The nature of a Copy Cat recipe is that it takes a lot of subtle factors to re-create a taste we all know and love; if you substitute or deviate from the recipe, it just won’t turn out the same.But because I hate when people tell me what to do without telling me I’ll explain some of the basic points behind this recipe.You can try adding a touch of hazelnut extract and a teaspoon of cocoa powder to mimic those flavors. Without a machine or preservatives, it’s hard for a home cook to get DQ Blizzard level creaminess without the extra fat.
It also serves a vital role in keeping the soft in soft serve.
You don’t have to invest in a huge bottle, just buy one of the tiny single serve shots at a liquor store. 8 oz whole milk 12 oz cream 1 Tahitian vanilla bean, split and scraped; seeds reserved for another use 1 1/2 ounces egg yolks (from between 2-3 eggs, depending on size) 7 ounces sugar 1/2 tsp kosher salt 1 ounce Frangelico 12 ounces of your favorite Blizzard mix-in, like homemade Peanut Butter Cups, Fauxreos or Homemade Nutter Butters In a medium pot, bring the milk and cream to a boil together with the vanilla bean.
He has nut allergies so we can’t have them from DQ. · Apron Appeal · 02, 2011 · AM @Christine, thank you! You can substitute the Frangelico for another liquor; it’s not enough to be a problem for kids and the alcohol really helps keep the consistency just right.
Use a neutral spirit or possibly something with a hint of chocolate (Frangelico contains cocoa). You crack me up with your comments about the “crappiest milk and cream you can find.” Maybe this is why I prefer Culvers over Dairy Queen.
Plus who doesn’t like an oreo blizzard once in awhile?
· Heather Mulholland · 24, 2011 · PM @adalyn, to mimic the flavor, try adding a 1/2 teaspoon of hazelnut extract and a teaspoon of cocoa powder to the base.
Pint for pint, compared to my Classic Vanilla Bean Ice Cream, this recipe has half the eggs, twice the sugar and double the dairy. Madagascar vanilla has too robust, too rich a flavor.
That being the case, using the crappiest milk and cream you can find makes a big difference. If they’re free range and organic, they will contribute a pale yellow color and custardy flavor; yummy, but nothing like DQ Soft Serve. Tahitian, on the other hand, has a light and floral note that’s perfect.
I use it because it really does something magically DQ to the ice cream base and also helps keep it creamy. · Sisterfunkhaus · Jun 11, 2012 · PM @Sisterfunkhaus, true true!