Ingredients
Scale
- 1½ cups heavy cream
- 1½ cups whole milk
- ½ cup granulated sugar
- 3 tablespoons cocoa powder
- 2 tablespoons light corn syrup
- 1/4 teaspoon fine sea salt
- 4 large egg yolks
- 1 tablespoon vanilla extract
- 4 oz dark chocolate, chopped
- ½ cup hot fudge sauce
Instructions
- In a medium saucepan, mix the heavy cream, whole milk, granulated sugar, cocoa powder, corn syrup, and salt. Heat this mixture over medium heat until it is steaming but not boiling.
- In a separate bowl, whisk the egg yolks until smooth.
- In a small bowl, place the chopped chocolate and pour one ladleful of hot milk over it, allowing it to melt.
- Slowly drizzle ladlefuls of the hot milk mixture into the egg yolks while whisking constantly to prevent scrambling. Continue until enough milk has been incorporated, then pour this yolk mixture back into the saucepan.
- Heat the mixture until it thickens slightly and reaches about 170-175°F, ensuring not to boil it.
- Stir in the melted chocolate and vanilla extract. Strain the mixture through a fine-mesh sieve into a clean container.
- Place the mixture in the refrigerator to chill for a minimum of 4 hours, ideally overnight.
- Once chilled, churn the custard in an ice cream maker as per manufacturer’s instructions.
- In an ice cream container, layer half of the mixture, drizzle with warmed fudge sauce, and use a knife to swirl it in. Top with the remaining mixture and more fudge sauce. Freeze for at least 4 hours until firm.
Notes
For a creamier texture, ensure the mixture is chilled properly before churning.
You can add your favorite mix-ins during the churning process for added flavor.
Serve with homemade waffle cones for an extra special treat.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: Churning
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 320
- Sugar: 25g
- Sodium: 75mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 110mg