09 June 2011
Summer doesn't even officially start for 11 more days, but I'm beating it to the punch with easy ice cream recipes. Unlike most women, I don't like chocolate (and I hate to shop); but I made this for my skinny husband who can eat ice cream every day and not gain an ounce. I only slightly modified the simple vanilla ice cream recipe in the instruction booklet that came with my Cuisinart ICE-21 Frozen Yogurt-Ice Cream-Sorbet Maker.
Just made up a recipe for fudge sauce because the only recipe I had called for chocolate and cream, and I was out of both. The chocolate sauce recipe in the Cuisinart book called for both those things plus light corn syrup, and I have an aversion to corn syrup (dark or light, high fructose or otherwise). So working with what I had on hand, I came up with the one below.
As I mentioned, I have the Cuisinart; but if you have a KitchenAid stand mixer, they have an attachment you can get, the KitchenAid KICA0WH Ice Cream Maker Attachment. Some of you might even have the old-fashioned kind of ice cream maker that uses ice and rock salt. Whichever you prefer is fine, but I can't imagine summer without an ice cream maker!
Simple Fudge Ripple Ice Cream
(Makes about 5 cups)
The Ice Cream
1 cup milk (I used 2%)
2/3 cup sugar
2 teaspoons vanilla extract
2 cups heavy whipping cream
The Fudge Sauce
1/2 cup sugar
4 tablespoons unsweetened cocoa powder
1/3 cup water
1/4 teaspoon vanilla
2 tablespoons unsalted butter
1 In medium bowl (I use a 2-quart glass measure to make pouring into the machine easier), whisk together milk, sugar, vanilla and salt until the sugar is dissolved. Stir in the heavy cream (I use Organic Valley dairy products). Cover and refrigerate at least 2 hours or overnight.
2 Meanwhile, at least 2 hours before making the ice cream, make the sauce. In medium saucepan, whisk together sugar, cocoa, salt and water. Cook over medium heat, stirring constantly, until mixture comes to a boil; continue cooking for 1 minute. Remove from heat, and stir in vanilla and butter until butter is melted. Let cool at room temperature, then chill for about 30 minutes before using. If you chill it too long, you'll need to wait for it to warm up a bit because it needs to be thin enough to drizzle into "ripples."
3 Assemble the Cuisinart ICE-21 (or KitchenAid attachment) ice cream maker; turn it on. While it is running, pour the chilled mixture through the spout. Let mix until thickened, about 15 to 20 minutes.
4 Transfer third of the soft ice cream to a freezer-safe airtight container, drizzle on some of the sauce. Repeat twice (you'll have enough sauce left over to decorate the serving dishes). Place in freezer for at least 4 hours. If it is super hard when you're ready to use it, remove it from the freezer 15 minutes before serving.