White Chocolate & Fudge Ripple Ice Cream

Michael loves white chocolate! When I saw this recipe, I knew I had to make it.

White Chocolate Ice Cream

8 oz white chocolate chips
1 cup whole milk
2/3 cup sugar
pinch of salt
5 egg yolks
2 cups heavy cream

Put the chocolate in a large bowl and set a mesh strainer over the top. Warm the milk, sugar and salt in a medium saucepan. In a separate bowl, whisk together the egg yolks. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan. Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom while stirring, until the mixture thickens and coats the spatula. Pour the custard through the strainer over the white chocolate. Stir until the chocolate is completely melted and the mixture is smooth, then stir in the cream. Stir until cool over an ice bath. Chill the mixture thoroughly in the refrigerator, then freeze in ice cream maker.

Fudge Ripple

1/2 cup sugar

1/3 cup light corn syrup

1/2 cup water

6 Tbsp unsweetened Dutch process cocoa powder

1/2 tsp vanilla extract

Whisk together sugar, corn syrup, water, and cocoa powder in a medium saucepan. 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 1 minute, whisking frequently. Remove from heat, stir in the vanilla, and let cool. Chill in the refrigerator before using.

To mix it in: The fudge ripple should be thoroughly chilled. Just before you remove the ice cream from the machine, spoon some of the fudge ripple into the bottom of your storage container. As you remove the ice cream from the machine, layer generous spoonfuls of the sauce between the layers of ice cream (don't stir because it will make the ice cream murky).

*I thought this made way more fudge than needed. You can half it or just make it all and use the fudge with something else or another batch.