MALTED MILK FUDGE RIPPLE ICE CREAM
If you love the flavor of malted milk, you'll adore this ultra-creamy ice cream, which tastes like a chocolate malted in solid form. To achieve the most intense flavor, seek out the barley malt syrup (available in health food stores), which deepens the malted milk powder whisked into the ice cream base. Be gentle when folding in the fudge ripple; you want the fudge to stay in distinct pockets and not disappear into the ice cream base. Or skip the rippling altogether and serve the fudge as a sauce on top of the ice cream.
Provided by Melissa Clark
Categories ice creams and sorbets, dessert
Time 7h35m
Yield 1 1/2 quarts ice cream
Number Of Ingredients 15
Steps:
- In a large bowl, whisk together 2 cups/470 milliliters heavy cream, the malt powder and the vanilla. Set a mesh strainer over the bowl. Set aside.
- In a medium saucepan, heat remaining 1/2 cup/120 milliliters heavy cream, the milk, the sugar, the malt syrup (if using) and the salt over medium heat.
- In a medium bowl, whisk the egg yolks. Slowly pour the warm milk mixture into the yolks, whisking constantly, then scrape the warmed yolk-milk mixture back into the saucepan.
- Stir the mixture constantly over medium heat with a wooden spoon or heatproof plastic spatula, scraping the bottom as you stir, until mixture thickens and coats the spatula, about 5 minutes. Pour the custard through the strainer into the malted milk-cream mixture and whisk well. Let the mixture cool to room temperature, then chill mixture thoroughly in the refrigerator, at least 4 hours.
- Meanwhile, prepare the fudge: Whisk together sugar, malt syrup, cocoa powder, salt and 1/2 cup/125 milliliters water in a medium saucepan. Place over medium heat, whisking constantly, until the mixture begins to bubble at the edges.
- Continue to whisk until it just comes to a low boil. Cook for 1 minute, whisking frequently. Remove from the heat, stir in the vanilla and let cool. Chill in the refrigerator for at least 2 hours, covered, before using. Fudge can be made up to 1 week ahead and stored in the refrigerator.
- Freeze the ice cream in your ice cream maker according to the manufacturer's instructions.
- To create the ripple effect, dollop large spoonfuls of fudge ripple into your ice cream storage container. Top with a layer of freshly churned ice cream, then another layer of fudge. Repeat until all of the fudge and ice cream are layered. (If you have any fudge left over, serve it on top of the ice cream.) Give the mixture a quick stir to swirl together the fudge and ice cream, but don't overdo it. You're looking for marbling. Freeze for at least 2 hours before serving.
- Serve ice cream topped by dollops of whipped cream or crème fraîche, crushed malted milk balls or malted milk powder, and any leftover chocolate fudge.
FUDGE RIPPLE
This has the authentic taste of that old-fashioned ripple of fudge. You can swirl it through just about any ice cream you like. Try it in old-fashioned Tin Roof Ice Cream with chocolate-covered peanuts.
Provided by David Lebovitz
Categories Sauce Chill Boil Chocolate Condiment Dessert
Yield Makes 1 cup (250 ml)
Number Of Ingredients 5
Steps:
- Whisk together the sugar, corn syrup, water, and cocoa powder in a medium saucepan. Heat over medium heat, whisking constantly, until the mixture begins to bubble at the edges.
- Continue to whisk until it just comes to a low boil. Cook for 1 minute, whisking frequently. Remove from the heat, stir in the vanilla, and let cool. Chill in the refrigerator before using.
- Mixing it in:
- The Fudge Ripple should be thoroughly chilled, as it's easiest to use when very cold. Just before you remove the ice cream from the machine, spoon some of the Fudge Ripple onto the bottom of the storage container. As you remove the ice cream from the machine, layer generous spoonfuls of the sauce between layers of ice cream. Avoid stirring the Fudge Ripple, as it will make the ice cream muddy looking.
- Variation:
- Mocha Ripple: Substitute strongly brewed espresso for the water in the recipe, or stir in 1 tablespoon of best-quality instant coffee granules after you boil the mixture.
