Fudge Ripple Ice Cream Recipe

Enjoy the rich, chocolaty wonder of this Fudge Ripple Ice Cream Recipe.
By Jean Picard
July/August 2012

This Fudge Ripple Ice Cream Recipe starts out with a simple vanilla or French vanilla ice cream.
Jean Picard


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Fudge ripple is one of the most popular ice cream flavors, and this fudge has the added appeal of being easy and inexpensive to make from ingredients you probably have on hand.

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Homemade Ice Cream Recipes
 

Fudge Ripple Ice Cream Recipe

1 recipe Simple Vanilla or French Vanilla ice cream, unchurned
1/2 cup sugar
4 tablespoons unsweetened cocoa powder
Pinch salt
1/3 cup water
1/4 teaspoon vanilla
2 tablespoons unsalted butter

At least 2 hours before churning ice cream, make sauce.

In medium saucepan, whisk together sugar, cocoa, salt and water. Cook over medium heat, stirring constantly, until mixture comes to a boil; continue cooking for 1 minute. Remove from heat, and stir in vanilla and butter until butter is melted. Let cool at room temperature, then chill for about 30 minutes before using. If you chill it too long, you’ll need to wait for it to warm up a bit because it needs to be thin enough to drizzle into “ripples.”

Churn vanilla ice cream in ice cream maker according to manufacturer’s instructions.

Transfer a third of soft ice cream to freezer-safe airtight container, drizzle on some of the sauce. Repeat twice (you’ll have enough sauce left over to garnish the individual servings). Place in freezer for at least 4 hours. If it is super hard when you’re ready to use it, remove it from the freezer 15 minutes before serving. Yields about 5 cups.








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