I love ice cream. Always have. I’m partial to vanilla, but give me a good dose of dark chocolate with my vanilla, and I’m a happy girl. I love homemade ice cream because you can use the ingredients and fillings that are your favorites. Most chocolate swirl ice creams you buy in the store aren’t made with good quality dark chocolate unless you’re willing to pay for it. And let’s face it, if you just make it yourself, it’ll taste better AND be less expensive! Win-win!
What you need:
- your favorite base ice cream recipe
- 2 pasteurized eggs*
- 2 c. heavy whipping cream
- 1 c. whole milk
- 3/4 c. sugar
- 2 t. vanilla
- 1 c. dark chocolate chips or chunks
- 4 T. unsalted butter
- 4 t. light corn syrup
- 4 t. water
*Pasteurized eggs are eggs that have been pasteurized (heated to a certain temperature) in order to reduce the risk of foodborne illness in dishes that are not cooked or are only lightly cooked. If you do not buy already pasteurized eggs, you will have to pasteurize them yourself by whisking your eggs, milk, and cream together and heating the mixture in a saucepan to 160F, being careful not to boil the eggs.
- large mixing bowl
- medium, microwave-safe bowl
- ice cream maker
- 1.5-quart freezer container
Time: 15 minutes prep; 8-12 hours chill; 25-30 minutes process in ice cream maker
Freezeable: Ha, yes!
Serves: Makes just over 1 quart
Multiplying the recipe: You would need to make this in individual batches. Remember: The ice cream maker bowl needs to be fully frozen to work properly (I prefer a full 24 hours).
Fudge Ripple Ice Cream:
Make sure that your ice cream maker bowl is fully frozen (preferably 24 hours in the freezer).
In a mixing bowl, beat the eggs, cream, and milk. If your eggs are not already pasteurized, heat the mixture in a saucepan to 160F. Remove from heat. Whisk in 3/4 c. sugar and vanilla. Place in a sealed container and refrigerate overnight (or 8-12 hours). If you used pasteurized eggs and did not need to heat your mixture, you can chill it for only 4 hours. The chilling process helps the proteins bind to the sugars and yield a creamier ice cream.
Process mixture in your ice cream maker according to the manufacturer’s instructions.
While the ice cream is churning, prepare the chocolate. Place chocolate chips, butter, corn syrup, and water in a microwave-safe bowl. Microwave in 20-second intervals, stirring in between, until completely smooth. Let cool on the counter until ice cream is ready.
Spoon 1/3 of the finished ice cream into your freezer container. Spread 1/3 of the chocolate over the ice cream, swirling it with a knife or spatula. Repeat that process two more times, making three layers of ice cream and chocolate swirled. Work quickly so that the ice cream does not melt too much. Cover your container and get it into the freezer. If possible, let the ice cream freeze for at least 4 hours before serving for best results. Enjoy!