Skor Gelato

Yummmmmm. This tastes like a DQ Skor Blizzard, but better!  I tried Smartie as well, following the same ingredients plus added some chocolate sauce.

2 cups half and half
1 cup milk (I used 1%, the heavier the milk, the richer it will be)
4 egg yolks
2/3 cup of sugar
3 Skor chocolate bars

  1. In sauce pan over medium heat, heat  cream and milk until it starts to slowly bubble; 170 degrees.
  2. While milk is heating, whisk egg yolks and sugar in a large, heat resistant bowl until they become light yellow and fluffy.
  3. Once milk has started to bubble and reached 170 degrees, remove from heat.  Add 1/3 cup of milk to egg at a time while mixing thoroughly. Turn element down to medium-low heat.
  4. After all the milk has been added to the egg, pour the whole mixture back into the sauce pan and onto medium-low heat.
  5. Whisk mixture every 30 seconds until is starts to get thicker.  Switch to a wooden spoon and when the mixture can coat the spoon, remove from heat.
  6. Let the heated mixture sit while you put cold water and ice in the sink and place your larger heat proof bowl in the ice bath.  Pour the custard like mixture through a fine metal sifter/strainer into the heat proof bowl.
  7. Use your wooden spoon or spatula to get everything out of the pan into the bowl.  Mix the custard in the ice bath until it cools.  (Be careful of the water in the sink.  You don’t want it getting into your custard!)
  8. Once the mixture has cooled, place it in the fridge for at least 4 hours, but over night is better.
  9. Put 1 and a half skor bars in a food processer and turn it into fine pieces and place into a Ziplock bag into the freezer. Cut remaining skor into small chunks and place in Ziplock bag into the freezer.
  10. When the mixture has cooled, empty both Ziplock bags into the custard.  Mix well. 
  11. Place into Ice cream maker and mix for at least 15 minutes or until the instructed time.
  12. Once Gelato is thick, place in an airtight container and freeze for at least 2 hours.  Mix after 1 hour to thicken whole batch, rather than the edges hardening and the middle of the container being soft.


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