Vanilla fudge swirl ice cream
This fabulous ice cream is easy to make - just make some fudge and add it to your favorite vanilla ice cream base. I used the vanilla base from Ample Hills Creamery and added in a basic fudge recipe from David Lebovitz.
Servings: 1 quart
Ingredients
Vanilla ice cream
- ¾ cup organic cane sugar
- ½ cup skim milk powder
- 1 and ⅔ cup whole milk
- 1 and ⅔ cup heavy cream
- 3 egg yolks
- 1 teaspoon vanilla extract
Chocolate sauce
- 1 cup water
- ½ cup unsweetened cocoa powder
- ½ cup corn syrup
- 2 ounces bittersweet or semisweet chocolate finely chopped
Instructions
Make the ice cream
- Get a large bowl and fill it with ice. Set aside.
- In a large saucepan, mix together the sugar, milk powder, and milk. Whisk until the milk powder dissolves. Then add the cream and mix well.
- Place the egg yolks in a small bowl and set aside.
- Put a fine mesh sieve on top of a large bowl and set aside.
- Turn the stove to medium and clip a candy thermometer to the side. Stir the mixture until it reaches 110 degrees F (45 degrees C).
- Take the saucepan off the stove (but do not turn it off). Pour about 1/2 cup of the milk mixture into the small bowl with the egg yolks. Keep whisking so the eggs don't scramble. Then pour the egg yolks back into the sauce pan and keep stirring.
- Keep heating the mixture until it reaches 165 degrees F (75 degrees C). This will take about 5-10 minutes.
- Pour the mixture into the fine mesh sieve. Remove the sieve and stir the vanilla extract into the custard mixture. Mix well.
- Allow the ice cream mixture to cool in the ice bath before transferring to the refrigerator to cool completely, at least another 1-2 hours and preferably overnight.
Make the chocolate sauce
- In a small saucepan, mix together the water, cocoa powder and corn syrup together over medium heat. Allow it to come to a boil and then turn the mixture down to low to allow it to simmer another 2-3 minutes. Stir continuously so the mixture is smooth and free of lumps.
- Take the saucepan off the stove and fold in the chopped chocolate. Whisk vigorously until smooth. Allow the fudge to sit for a while (it will thicken beautifully as it sets). Fudge is best served warm.
Assemble the ice cream
- Once the ice cream mixture has completely cooled, take the ice cream custard and churn in an ice cream machine according to the manufacturer's directions.
- After the ice cream is churned, alternate adding layers of ice cream and ribbons of fudge and transfer to a freezer-safe container. Freeze for about 8-12 hours before serving.
Notes
Sources: Ice cream base from Ample Hills Creamery Cookbook by Brian Smith and Jackie Cuscuna; chocolate sauce from The Perfect Scoop by David Lebovitz