Chocolate Fudge Swirl Ice Cream

Chocolate Fudge Swirl Ice Cream
(makes about 1 Liter)


Fudge Sauce:
2/3 cup heavy cream
1/2 cup maple syrup
2 tbsp brown sugar
5 oz (150g) bitter sweet chocolate
Pinch of salt
1 tsp vanilla extract

Ice Cream:
2 cups half and half
1 cup heavy cream
1/3 cup sugar
Pinch of salt
6 oz (180g) milk chocolate
1.5 tsp vanilla extract


1. Make the fudge sauce:  In a saucepan, combine the cream, maple syrup and brown sugar. Bring to a boil over medium-low heat, stirring until the sugar dissolves, about 5 minutes. Remove from heat.

2. In a heat-proof bowl, break up the chocolate, add a pinch of salt and pour the hot cream mixture slowly over the chocolate. Stir until smooth, add the vanilla and let cool.

3. Make the ice cream: In a large saucepan, combine the half and half, cream, sugar and salt. Cook over medium heat until small bubbles form, about 5 minutes.

4. In a heatproof bowl, break up the chocolate. Pour the hot milk mixture into the bowl slowly over the chocolate. Stir until smooth. Push through a fine mesh sieve then add the vanilla.

5. Stir the mixture. Place in a larger bowl filled with ice water to cool, stirring occasionaly to help it cool. Once cooled, cover with plastic wrap, making sure the wrap touches the surface of the chocolate to keep it from forming a skin. Refrigerate up to 24 hours.

6. Make the ice cream according to you ice cream maker's directions. Mine took about 15 minutes to thicken.

7. Layer the ice cream and hot fudge (stir it up to loosen it a little), ending with an ice cream layer. Freeze a minimum of 3 hours.

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