Chunky fudge & coffee ripple ice cream

Name: Chunky fudge & coffee ripple ice cream
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 6
Cuisine: Global
Ingredients: 3 Tbsps instant coffee granules; 210 grams pot coffee sauce; 8 dairy fudge, squashed into smaller chunks; 1 plump vanilla pod; 300 milliliters full-fat milk; 300 milliliters double cream; 4 egg yolks; 100 grams golden caster sugar

Chunky fudge & coffee ripple ice cream is a gluten free dessert. This recipe serves 6. This recipe covers 6% of your daily requirements of vitamins and minerals. One serving contains 322 calories, 5g of protein, and 24g of fat. This recipe from BBC Good Food requires instant coffee granules, pot coffee sauce, full-fat milk, and egg yolks. Summer will be even more special with this recipe. From preparation to the plate, this recipe takes approximately 35 minutes. If you like this recipe, take a look at these similar recipes: Toasted Almond Fudge Ripple Ice Cream, Peanut Butter Fudge Ripple Ice Cream, and Toasted Coconut Ice Cream with a Fudge Ripple.

Instructions

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).

Ingredients you will need

Vanilla Bean

Cream

Seeds

Milk

Equipment you will use

Knife

Frying Pan

In a large bowl, whisk the sugar and egg yolks together for a few minutes until they turn pale and fluffy.

Ingredients you will need

Egg Yolk

Sugar

Equipment you will use

Whisk

Bowl

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.

Ingredients you will need

Instant Coffee

Vanilla

Cream

Egg Yolk

Equipment you will use

Sieve

Whisk

At this point, get a large bowl of iced water and sit a smaller bowl in it.

Ingredients you will need

Water

Equipment you will use

Bowl

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).

Ingredients you will need

Custard

Water

Equipment you will use

Bowl

Frying Pan

Layer the cold container with ice cream and spoonfuls of coffee sauce and fudge pieces. Freeze overnight and serve.

Ingredients you will need

Ice Cream

Coffee

Fudge

Sauce

Equipment

Ingredients

Servings:

3Tbsps

instant coffee granules 210grams

pot coffee sauce 8

dairy fudge, squashed into smaller chunks 1

plump vanilla pod 300milliliters

full-fat milk 300milliliters

double cream 4

egg yolks 100grams

golden caster sugar

Recommended wine: Cream Sherry, Moscato Dasti, Port

Ice Cream can be paired with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.