Espresso fudge Ripple Ice Cream

Espresso fudge Ripple Ice Cream

Espresso Fudge Ripple Ice Cream

Ingredients

Fudge Ripple

• 1/2 cup granulated sugar
• 1/3 cup light corn syrup
• 1/2 cup water
• 6 tbsp. unsweetened cocoa powder
• 1/2 tsp. vanilla extract

Ice Cream

• 3 cups half-and-half
• 6 extra-large egg yolks
• 2/3 cup sugar
• pinch of salt
• 2 1/2 tbsp. ground espresso coffee beans 
• 1 tbsp. coffee liqueur
• 1 tsp. pure vanilla extract

Method

Fudge Ripple

1. In a small saucepan, whisk together the sugar and cocoa, then add corn syrup and water. 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 one minute, whisking frequently. Remove from the heat, stir in the vanilla, and let cool. Chill in the refrigerator before using. Can be stored for up to two weeks, covered, in the refrigerator.

Ice Cream

1. In a medium saucepan, heat the half-and-half on medium-low heat until it forms bubbles around the edge of the pan and steam starts to rise.
2. Meanwhile, beat the egg yolks, sugar, and salt until mixed.
3. Slowly add the hot half-and-half to the egg yolks until combined, creating a custard base.
4. Pour the custard back into the pan; cook over medium-low heat, stirring constantly with a wooden spoon, for 5-10 minutes, until is it thickened and the cream coats the back of the spoon (170 degrees F on an instant-read thermometer).
5. Pour the custard through a fine-meshed sieve into a bowl. Add the ground espresso beans, coffee liqueur, and vanilla. Refrigerate until completely chilled (preferably overnight).
6. Pour into ice-cream machine and freeze according to manufacturer’s instructions.
7. As you transfer ice cream into a container, layer generous spoonfuls of the fudge ripple between layers of the ice cream. Avoid stirring in the fudge ripple, for it will make the ice cream muddy.
8. Spoon into a container and allow to freeze for a few hours.