(Vanilla Bean) 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.

(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. 

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