FUDGE RIPPLE (MIX-IN FOR HOMEMADE ICE CREAM)
This is from David Lebovitz's wonderful book "The Perfect Scoop." If you make ice cream at home, you gave to have this cookbook! He advises to add this to ice cream this way: coat the bottom of your container with fudge ripple, then add ice cream, layering it with generous amounts of ripple. Don't mix or you'll have muddy ice cream instead of rippled ice cream. My experience is that I need to harden my ice cream or frozen yogurt for an hour or so before l do this, and that the ripple should be really cold-- in fact, it's best if I make the ripple a day or two in advance.
Provided by KLHquilts
Categories Frozen Desserts
Time 10m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Combine water, sugar, corn syrup and cocoa powder in a saucepan.
- Bring slowly to a low boil, stirring constantly; be sure to break up any lumps of cocoa.
- Wen mixture begins to bubble around edges, bring all the way to a low boil and cook, stirring constantly, for about a minute.
- Remove from heat and stir in vanilla.
- Let cool, then refrigerate.
- Add to ice cream as described above.
Nutrition Facts : Calories 394.1, Fat 2.3, SaturatedFat 1.3, Sodium 41, Carbohydrate 103.1, Fiber 5.4, Sugar 65.5, Protein 3.2
ICE CREAM FUDGE
This fudge is made with ice cream and chocolate and nuts. This is so easy and good. I had to try it because an acquaintance mentioned it and I thought the recipe was so unusual. Try it, you won't be disappointed.
Provided by thecatergator
Categories Candy
Time 10m
Yield 64 serving(s)
Number Of Ingredients 3
Steps:
- Melt ice cream in measuring cup in microwave.
- Chop up chocolate chunks into smaller pieces.
- and place into double boiler pan. Melt chocolate until smooth, stirring constantly.
- Add melted ice cream and stir until combined. At first it will start to stiffen on you but then is able to be stirred again.
- Add nuts and stir until combined.
- Place in sprayed 8X8" glass dish and put in fridge until set.
Nutrition Facts : Calories 92.1, Fat 5, SaturatedFat 2.6, Cholesterol 2.4, Sodium 14.8, Carbohydrate 10.8, Fiber 1.1, Sugar 8.6, Protein 1.1
CHUNKY FUDGE & COFFEE RIPPLE ICE CREAM
Your friends and family will love this tasty ice cream with a fudge twist
Provided by Barney Desmazery
Categories Dessert, Snack, Treat
Time 35m
Number Of Ingredients 8
Steps:
- Place a container in the freezer. Split the vanilla pod lengthways, scrape the seeds out with the point of the knife and tip into a pan with the milk, cream and pod. Bring to the boil, then remove from the heat and leave to infuse for at least 20 mins. For the best flavour, this can be done a few hours beforehand and left to go cold (see tip, below).
- In a large bowl, whisk the sugar and egg yolks together for a few minutes until they turn pale and fluffy. Put the vanilla cream back on the heat until it's just about to boil. Stir through the coffee granules then carefully sieve the liquid onto the yolks, beating with the whisk until completely mixed.
- At this point, get a large bowl of iced water and sit a smaller bowl in it. Pour the custard back into the pan and cook on the lowest heat, stirring slowly and continuously, making sure the spoon touches the bottom of the pan, for about 10 mins until thickened (see rules, below). Strain the custard into the bowl sitting in the iced water and leave to cool, then churn until scoopable (see methods, below).
- Layer the cold container with ice cream and spoonfuls of coffee sauce and fudge pieces. Freeze overnight and serve.
Nutrition Facts : Calories 603 calories, Fat 45 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 42 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.17 milligram of sodium
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- Preheat oven to 375 degrees. Spread the coconut across the baking sheet and place in oven. Bake for 8 minutes, stirring constantly. Remove from oven when coconut becomes golden brown in color.
- In a medium saucepan on medium heat, warm milk, 1 c. heavy cream, sugar and salt. Using a whisk, mix until smooth. When mixture slowly starts to bubble, add coconut. Scrape vanilla seeds into mixture or add powder. Cover and remove from heat. Let sit at room temperature for 1 hour (this will build up the flavor- it is an essential step, so don't be tempted to cut the time short).
