Chocolate fudge ripple ice cream recipe
"What’s better, more simple and spectacular than rich chocolate fudge ice cream? I love it and have been known to eat a whole tub in front of a movie, under a blanket in the winter.
Rippled with a simple fudge sauce, this chocolate ice cream is super indulgent, but isn’t that what you want? It was made to make you smile!
The crunch of ice cream cones reminds me of summer holidays too, so I’ve just dipped the top in some chocolate and chopped nuts to add an extra textural dimension."
You need an ice cream machine to make this recipe. You'll also need to leave your ice cream in the freezer overnight before you can enjoy it.
Ingredients
For the ice cream- 350 ml whole milk
- 500 ml double cream
- 5 egg yolks
- 125 g soft light brown sugar
- 150 g caster sugar
- 2 tsp pure vanilla extract
- 1 pinch salt
- 40 g cocoa powder
- 125 g dark chocolate (70%) chopped
- 175 ml double cream
- 75 g soft light brown sugar
- 4 tbsp golden syrup/liquid glucose
- 100 g dark chocolate
- 30 g cocoa powder
- 25 g unsalted butter
- 1 tsp pure vanilla extract
- 1 pinch salt
- 8 waffle cones
- 100 g tempered dark chocolate
- 1 sprinkling chopped hazelnuts
Details
- Cuisine: English
- Recipe Type: Dessert
- Difficulty: Medium
- Preparation Time: 120 mins
- Cooking Time: 0 mins
- Serves: 8
Step-by-step
- To make the ice cream, heat the milk and half of the cream in a saucepan or pot set over a medium heat until just below boiling.
- Meanwhile, whisk together the egg yolks, both sugars, vanilla and salt in a large mixing bowl until smooth and light.
- Steadily pour 3–4 tablespoons of the hot milk into the egg mixture, whisking constantly until smooth. Add the cocoa powder and whisk again. Add the remaining milk and whisk until combined. Return the mixture to the pan and cook over a low heat, stirring constantly, for about 3 minutes, or until the mixture thickens enough to coat the back of a spoon. Take care not to let it boil or the eggs will scramble.
- Tip the chopped chocolate into a large mixing bowl and pour the hot mixture on top. Add the remaining double cream and whisk until you have a silky smooth, chocolatey custard. Set aside until cool, then cover with clingfilm/plastic wrap and chill in the fridge for at least 1 hour.
- Meanwhile, prepare the fudge ripple. Put all of the ingredients in a saucepan or pot set over a low heat, and warm through, whisking constantly until smooth. Remove from the heat and cool to room temperature.
- Churn in the ice cream machine according to the manufacturer’s instructions. Spoon a quarter of the ice cream into a freezer container in an even layer. Top with a couple of tablespoons of fudge ripple and continue this layering, ending with a swirled layer of fudge ripple on the top. Freeze the ice cream overnight, until firm.
- To serve, dip each waffle cone in tempered dark chocolate and then in the chopped hazelnuts. Scoop the ice cream into the cone and enjoy.
Chocolate at Home by Will Torrent, photography by Jonathan Gregson is published by Ryland Peters & Small RRP £19.99 www.rylandpeters.com
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