we actually live in the same city in Southern California! Josie has become a dear friend. She was my right-hand gal for the bake sale for Daylon and she never fails to put a smile on my face. Not only is she one of the sweetest people I’ve ever met, but she is uber talented. I can’t wait for you to see what she dreamed up for you today!
Hi everyone, I’m Josie from Daydreamer Desserts.
Last week Rachael asked me if I would do a guest post for her while she was out of town, I took a quick glance at my calendar and decided I could squeeze one more post in. So, I got back with her and told her it was a done deal.
I’m one, who’s never short on reasons to make dessert. This week I happen to have a couple that are very exciting, and if you don’t mind I’ll share them with you.
One, a birthday which we will be celebrating on Monday. My middle son will be 14 years old tomorrow so exciting (31st)!
Keeping those reasons in mind and trying to keep with the Theme of La Fuji Mama, I thought it would be fitting for me to share with you today a Japanese inspired dessert that my son would love.
If there’s one candybar this future 14 year old loves is Butterfinger! So, I thought how amazing would a Butterfinger Mochi Ice Cream be?
About a week ago my favorite ice cream blogger Bao from Triple Scoop Desserts posted a crème brûlée ice cream that looked and sounded out of this world! That was all the inspiration I needed…
Butterfinger Mochi Ice Cream
Homemade Butterfinger Candy
adapted from Spinning Sugar
1/3 cup light corn syrup
1/3 cup water
1 cup granulated sugar
1 cup peanut butter
pam cooking spray
Generously spray a 9 X 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.
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.
Peanut Butter Crème Brûlée Ice Cream
adapted from Triple Scoop Desserts
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
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.
110 g sweet rice flour
120 g superfine sugar
125 ml hot water, at 180 degrees F
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.