Wednesday, April 10, 2013

(Vanilla Bean) Fudge Ripple Ice Cream

Fudge Ripple Ice Cream
This recipe is from David Lebovitz's ice cream book.  I made his Vanilla Philadelphia-Style Ice cream and swirled in a half recipe of his fudge ripple sauce.  It was a delicious combo.  I was scared to do the swirl, but I've done it before with this strawberry cheesecake frozen yogurt.  It's not that bad.  PS:  This ice cream is called Philadelphia-Style because of the lack of egg yolks in the recipe.  This recipe is still cooked to dissolve the sugar, though, so it needs to chill thoroughly (like overnight) in the fridge.

Fudge Ripple Ice Cream
(Vanilla Bean) Fudge Ripple Ice Cream
adapted from David Lebovitz

2 cups heavy cream
1 cup whole milk
3/4 cup sugar
pinch of salt
1 vanilla bean, split in half lengthwise
3/4 teaspoon vanilla extract
Fudge Ripple, recipe below

1.  Pour 1 cup of the cream into a medium, heavy-bottomed saucepan and add the sugar and salt.  Scrape the seeds from the vanilla bean into the saucepan and add the vanilla pod to the pot.  Cook over medium heat, stirring, until the sugar is dissolved.

2.  Remove from the heat and add the remaining 2 cups liquid (cream and milk) and the vanilla extract. 

3.  Chill thoroughly (overnight is good) in the refrigerator.  When ready to churn, remove the vanilla bean (rinse and save for another use or discard), then freeze the mixture in your ice cream maker according to the manufacturer's instructions.  After freezing, layer 1/2 to 1 cup of Fudge Ripple into the freshly churned ice cream.  Do this in layers, and do not swirl around too much or mixture will become muddy.  Fudge recipe below.

Fudge Ripple
adapted from David Lebovitz

1/2 cup sugar
1/3 cup light corn syrup
1/2 cup water
6 tablespoons unsweetened cocoa powder
1/2 teaspoon vanilla extract

1.  In a medium saucepan over medium heat, whisk together all ingredients except vanilla.  Whisk until mixture begins to bubble at the edges and comes to a low boil.  Cook for one minute, whisking frequently.  Remove from the heat, stir in vanilla, and cool.  Chill in the fridge before using. 
Fudge Ripple Ice Cream
**This post and photos are property of http://dishingwithdish.blogspot.com/ **

1 comment:

Teo atGlipho said...

Hi there, fantastic blog! I recently came across it and have been enjoying browsing through all these delicious recipes- this ice cream looks amazing!
I don't suppose you would be interested in sharing this over at Glipho? We're a new social blogging site, with an active community of creative bloggers- many of them write about food and share recipes themselves, I know they would absolutely love to read and discuss all your work here! If you get a spare moment, perhaps you could take a quick visit over to http://glipho.com and see what you think? You can even import posts from this blog over to Glipho, without affecting anything at all. It's very easy!

Thanks for your time and for the wonderful recipes. I look forward to reading more from you! Oh, and please don't hesitate to ask me any questions you might have!

All the best,

Teo