Caramel Fudge Ripple Ice Cream

Caramel Ice Cream

Makes 1 pint

This ice cream is a perfect pairing for the Honey-Roasted Peanut Blondies.  You’ll have leftover fudge sauce after you ripple it into the ice cream.  Think about drizzling over the blondies!

For the Ice Cream Custard:
1-1/2 cups whole milk
1 cup granulated sugar
1-1/2 cups (for ice cream custard) plus 1/3 cup heavy cream (for fudge)
4 large egg yolks, at room temperature
1 Tbs. cornstarch
1-1/2 tsp. vanilla extract

For the Fudge:
3 oz. bittersweet chocolate, chopped (about 2/3 cup)
1 Tbs. unsalted butter
1/4 cup pure maple syrup
2-1/2 Tbs. packed dark brown sugar
2 Tbs. unsweetened natural cocoa powder

Directions Ice Cream Custard:

Heat the milk in a 2-quart saucepan over medium heat until beginning to steam, about 3 minutes. Reduce the heat to low and keep warm without simmering.

In a heavy-duty 4-quart saucepan, melt the sugar over medium heat, stirring occasionally at first and then less and less as the sugar melts, and then cook until amber, about 4 minutes. Reduce the heat to low. Carefully whisk the hot milk into the caramel in a thin, steady stream. Cook, whisking constantly, until the caramel dissolves again. Remove from the heat and whisk in 1-1/2 cups of the cream. Keep warm.

Whisk the egg yolks, cornstarch, and 1 tsp. of the vanilla in a large bowl until smooth. Whisk in about half of the hot caramel mixture. Whisk this mixture back into the saucepan. Cook over low heat, stirring constantly with a wooden spoon, until it reaches 150°F on an instant read thermometer and can thickly coat the back of the spoon, about 5-10 minutes.

Strain the mixture through a fine-mesh sieve into a clean bowl. Refrigerate until thoroughly chilled, at least 4 hours or up to 2 days, covering with plastic wrap once cold.

Churn the caramel ice cream mixture in an ice cream machine according to the manufacturer’s instructions until it’s the consistency of soft-serve ice cream.

Directions for the Fudge Sauce:

Meanwhile, put the chocolate, butter, and remaining 1/2 tsp. vanilla in a large bowl. Set aside.

Whisk the remaining 1/3 cup cream, maple syrup, brown sugar, and cocoa powder in a 3-quart saucepan over medium heat until the sugar dissolves. Whisking constantly, simmer for 5 minutes to meld the flavors.

Pour the cream mixture over the chocolate mixture. Let sit for 1 minute, then whisk until smooth. Cool at room temperature for at least 30 minutes or up to 1 day, covering with plastic once cooled.

Assembling the Ice Cream:

Stir the fudge until smooth. (If hardened, soften over a bowl of hot water, stirring until pourable but not hot.) Spread about a half of the caramel ice cream in a small loaf pan (approx. 7.5 x 3.5) or other suitable for freezing container. Spread 2 Tbs. of the fudge over the frozen custard. Repeat layers one more time ending with fudge. Serve or cover and store in the freezer for up to 1 week.

Reserve the remaining fudge for serving.

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