09 June 2011

Fudge Ripple Ice Cream

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
Pinch salt
2 cups heavy whipping cream

The Fudge Sauce

1/2 cup sugar
4 tablespoons unsweetened cocoa powder
Pinch salt
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.


Thomas "Sully" Sullivan said...

It's never too early to post ice cream treats. I have scrutinized your recipe carefully, and not having anything relevant on hand, I came up with my own substitutes. I.e. remove Trader Joe's Coffee Blast ice cream from freezer, place in microwave, poor gloop into bucket and add Hershey's microwaved chocolate sauce (it ain't Sanders), throw in mega-peanuts, and dive in with mouth open. Yours looks more artful, and probably tastes better, but then, we know I am utterly jaded and probably tasteless. Fudge Ripple used to be my favorite before Howard Johnson's came up with 28 rotating flavors. Some things get better with technological process, but I'm betting yours is a winning argument for tradition.

Jean | DelightfulRepast.com said...

Thanks, Sully! I just love seeing a few simple ingredients turn into something sooooo much better than the commercial version! As we speak, we're in the process of whipping up a batch of fresh strawberry frozen yogurt.

Grant said...

Hey Jean, that's not ice cream... that's a work of high art!!! Looks fantastic and I'm sure it has a taste and texture to match!

Now if it wasn't the middle of winter here, and as cold as the bowl of your ice cream maker, I'd be more inspired to try making some. But right now, a bowl of hot soup would be more in keeping with the ambient temperature.

smiles, Grant

Unknown said...

Oh Jean... you have out done yourself this week :) I want a huge bowl of that right now, don't suppose you deliver huh? lol Actually, I was going to make ice cream this weekend and was wondering what to make.. I think I just found the one! Thanks for sharing...love the photo!

Jean | DelightfulRepast.com said...

Thanks, Grant! High art - I like that! Yes, it is the middle of winter there, so maybe you would be better off trying my cabbage soup, split pea soup or chicken and dumplings.

Jean | DelightfulRepast.com said...

Jenn, thank you! Wish I could deliver, but then you wouldn't have the fun of making it!

Lea said...

After discovering what is actually in DQ soft serve, I went and bought my very first Ice-cream/yogurt maker and can't wait to give this recipe a try. Thank u for reminding us that ice-cream can actually be healthy.

Jean | DelightfulRepast.com said...

Thank you, Lea! I'm so glad you got an ice cream maker. You are going to love it. I simply refuse to eat commercial ice cream now.

Cranberry Morning said...

That looks fantastic! I am also one of those rare women who hates to shop unless it's at a used book store (or in a pinch, a new book store). But, I love dark chocolate (no milk chocolate touches my lips) and the darker the better. I've got to make this fudge ripple ice cream once the weather warms up again. :-)

Jean | DelightfulRepast.com said...

Judy, thanks! When you make it, let me know how you liked it. I make an exception for used (and in a pinch, new) bookstores too. And kitchen stores--I can't resist those.