It's warming up outside, and that means it is time to put the ice cream maker back into regular rotation! My first batch of the season was white chocolate ice cream from The Perfect Scoop, with the addition of homemade fudge ripple. Do I even have to say it?? YUM.White Chocolate Ice Cream
Yield: 1 quart
8 ounces white chocolate, finely chopped
1 cup whole milk
2/3 cup sugar
Pinch of salt
5 egg yolks
2 cups heavy cream
Put the chocolate pieces in a large bowl and set a mesh strainer over the top.
Warm the milk, sugar and salt in a medium saucepan. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer over the white chocolate. Stir until the chocolate is completely melted and the mixture is smooth, then stir in the cream. Stir until cool over an ice bath.
Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to maker instructions.
Fudge Ripple
Yield: 1 cup
1/2 cup sugar
1/3 cup light corn syrup
1/2 cup water
6 tbsp unsweetened Dutch-process cocoa powder
1/2 tsp vanilla extract
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 into the bottom of your storage container. As you remove the ice cream from the machine, layer generous spoonfuls of the sauce between the layers of ice cream. (Avoid stirring the fudge ripple, as it will make the ice cream muddy looking).
Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer over the white chocolate. Stir until the chocolate is completely melted and the mixture is smooth, then stir in the cream. Stir until cool over an ice bath.
Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to maker instructions.
Fudge Ripple
Yield: 1 cup
1/2 cup sugar
1/3 cup light corn syrup
1/2 cup water
6 tbsp unsweetened Dutch-process cocoa powder
1/2 tsp vanilla extract
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 into the bottom of your storage container. As you remove the ice cream from the machine, layer generous spoonfuls of the sauce between the layers of ice cream. (Avoid stirring the fudge ripple, as it will make the ice cream muddy looking).
3 comments:
I'll second that Yum!, what a good pregnancy craving too! E
I'll second that Yum!, what a good pregnancy craving too! E
my mouth is watering!
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