Chocolate fudge ripple ice cream recipe

1. 1

   To make the ice cream, heat the milk and half of the cream in a saucepan or pot set over a medium heat until just below boiling.

2. 2

   Meanwhile, whisk together the egg yolks, both sugars, vanilla and salt in a large mixing bowl until smooth and light.

3. 3

   Steadily pour 34 tablespoons of the hot milk into the egg mixture, whisking constantly until smooth.

4. 4

   Add the cocoa powder and whisk again.

5. 5

   Add the remaining milk and whisk until combined.

6. 6

   Return the mixture to the pan and cook over a low heat, stirring constantly, for about 3 minutes, or until the mixture thickens enough to coat the back of a spoon.

7. 7

   Take care not to let it boil or the eggs will scramble.

8. 8

   Tip the chopped chocolate into a large mixing bowl and pour the hot mixture on top.

9. 9

   Add the remaining double cream and whisk until you have a silky smooth, chocolatey custard.

10. 10

    Set aside until cool, then cover with clingfilm/plastic wrap and chill in the fridge for at least 1 hour.

11. 11

    Meanwhile, prepare the fudge ripple.

12. 12

    Put all of the ingredients in a saucepan or pot set over a low heat, and warm through, whisking constantly until smooth.

13. 13

    Remove from the heat and cool to room temperature.

14. 14

    Churn in the ice cream machine according to the manufacturers instructions.

15. 15

    Spoon a quarter of the ice cream into a freezer container in an even layer.

16. 16

    Top with a couple of tablespoons of fudge ripple and continue this layering, ending with a swirled layer of fudge ripple on the top.

17. 17

    Freeze the ice cream overnight, until firm.

18. 18

    To serve, dip each waffle cone in tempered dark chocolate and then in the chopped hazelnuts.

19. 19

    Scoop the ice cream into the cone and enjoy.

* Per serving · 4 servings · Values may vary.