My Version of The Great American Ball Park’s Baby Ruth Candy Bar Ice Cream Sundae
This is the sixth in my recipe series where I recreate or put my own twist on Major League Baseball Stadium Desserts.
The Baby Ruth Candy Bar Ice Cream Sundae is served at The Great American Ball Park home of the Cincinnati Reds. For this dessert my twist went so far out of the biox, it’s actually out of the stadium.
I wanted to elevate the plain vanilla ice cream sundae into something a little unexpected. So I decided to make a vanilla semifreddo and swirl in chopped Baby Ruth Candy Bars and a caramel sauce. Semifreddo is traditionally made in a loaf pan. Once frozen it is turned out onto a serving dish and served in slices. I did make this one in a loaf pan but I scooped it like ice cream and served it on an ice cream cone. You could also serve it in a dish after scooping.
I hope you give my semifreddo a try, but if you are headed to the ballpark to watch the Reds, you can get the real deal at Scouts Club and at Rosie’s Ice Cream Stands in sections 115, 132 and 422.
STAR BAKER TIPS:
⭐️When warming the eggs, yolks and sugar, do it over simmering water. Doing this over indirect heat will gently warm the eggs so that they don’t curdle.
⭐️If you do see any bits of eggs, you can always strain the mixture into the mixing bowl.
My Version of The Great American Ball Park’s Baby Ruth Candy Bar Ice Cream Sundae
Ingredients
- 3 Baby Ruth Candy Bars (1.9 Ounces Each)
- 66 grams of Granulated Sugar
- 3 whole Large Eggs
- 2 Large Egg Yolks
- ½ teaspoon of Vanilla Bean Paste or Vanilla Extract
- 1/3 Cup of Caramel Sauce
- 1 Cup of Heavy Cream
- 4-6 Ice Cream Cones
Instructions
- Coarsely chop the Baby Ruth Candy Bars and set aside.
- Over barely simmering water, whisk together the sugar, whole eggs and egg yolks.
- Warm the mixture until the sugar is dissolved and mixture warms to 165°-170℉.
- Place the mixture into a mixer bowl and add the vanilla.
- Whisk on high until the mixture is tripled in volume and lightened in color.
- Whip the heavy cream to medium stiff peaks and gently fold it into the egg/sugar mixture.
- Layer the semifreddo mixture with the chopped Baby Ruth cany bars and caramel. Place ⅓ of the semifreddo mixture into a 8" x 4" loaf pan and top with ⅓ of the candy and ⅓ of the caramel. Swirl with a flat knife.
- Repeat the previous step 2 more times.
- Cover with plastic wrap and aluminum foil and place in the freezer for at least 8 hours or overnight.
- Scoop and enjoy!
