- 2
Ingredients
- For Ice Cream Base:
- 1 1/2 cups heavy cream, divided
- 1 1/2 cups whole milk
- 2/3 cup granulated sugar
- 1/2 teaspoon fine sea salt
- 4 large egg yolks
- 3/4 teaspoon vanilla paste or 1 teaspoon vanilla extract
- For Fudge Chunks:
- 5 ounces semisweet chocolate, finely chopped
- 2 tablespoons corn syrup
- 1 tablespoon heavy cream
Preparation
Step 1
Pour 1 cup of the heavy cream into a heat-proof bowl and nest inside a larger bowl filled with ice water. Place a fine mesh sieve over the top of both bowls.
In a saucepan, combine remaining cream, milk, sugar, and salt. Cook gently over medium heat, stirring regularly, until sugar is dissolved and mixture just starts to steam. Remove from heat.
In a small bowl, whisk egg yolks. Slowly whisk in some of the warm cream mixture, 1/3 cup at a time, until about half of the cream mixture has been incorporated and yolk mixture is warm to the touch. You want to do this gradually; doing so will temper the egg yolks rather than cook them.
Pour yolk mixture back into the saucepan and return to medium heat, stirring constantly, until the mixture thickens slightly and coats the back of a spatula, about 5 to 7 minutes, or until it reaches approximately 165 to 170ºF. Do not allow it to boil. Pour mixture through sieve into cold cream, discarding any solids. Add vanilla paste or extract and let cool to room temperature, stirring occasionally. Cover with plastic wrap, carefully pressing wrap down onto the surface of the cream mixture. This will prevent a skin from forming on top of the custard. Refrigerate until completely cool, at least 3 hours or overnight if possible.
While ice cream base is chilling, make the fudge chunks. In a small saucepan set over low heat or a double boiler, melt chocolate, corn syrup, and cream until chocolate is melted and mixture forms a smooth paste. You can also do this in the microwave, heating the ingredients on half-power inn 15 second intervals, stirring in between.
Pour chocolate mixture out onto a sheet pan lined with parchment paper or aluminum foil and spread into an even 1/4-inch thick layer. Cover with a layer of plastic wrap, pressing onto surface of chocolate, and chill until firm.
When ice cream base is thoroughly chilled, churn ice cream according to manufacturer’s instructions.
While ice cream is churning, remove plastic wrap from chocolate sheet and turn onto a cutting board. Cut into 1/2-inch squares. Return pieces to sheet pan and freeze until ready to use.
When ice cream is the consistency of soft serve, stir in fudge chunks, then transfer to a freezer safe container and freeze at least 2 hours or overnight until firm.