TWD: Burnt Sugar Fudge Ripple Ice Cream

by Holly on May 5, 2010

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Well, I’m late to the party, but I come bearing hand-made ice cream and even embellished it with a thick ripple of fudge. Did I mention I had to go the hand-made route? No, not just homemade HAND-made.

Yes, I’m proud of myself for following through on it, against all odds (odds being lack of groceries, 11 week old complicated baby, and the fact that I’m having surgery tomorrow – yeah, I’m feeling pretty crazy at the moment…. what better reason for ice cream then, right?! – more on all the above soon, I promise, I have details to share and just haven’t gotten in gear to do it yet).
I obviously still haven’t gotten around to replacing my ice cream maker that broke last year, but I didn’t want to miss this week’s Tuesdays with Dorie pick from my darling friend and fellow Utahn Becky over at Project Domestication. Becky is a complete doll and I didn’t want to let her down this week. So, I hope you will all forgive my being late to the party.
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So, Becky, this one is for you my dear.
I actually finally made it to the grocery store for milk and cream, which I was of course out of, late on Monday afternoon. I then went home and didn’t get to start making the custard until around 8:30pm. I then just stuck the custard in the fridge to cool until this morning. I then put it in the freezer, whisked it about 45 minutes later, stuck it back in the freezer, then ignored it for another 45 minutes, whisked it again, repeated that process one more time.
Then it was thick enough for me to bust out my KA with beater blade. I froze my KA bowl, then dumped the thoroughly chilled and mostly frozen custard into the bowl with the blade to act as my churn. I then beat the custard on one of the highest settings for about 30 seconds to whip some air and texture into the mixture. Then I dumped the well churned stuff into a shallow baking dish and drizzled some slightly warmed chocolate ganache (which had a little corn syrup in it to keep it supple and more chewy than hard) so that when I scooped it out it would get that rippled effect. I didn’t do as good of a job on that as I wanted, but that was mostly just my lack of technique. It came pretty darn close.
I covered the whole mixture with a piece of plastic wrap right on top of the ice cream and let it freeze and harden for a couple more hours before scooping, and voila, Burnt Sugar Fudge Ripple.

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The flavor of the ice cream alone is complex and heavenly. As you can see I really let my sugar caramelize to a golden amber color which really enhanced that deep caramel flavor. The recipe is a keeper, even if it was a little more labor intensive here, I’m glad that I was able to get myself to do it, even without a specialty machine and more time.
Make sure to check out the LYL post for more ice creamy goodness from the TWD group.
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{ 11 comments… read them below or add one }

slush May 5, 2010 at 11:27 am

You are super woman! Looks out of this world. Hope everything goes okay for you today. I will be thinking about you Holly. xo

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Nickki May 5, 2010 at 11:38 am

OMG I think I wanna move in with you! 😉 Your ice cream looks amazing. I want to make your version now!

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Steph May 5, 2010 at 11:41 am

That was so clever to make it with the fudge, yum!!

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chocolatechic May 5, 2010 at 12:23 pm

Beautiful looking ice cream.

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Katrina May 5, 2010 at 1:21 pm

Awesome, Holly. Way to get it done. Hope your surgery goes well. (Ha, for surgery, I spelled it sugary at first.) 😉
Love the fudge ripple!

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Fallon May 5, 2010 at 2:02 pm

You are amazing!! I wish I had an ice cream maker. Your more labor intensive way is long, but it works?
The chocolate addition is a nice touch.

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Tia May 5, 2010 at 4:07 pm

wow. This looks better than any ice cream I've seen in a long time!

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Avanika [YumsiliciousBakes] May 6, 2010 at 1:05 pm

I don't have an ice-cream maker, so you've served as inspirations. You are truly phenomenal!

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Nichi May 6, 2010 at 7:50 pm

Why does the word ripple in ice cream title make it sound so much better!?

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TeaLady May 7, 2010 at 2:13 am

So THAT'S how you do the ripple. Mine always gets mixed in with the ice cream.

Love it.

Thots with you.

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Becky May 25, 2010 at 10:17 pm

Holly!

Thanks so very much for making this ice cream along with me for TWD! Yours turned out so beautiful. I must try a ripple soon.

I agree, this recipe is a keeper.

Again, thanks for all your baking and blogging inspiration.

Hope you are feeling well.

-Becky

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