Nanaimo Bars have always been my absolute favourite square, and from that I got the idea for this fabulous frozen dessert. A Bird's vanilla-custard batter with chocolate graham wafer, walnut, and coconut crumbled throughout, topped with your favourite chocolate sauce. The response every time someone tastes it?: "Wow! This tastes just like Nanaimo Bars!"
- Portion size 12 servings
- Credits : Sarah
- 2 cups whipping cream
- 2 cups heavy cream
- 2 cups whole milk divided
- 3/4 cups sugar divided
- 8 egg yolks
- 2 tablespoons Bird's Vanilla custard powder
- 1/4 teaspoon salt
- 1/2 teaspoon pure vanilla extract
- 1/4 cup unsalted butter melted
- 2 tablespoons sugar
- 2 1/2 tablespoons cocoa powder
- 3/4 cups graham wafer crumbs
- 1/3 cup toasted walnut chopped
- 1/3 cup toasted sweetened flaked coconut
MethodIn a medium saucepan, combine heavy cream, 1-1/2 cups of the milk, half the 3/4 cup sugar, salt, and custard powder.
(Note: In a small bowl, add some of the cream/milk to the custard powder, a little at a time, to form a smooth paste. Then add paste to the saucepan.)
Heat mixture over medium-high heat, stirring constantly, until just before it simmers. Remove from heat and let stand for 10 minutes.
In a medium bowl, beat eggs and other half of 3/4 cup sugar, several minutes until smooth and creamy. Slowly whisk in 1 cup of the cooled cream mixture. When combined, whisk in another cup of the cream mixture.
Add egg mixture to the saucepan and cook over medium-high heat until 180 degrees on a candy thermometer. This will take about 5-6 minutes, and the mixture should not boil. Remove from heat and add the last 1/2 cup milk and vanilla.
Cool thoroughly, then transfer to fridge to chill for several hours. Freeze according to your machine's instructions. For graham wafer-walnut-coconut add-in: combine butter, 2 tbsp sugar, cocoa powder, graham wafer crumbs, toasted walnuts, and toasted coconut.
Chill for 30 minutes.
Break up the mixture with a fork or spoon to create small pieces, about the size of large peas. Store at room temperature for up to one hour, or re-refrigerate for up to one day, until time to make the frozen custard. Add to custard 1-2 minutes before the freezing cycle ends, just enough to mix.
Serve with your favourite chocolate sauce.