Dark Chocolate Ice Cream with Dark Chocolate Fudge Ripple
- 1 Hour + freezing time
- Makes 1.2 Liters / Serves 8
1. Place Cream and chocolate in a medium saucepan over low heat, stir or whisk constantly until chocolate has melted and blended with cream, do not let it reach boiling point. Remove from heat. In a large bowl whisk egg yolks, vanilla extract, and sugar until combined, it will be thick to begin and will loosen up. Pour hot cream and chocolate mixture slowly over the egg yolk mixture whilst whisking constantly until combined.
2. Pour mixture back into saucepan through a sieve to remove any lumps. Stir constantly over low heat until custard thickens and coats the back of a spoon, this will take 5 to 10 minutes. Do not allow to boil. Remove from heat and allow to cool, then cover and refrigerate overnight or until completely cold.
3. Meanwhile, make fudge sauce. Add the chocolate, cream, brown sugar, golden syrup, butter, vanilla extract and salt to a small saucepan and stir to combine. Continue to stir over low heat until chocolate has melted and everything is combined. Remove from heat and set aside to cool.
4. Place a 1.2L loaf pan in the freezer to cool whilst you churn the chilled custard in an ice cream maker following manufacturer’s directions. If the fudge sauce has become too thick, microwave for 10 second intervals until it returns to a sauce, don’t allow it to become warm. When ice cream has finished churning, working quickly, layer one third of the mixture into the loaf pan, dollop a few tablespoons of the chocolate fudge sauce over the layer and swirl gently through the ice cream. Repeat layering twice more, finishing with a layer of the dollops of fudge sauce and gently swirl over the top. Place in freezer until firm and ready to serve.
Any leftover fudge sauce can be warmed and served over the ice cream if you wish.