I’ve been on such an ice cream kick lately. It’s just so nice to have homemade ice cream in your freezer in case guests stop by! Here’s how to make old fashioned fudge ripple ice cream.
Start with a vanilla base. It might sound complicated to make a cooked ice cream base but it isn’t at all. If you can heat up something on the stove, you can do it! And once you taste this ice cream, you’ll never go back. Just beat egg yolks with sugar and salt in a stand mixer while heating cream and milk on the stove. Combine the two in the mixer, pour it back in the sauce pan, and heat the combined mixture to 155-165 degrees (or until it coats the back of a spoon). Remove from heat, whisk in vanilla, then chill it in an ice bath.
The fudge ripple takes even less time, about five minutes whereas the base takes about ten. Make both in the morning and let them chill all day, then churn your ice cream that evening. Use a spoon to drizzle the fudge ripple in between layers of freshly churned ice cream right in your container. Voila, just like magic, you have fudge ripple ice cream!
Fudge Ripple Ice Cream
Homemade vanilla ice cream base, recipe follows
Fudge Ripple, recipe follows
- Make vanilla ice cream base. Chill in the fridge for six hours or overnight.
- Make the fudge ripple. Chill in the fridge until thoroughly chilled, at least a couple of hours.
- Churn vanilla base in an ice cream maker according to manufacturer instructions. (Mine takes 20-30 minutes.)
- Drizzle a little bit of the fudge ripple in the bottom of whatever storage container you’re using for your ice cream. Add a thin layer of ice cream. Do not spread it out or mix it in any way or you’ll lose the ribbon effect of the fudge ripple. Repeat layering the fudge ripple and ice cream until you’ve used up all of the ice cream. Freeze about four hours. Set container on the counter for 5-10 minutes to soften, then serve and enjoy!
Homemade Vanilla Ice Cream
8 egg yolks
1 1/3 cups granulated sugar
1/4 tsp salt
3 1/4 cups heavy cream
3/4 cup milk
2 Tbsp vanilla extract
- In a stand mixer, beat egg yolks, sugar, and salt with the paddle attachment on a medium speed for 4-5 minutes, until pale and fluffy.
- Meanwhile, heat cream and milk in a large sauce pan over low heat until candy thermometer reaches 155-165 degrees.
- Turn the mixer to low and slowly pour in the heated cream. Mix for a few minutes until combined.
- Pour the mixture back into the sauce pan and cook over medium-low heat until candy thermometer again reaches 155-165 degrees. Remove from heat and stir in vanilla. Strain through a sieve set over a medium bowl. Set bowl inside a larger bowl with ice water to cool mixture in an ice bath, stirring every few minutes. After 15-20 minutes, place mixture covered in the fridge until completely chilled.
1/4 cup granulated sugar
5 Tbsp light corn syrup
1/4 cup water
3 Tbsp unsweetened cocoa powder
- Whisk together the sugar, corn syrup, water, and cocoa powder in a small saucepan. Cook over medium heat, whisking constantly until the mixture starts to bubble around the edges.
- Bring to a low boil and let boil for for one minute, still whisking constantly. Remove from the heat and let cool. Chill well before using. Fudge Ripple will last up to two weeks in the fridge.