Chunky fudge & coffee ripple ice cream
Chunky fudge & coffee ripple ice cream requires around 35 minutes from start to finish. For $1.51 per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. This dessert has 322 calories, 5g of protein, and 24g of fat per serving. This recipe serves 6. A mixture of vanilla pod, double cream, fudge, and a handful of other ingredients are all it takes to make this recipe so delicious. This recipe from BBC Good Food has 36 fans. It is a good option if you're following a gluten free diet. It can be enjoyed any time, but it is especially good for Summer. With a spoonacular score of 21%, this dish is rather bad. If you like this recipe, you might also like recipes such as Toasted Coconut Ice Cream with a Fudge Ripple, Toasted Almond Fudge Ripple Ice Cream, and Peanut Butter Fudge Ripple Ice Cream.
Servings: 6
Preparation duration: 15 minutes
Cooking duration: 20 minutes
Ingredients:
3 tbsp instant coffee granules
210g pot coffee sauce
8 pieces of dairy fudge, squashed into smaller chunks
1 plump vanilla pod
300ml full-fat milk
300ml double cream
4 egg yolks
100g golden caster sugar
Equipment:
knife
frying pan
whisk
bowl
sieve
Cooking instruction summary:
Place a container in the freezer. Split the vanilla pod lengthways, scrape the seeds out with the point of the knife and tip into a pan with the milk, cream and pod. Bring to the boil, then remove from the heat and leave to infuse for at least 20 mins. For the best flavour, this can be done a few hours beforehand and left to go cold (see tip, below). In a large bowl, whisk the sugar and egg yolks together for a few minutes until they turn pale and fluffy. Put the vanilla cream back on the heat until its just about to boil. Stir through the coffee granules then carefully sieve the liquid onto the yolks, beating with the whisk until completely mixed. At this point, get a large bowl of iced water and sit a smaller bowl in it. Pour the custard back into the pan and cook on the lowest heat, stirring slowly and continuously, making sure the spoon touches the bottom of the pan, for about 10 mins until thickened (see rules, below). Strain the custard into the bowl sitting in the iced water and leave to cool, then churn until scoopable (see methods, below). Layer the cold container with ice cream and spoonfuls of coffee sauce and fudge pieces. Freeze overnight and serve.
Step by step:
1. Place a container in the freezer. Split the vanilla pod lengthways, scrape the seeds out with the point of the knife and tip into a pan with the milk, cream and pod. Bring to the boil, then remove from the heat and leave to infuse for at least 20 mins. For the best flavour, this can be done a few hours beforehand and left to go cold (see tip, below).
2. In a large bowl, whisk the sugar and egg yolks together for a few minutes until they turn pale and fluffy.
3. Put the vanilla cream back on the heat until its just about to boil. Stir through the coffee granules then carefully sieve the liquid onto the yolks, beating with the whisk until completely mixed.
4. At this point, get a large bowl of iced water and sit a smaller bowl in it.
5. Pour the custard back into the pan and cook on the lowest heat, stirring slowly and continuously, making sure the spoon touches the bottom of the pan, for about 10 mins until thickened (see rules, below). Strain the custard into the bowl sitting in the iced water and leave to cool, then churn until scoopable (see methods, below).
6. Layer the cold container with ice cream and spoonfuls of coffee sauce and fudge pieces. Freeze overnight and serve.
Nutrition Information:
covered percent of daily need
