Wednesday, March 30, 2011
Fudge ripple ice cream
This recipe is courtesy of David Lebovitz's The Perfect Scoop. (There's a new version coming out soon; check out my review of the old version here.) Warning: you will eat this all in one sitting.
Vanilla ice cream:
1 cup whole milk
3/4 cup sugar
2 cups heavy cream
pinch of salt
1 vanilla bean, split lengthwise
6 large egg yolks
Splash of vanilla extract
Warm the milk, 1 cup of the cream, sugar and salt in medium saucepan. Scrape the seeds from the vanilla bean into the mixture, and add the rest of the bean. Cover, remove from the heat, and let steep for 30 minutes.
Pour the remaining 1 cup of cream into a large bowl, and set a mesh strainer on top. Whisk the egg yolks together; slowly pour the warm mixture into the yolks and whisk together, then pour everything back into the saucepan and stir constantly over medium heat until the mixture thickens. Pour it through the strainer, put the vanilla bean back in, and add the vanilla extract.
Cover and let chill thoroughly in the fridge. Then put it in your ice cream maker, and follow the manufacturer's instructions.
1/2 cup sugar
1/3 cup light corn syrup
1/2 cup water
6 tablespoons unsweetened cocoa powder
1/2 teaspoon vanilla extract
Whisk everything except the vanilla together over medium heat, whisking constantly until it begins to bubble. Continue until it reaches a low boil, and cook for one minute. Remove from heat, add vanilla, and let chill thoroughly in the fridge before using.
Don't mix the two together in the ice cream machine. Wait until the vanilla ice cream is complete, then in the container you're going to put the ice cream into, add a layer of fudge ripple. Then a layer of ice cream. Then a layer of fudge ripple. And so on, in the Tupperware (or whatever). Put it in the freezer to set.
Like I said, you will eat this all in one setting, and it will taste so much more vanilla-y and fudge-y than the stuff you get in the store.