Driving home from work last week, I was having cravings for both espresso ice cream and chocolate. I imagined squeezing some chocolate syrup over the espresso ice cream. Then I had a vision of having a ripple of chocolate already in the frozen ice cream. Now, I’m sure this isn’t a new combination by any means, but it is certainly one ice cream combo I haven’t mixed up yet. And it sounded delectable to my sweet tooth.
Easily enough, I found a fudge ripple recipe, which, by the way, is way better than the Hershey’s Chocolate Syrup which we keep on hand for hubby’s chocolate milkshake cravings. This ripple is thicker yet still pours easily. It holds up well in the fridge for a couple weeks. It calls for Dutch-processed Cocoa, which I purchase from Penzey’s, but the one I used for this recipe came from North Shore Market (North Market Spices) in Columbus, Ohio from our summer visit there. I’m not sure how this would taste if you used plain ol’ Hershey’s Cocoa Powder because that stuff isn’t nearly as smooth and rich in flavor as the Dutch-processed cocoa. Overall, this fudge ripple comes together quickly and tastes divine.
I really wanted to make an ice cream sundae for the picture for the blog, but I didn’t have all the ingredients. It would be absolutely scrumptious with some chopped up bananas, whipped cream, and toasted almonds. Mmmmmmmm… I bet this would work great in an frozen pie dessert, too! Must try that soon…
Espresso Fudge Ripple Ice Cream
- 1/2 cup granulated sugar
- 1/3 cup light corn syrup
- 1/2 cup water
- 6 tbsp. unsweetened Dutch-processed cocoa powder
- 1/2 tsp. vanilla extract
- 3 cups half-and-half
- 6 extra-large egg yolks
- 2/3 cup sugar
- pinch of salt
- 2 1/2 tbsp. ground espresso coffee beans (I buy the Medaglia D’Oro brand at the grocery store)
- 1 tbsp. coffee liqueur (recommended: Kahlua; I buy from BevMo! in the small bottles)
- 1 tsp. pure vanilla extract
- In a small saucepan, whisk together the sugar and cocoa, then add corn syrup and water. Heat over medium heat, whisking constantly, until the mixture begins to bubble at the edges. Continue to whisk until it just comes to a low boil. Cook for one minute, whisking frequently. Remove from the heat, stir in the vanilla, and let cool. Chill in the refrigerator before using. Can be stored for up to two weeks, covered, in the refrigerator.
- In a medium saucepan, heat the half-and-half on medium-low heat until it forms bubbles around the edge of the pan and steam starts to rise.
- Meanwhile, beat the egg yolks, sugar, and salt until mixed.
- Slowly add the hot half-and-half to the egg yolks until combined, creating a custard base.
- Pour the custard back into the pan; cook over medium-low heat, stirring constantly with a wooden spoon, for 5-10 minutes, until is it thickened and the cream coats the back of the spoon (170 degrees F on an instant-read thermometer).
- Pour the custard through a fine-meshed sieve into a bowl. Add the ground espresso beans, coffee liqueur, and vanilla. Refrigerate until completely chilled (preferably overnight).
- Pour into ice-cream machine and freeze according to manufacturer’s instructions.
- As you transfer ice cream into a container, layer generous spoonfuls of the fudge ripple between layers of the ice cream. Avoid stirring in the fudge ripple, for it will make the ice cream muddy.
- Spoon into a container and allow to freeze for a few hours.