Caramel Fudge Swirl Ice Cream
I make ice cream every week and have fun dreaming up great flavors, I really hope you are not thinking oh no, not another ice cream post. I am a big fan of caramel and chocolate so combining them into a creamy, dreamy buttery ice cream was exactly what I wanted. I started out by making caramel, http://www.davidlebovitz.com/2008/01/how-to-make-the/, it’s easy and really good. I made caramel sauce not the candy, adding butter and cream. The chocolate swirl recipe is also David Lebovitz and it’s perfect, I had doubts, shouldn’t have, but I did. It’s quite thin and I thought how will this work so that it looks like chocolate swirls in the ice cream. I didn’t use as much chocolate as I should have and now I wish I had added more. It really does work, don’t worry if the chocolate is a little thin. As the recipe states use very cold, it does thicken up and when layered with the ice cream it’s perfection.
Chocolate Swirl or Ripple
1/2 cup (100 g) sugar
1/3 cup (80 ml) light corn syrup
1/2 cup (125 ml) water
6 tablespoons (50 g) unsweetened Dutch-process cocoa powder
1/2 teaspoon vanilla extract
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 InThe 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.
Caramel Ice Cream
1 1/2 cups Heavy Cream
1 1/2 cups whole milk or half and half
5 egg yolks
1/2 cup sugar
1/2 cup caramel (see recipe link)
pinch sea salt
1 tsp vanilla extract
Heat cream and milk, sugar and salt in sauce pan until scalding and sugar is melted. Whisk egg yolks and caramel sauce together until combined. Slowly pour hot cream/milk into egg yolk /caramel mixture whisking constantly. Pour back into the saucepan and cook over med heat until it thickens and coats the back of wooden spoon. You know it’s done when you swipe your finger on the back of the spoon and it leaves a line intact. Remove from heat and add the vanilla extract. Pour into heat proof bowl, cover with plastic wrap that sits directly on top of the custard and refrigerate over night or at least 6 hours. It should be very cold.