Fudge Ripple Recipes

FUDGE RIPPLE (MIX-IN FOR HOMEMADE ICE CREAM)

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.

FUDGE RIPPLE

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.

MOOSE TRACKS ICE CREAM

Steps:

• Pour half and half into small saucepan and heat, stirring occasionally, until steam rises. Remove from heat.
• In a separate bowl, use a whisk or electric mixer to beat egg sweetened condensed milk and sugar together.
• Beat in 1/2 cup of hot half and half and then stir this mixture into the saucepan with the remaining half and half.
• Cook over medium-low heat, stirring almost constantly. Continue until the mixture reached 170-180 degrees or is slightly thickened.
• Do not bring the mixture to a boil.
• Pour the mixture into a separate bowl and stir in the cream, milk, vanilla extract and salt.
• Chill the mixture for several hours (overnight is even better).
• You can speed up the process by placing the bowl containing the mixture in a large bowl filled with ice and water.
• Freeze in ice cream maker according to manufacturer's directions.
• Once the ice cream is done, gently fold in the Reese's Peanut Butter cup and chocolate chunks using a rubber spatula.
• Transfer the ice cream to a storage container, alternating layers of ice cream with general drizzles of fudge ripple. Do not mix the ice cream and the ripple, as it will become muddied.
• Allow ice cream to cure in freezer and attain desired hardness.
• RECIPE FOR FUDGE RIPPLE BELOW.
• Combine sugar, corn syrup, water and cocoa powder in a medium sauce pan and whisk until well-combined.
• Heat over medium heat. Whisk constantly until it comes to a low boil.
• Continue to cook for one minute, whisking constantly.
• Remove from heat and stir in vanilla.
• Chill thoroughly in refrigerator before using.
• Fudge ripple, if covered and refrigerated, can be stored for up to 2 weeks.
• FUDGE RIPPLE RECIPE.

MALTED MILK FUDGE RIPPLE ICE CREAM

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.