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5/5 (8)Total Time 4 hrs 20 minsCategory DessertCalories 147 per serving
- In a large bowl whisk together the sweetened condensed milk, cocoa powder, vanilla extract, and salt.
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PEANUT BUTTER FUDGE RIPPLE ICE CREAM — BUNS IN MY OVEN
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Reviews 31Category DessertCuisine AmericanTotal Time 25 mins
- Whisk together the sugar, corn syrup, water, and cocoa powder in a small sauce pan over medium heat.
- In a large bowl, combine the condensed milk, evaporated milk, milk, peanut butter, sugar, and vanilla and stir until the sugar dissolves. There will be chunks of peanut butter throughout the mixture, but try to break them up into small-ish pieces. Once mixture is combined, add to your ice cream maker and continue according to manufacturer's instructions.
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From sunset.com
3/5 (1)Total Time 4 hrs 30 minsServings 3Calories 369 per serving
- In a small saucepan over medium heat, whisk sugar, cocoa powder, 1/4 cup water, and the corn syrup. Cook, whisking, until mixture begins to boil, then whisk 1 minute more. Remove from heat; stir in vanilla and salt. Transfer to a bowl and chill until very cold (it will be thin, like maple syrup).
- Spoon thin layer of ice cream into a 3- or 4-cup storage container. Spoon on a layer of chocolate sauce. Top with another layer of ice cream, then chocolate sauce, and continue to fill container (you may have some sauce left). Freeze until hard, at least 2 hours (sauce will not harden completely).*If ice cream is airy, you may need as much as 4 cups, because it will collapse when measured.Make ahead: Chocolate sauce, up to 3 weeks, chilled (thin with a bit of water if needed). Ice cream, up to 3 months, frozen airtight.
COCONUT ALMOND ICE CREAM WITH FUDGE RIPPLE - SUCH THE …
From suchthespot.com
Servings 1Total Time 6 hrsEstimated Reading Time 6 minsCalories 720 per serving
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NO-CHURN FUDGE RIPPLE M&M'S® ICE CREAM - BAKED AMBROSIA
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Servings 16Calories 217 per servingEstimated Reading Time 4 mins
- In the bowl of a stand mixer fitted with the whisk attachment, beat the cream cheese on medium speed until smooth. Add the heavy cream and mix on low speed until combined. Increase the speed to medium high and whisk until stiff peaks form. Stir in vanilla and salt.
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Author Joe SevierPublished 2017-06-16Estimated Reading Time 8 mins
- Warm 3/4 cup whole milk, 3/4 cup sugar, 1/2 cup cream, and a pinch of salt in a medium saucepan. Stay near the stove—once cream begins to simmer it can quickly boil over.
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- In the meantime, pour 1 cup cold heavy cream into a large bowl and place a fine-mesh strainer over the bowl. This will be your cooling station. The cold cream will stop the mixture from cooking so that there's no chance your ice cream base will go over.
- Bring the vanilla-milk mixture just back to a simmer. At the same time, in a medium bowl, whisk together 4 large egg yolks. Here are 12 suggestions for what you can do with those leftover egg whites.
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Reviews 8Category DessertServings 6Estimated Reading Time 3 mins
- In a separate mixing bowl, whisk together the egg yolks. Slowly add the steaming milk, 1 cup at a time, while constantly whisking. Pour the milk/egg mixture back into the sauce pan.
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- In a large bowl mix together heavy cream, half and half, sugar, vanilla, and mint extract and continue to mix until sugar is dissolved. (If desired, add a few drops of green food coloring and whisk into the mixture now.)
- Freeze according to maker's instructions til about half way done, then while the ice cream maker is still churning, stir in the chopped chocolate chips. Continue to freeze according to ice cream maker's instructions.
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- In a medium mixing bowl, beat the sugar into the eggs until thickened and pale yellow. Set aside.
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- To make the ice cream, heat the milk and half of the cream in a saucepan or pot set over a medium heat until just below boiling.
- Meanwhile, whisk together the egg yolks, both sugars, vanilla and salt in a large mixing bowl until smooth and light.
- Steadily pour 3–4 tablespoons of the hot milk into the egg mixture, whisking constantly until smooth. Add the cocoa powder and whisk again. Add the remaining milk and whisk until combined.
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