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, combine the cream, milk, sugar, cocoa powder, corn syrup, and salt. Heat over medium, stirring occasionally, until steaming but not boiling.
- In a separate bowl, beat the egg yolks until smooth.
- In another bowl, add the chopped chocolate and pour a ladleful of hot milk over it. Let it melt.
- Slowly drizzle a ladleful of hot milk mixture into the yolks while whisking constantly. Repeat until the yolks are warmed, then pour back into the saucepan. Heat until slightly thickened, ensuring it doesn’t boil.
- Stir in melted chocolate and vanilla extract. Strain the mixture through a fine-mesh sieve into a clean container.
- Chill in the refrigerator for at least 4 hours, or preferably overnight.
- Churn the cooled custard in an ice cream maker as per the manufacturer’s instructions.
- Transfer half of the mixture to an ice cream container. Spoon warmed fudge sauce into a line on top, swirl gently, add remaining ice cream, and drizzle fudge on top. Freeze for at least 4 hours until firm.
Notes
Using high-quality chocolate enhances the flavor.
For a creamier texture, allow the mix to chill overnight before churning.
Serve in waffle cones for an extra treat.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Churning
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 19g
- Sodium: 60mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 130mg