On World Chocolate Day, what’s better, more simple and spectacular than rich chocolate fudge ice cream? Rippled with a simple fudge sauce, this chocolate ice cream is super indulgent, but isn’t that what you want? It was made to make you smile!
350 ml/1 1⁄3 cups whole milk
500 ml/2 cups double/ heavy cream
5 egg yolks
125 g/1 1⁄4 cups soft light brown sugar
150 g/1 1⁄2 cups caster/ granulated sugar
2 teaspoons pure vanilla extract
a pinch of salt
40 g/1⁄3 cup cocoa powder
125 g/1 cup dark/ bittersweet chocolate (70%), chopped
175 ml/2⁄3 cup double/ heavy cream
75 g/3⁄4 cup soft light brown sugar
4 tablespoons golden/ light corn syrup or liquid glucose
100 g/3⁄4 cup dark/ bittersweet chocolate
30 g/1⁄4 cup cocoa powder
25 g/2 tablespoons unsalted butter
1 teaspoon pure vanilla extract
a pinch of salt
6–8 waffle cones
100 g/3⁄4 cup tempered dark/bittersweet chocolate
an ice cream machine
Makes 1 1⁄2 litres/2 1⁄2 pints and serves 6–8
To make the ice cream, heat the milk and half of the cream in a saucepan or pot set over a medium heat until just below boiling.
Meanwhile, whisk together the egg yolks, both sugars, vanilla and salt in a large mixing bowl until smooth and light.
Steadily pour 3–4 tablespoons of the hot milk into the egg mixture, whisking constantly until smooth. Add the cocoa powder and whisk again. Add the remaining milk and whisk until combined. Return the mixture to the pan and cook over a low heat, stirring constantly, for about 3 minutes, or until the mixture thickens enough to coat the back of a spoon. Take care not to let it boil or the eggs will scramble.
Tip the chopped chocolate into a large mixing bowl and pour the hot mixture on top. Add the remaining double/heavy cream and whisk until you have a silky smooth, chocolatey custard. Set aside until cool, then cover with clingfilm/plastic wrap and chill in the fridge for at least 1 hour. Meanwhile, prepare the fudge ripple. Put all of the ingredients in a saucepan or pot set over a low heat, and warm through, whisking constantly until smooth. Remove from the heat and cool to room temperature.
Churn in the ice cream machine according to the manufacturer’s instructions. Spoon a quarter of the ice cream into a freezer container in an even layer. Top with a couple of tablespoons of fudge ripple and continue this layering, ending with a swirled layer of fudge ripple on the top. Freeze the ice cream overnight, until firm.
To serve, dip each waffle cone in tempered dark/bittersweet chocolate and then in the chopped hazelnuts. Scoop the ice cream into the cone and enjoy!
For more delicious chocolate recipes, check out Chocolate At Home by Will Torrent