Vanilla fudge swirl12/6/2023 It also includes making said ice cream without swirls of chocolate fudge sauce (which as I said before, I don't really love) but with chocolate ganache marbled throughout the sweet vanilla ice cream. And that includes having marble fudge ice cream in the freezer anytime I want. Now I'm all grown-up (mostly) and the thing I love the most about that is that I can do whatever I want to do. This predicament led to marble fudge ice cream being a very rare thing in the Turner household. My mom didn't care for it because she would much rather douse her vanilla ice cream with Hershey's chocolate sauce, but I wasn't cool with this for two reasons: 1.) The sauce just got gloppy and all over the place and didn't appear as gorgeous swirls in every bite, and 2.) I never cared for the chocolate sauce to begin with. Rich vanilla ice cream with beautiful swirls of chocolate fudge sauce throughout- I mostly just wanted it because it looked so pretty. One flavor I always wanted, but hardly ever got, was marble fudge ice cream. And those chocolate chunks mixed in? A dream come true for my little chocolate-loving self. I didn't know what that espresso-ey taste was but I knew I liked it. Occasionally she would buy "French Silk" which I loved. Every once in awhile, she would get neopolitan ice cream which seemed okay in theory because it had my chocolate and vanilla already mixed together, but the strawberry would always ruin it for me. The chocolate tasted different and I had to pick out all of the nuts, making my ice cream eating experience just too much work. Sometimes my mom would get her favorite flavor, rocky road, which I hated. ![]() I liked both the chocolate and the vanilla and would always eat a scoop (or two) of each which I swirled together with my spoon. We always bought Dreyer's brand and we always had chocolate and "Old Fashioned Vanilla" (but never "French Vanilla" because my mom didn't care for the texture that the mixed-in vanilla beans added) at the ready. This was a blessing (because what kid doesn't want access to ice cream 24/7?) as well as a curse (what do you think happens to kids who have access to ice cream 24/7? If you guessed becoming the "thick" girl in the class picture with the secret addiction to sugar, then you guessed right.).Įvery grocery shopping trip included a walk down the frozen food aisle to stock up on ice cream. Cover and freeze for 4-6 hours before serving.Growing up, my mom loved to have ice cream in the freezer at all times. Remove bowl from mixer, fold in the brownie chunks, then pour into an air-tight freezer safe container. Meanwhile (towards the end of the churning process), chop the brownie into chunks and stir the fudge sauce till smooth.įOLD + FREEZE. Pour mixture into ice cream maker according to the manufacturer’s instructions. Place the bowl over an ice bath to cool and then place in the refrigerator to chill thoroughly (approximately 30 min – 1 hour).ĬHURN. Remove immediately and pour through the mesh sieve into the chocolate mixture.ĬHILL. The mixture will begin to thicken and coat the spatula (it should also reach 170 degrees on a thermometer). ![]() Constantly stir the mixture over medium heat with a heat resistant spatula, scraping the sides and bottom. Slowly pour the warm milk, sugar and salt mixture into the egg yolks, whisking constantly, then pour the mixture back into the saucepan to cook. In a separate bowl, whisk the yolks lightly. Warm the remaining milk along with the sugar and salt in the same saucepan.ĬOMBINE. Pour mixture into a large bowl along with the vanilla extract. ![]() Bring mixture to a boil, remove from heat and add in the semisweet chocolate. In a medium saucepan, warm the heavy cream with the cocoa powder, whisking to blend cocoa.
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