Chunky Fudge Coffee Ripple Ice Cream Recipes

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CHUNKY FUDGE & COFFEE RIPPLE ICE CREAM



Chunky fudge & coffee ripple ice cream image

Your friends and family will love this tasty ice cream with a fudge twist

Provided by Barney Desmazery

Categories     Dessert, Snack, Treat

Time 35m

Number Of Ingredients 8

3 tbsp instant coffee granules
210g pot coffee sauce
8pieces of dairy fudge , squashed into smaller chunks
1 plump vanilla pod
300ml full-fat milk
300ml double cream
4 egg yolks
100g golden caster sugar

Steps:

  • Place a container in the freezer. Split the vanilla pod lengthways, scrape the seeds out with the point of the knife and tip into a pan with the milk, cream and pod. Bring to the boil, then remove from the heat and leave to infuse for at least 20 mins. For the best flavour, this can be done a few hours beforehand and left to go cold (see tip, below).
  • In a large bowl, whisk the sugar and egg yolks together for a few minutes until they turn pale and fluffy. Put the vanilla cream back on the heat until it's just about to boil. Stir through the coffee granules then carefully sieve the liquid onto the yolks, beating with the whisk until completely mixed.
  • At this point, get a large bowl of iced water and sit a smaller bowl in it. Pour the custard back into the pan and cook on the lowest heat, stirring slowly and continuously, making sure the spoon touches the bottom of the pan, for about 10 mins until thickened (see rules, below). Strain the custard into the bowl sitting in the iced water and leave to cool, then churn until scoopable (see methods, below).
  • Layer the cold container with ice cream and spoonfuls of coffee sauce and fudge pieces. Freeze overnight and serve.

Nutrition Facts : Calories 603 calories, Fat 45 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 42 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.17 milligram of sodium

FUDGE RIPPLE



Fudge Ripple image

This has the authentic taste of that old-fashioned ripple of fudge. You can swirl it through just about any ice cream you like. Try it in old-fashioned Tin Roof Ice Cream with chocolate-covered peanuts.

Provided by David Lebovitz

Categories     Sauce     Chill     Boil     Chocolate     Condiment     Dessert

Yield Makes 1 cup (250 ml)

Number Of Ingredients 5

1/2 cup (100 g) sugar
1/3 cup (80 ml) light corn syrup
1/2 cup (125 ml) water
6 tablespoons (50 g) unsweetened Dutch-process cocoa powder
1/2 teaspoon vanilla extract

Steps:

  • Whisk together the sugar, corn syrup, water, and cocoa powder in a medium saucepan. Heat over medium heat, whisking constantly, until the mixture begins to bubble at the edges.
  • Continue to whisk until it just comes to a low boil. Cook for 1 minute, whisking frequently. Remove from the heat, stir in the vanilla, and let cool. Chill in the refrigerator before using.
  • Mixing it in:
  • The Fudge Ripple should be thoroughly chilled, as it's easiest to use when very cold. Just before you remove the ice cream from the machine, spoon some of the Fudge Ripple onto the bottom of the storage container. As you remove the ice cream from the machine, layer generous spoonfuls of the sauce between layers of ice cream. Avoid stirring the Fudge Ripple, as it will make the ice cream muddy looking.
  • Variation:
  • Mocha Ripple: Substitute strongly brewed espresso for the water in the recipe, or stir in 1 tablespoon of best-quality instant coffee granules after you boil the mixture.

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