Baskin-Robbins Gold Medal Ribbon
Baskin-Robbins Gold Medal Ribbon is an iconic ice cream that offers the perfect combination of vanilla, chocolate, and caramel. It first appeared in the 1950s and has been a classic flavor of the brand ever since. The layering of rich chocolate, silky vanilla, and sweet caramel provides a new taste experience in every spoonful. The homemade version allows you to make this special combination at home and perfect it to your own taste.
Ingredients for this recipe
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Preparation Steps
1
In a medium saucepan, combine the milk, heavy cream, sugar, salt, and vanilla extract. Heat over low heat, being careful not to bring to a boil.
2
In a separate bowl, whisk the egg yolks. While continuously whisking, slowly add a ladleful of the warm milk mixture to temper the eggs.
3
Pour the egg mixture back into the saucepan and cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon. This will take about 5-7 minutes.
4
Strain the mixture through a fine-mesh sieve, then let it cool to room temperature before refrigerating for at least 4 hours, or preferably overnight.
5
Divide the chilled custard into two equal portions. Leave one portion as vanilla base, and to the other, add the cocoa powder and melted dark chocolate to create a chocolate base.
6
Pour the two different bases into an ice cream maker separately, and churn according to the manufacturer's instructions.
7
Layer the finished vanilla and chocolate ice cream into an airtight container, drizzling caramel sauce in between layers to create a marbled effect.
8
Place the ice cream in the freezer for at least 2 hours to allow it to firm up properly.
