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1
Pour half and half into small saucepan and heat, stirring occasionally, until steam rises. Remove from heat.
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2
In a separate bowl, use a whisk or electric mixer to beat egg sweetened condensed milk and sugar together.
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3
Beat in 1/2 cup of hot half and half and then stir this mixture into the saucepan with the remaining half and half.
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4
Cook over medium-low heat, stirring almost constantly. Continue until the mixture reached 170-180 degrees or is slightly thickened.
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5
Do not bring the mixture to a boil.
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6
Pour the mixture into a separate bowl and stir in the cream, milk, vanilla extract and salt.
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7
Chill the mixture for several hours (overnight is even better).
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8
You can speed up the process by placing the bowl containing the mixture in a large bowl filled with ice and water.
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9
Freeze in ice cream maker according to manufacturer's directions.
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10
Once the ice cream is done, gently fold in the Reese's Peanut Butter cup and chocolate chunks using a rubber spatula.
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11
Transfer the ice cream to a storage container, alternating layers of ice cream with general drizzles of fudge ripple. Do not mix the ice cream and the ripple, as it will become muddied.
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12
Allow ice cream to cure in freezer and attain desired hardness.
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13
RECIPE FOR FUDGE RIPPLE BELOW.
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14
Combine sugar, corn syrup, water and cocoa powder in a medium sauce pan and whisk until well-combined.
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15
Heat over medium heat. Whisk constantly until it comes to a low boil.
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16
Continue to cook for one minute, whisking constantly.
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17
Remove from heat and stir in vanilla.
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18
Chill thoroughly in refrigerator before using.
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19
Fudge ripple, if covered and refrigerated, can be stored for up to 2 weeks.
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20
FUDGE RIPPLE RECIPE.
