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Caramel Fudge Ripple Ice Cream

Scott Phillips

Yield: Makes about 1 quart ice cream

This ice cream is a perfect pairing for the Honey-Roasted Peanut Blondies. In fact, you’ll have a bit of leftover fudge sauce after you ripple it through the ice cream; save it for drizzling over the blondies.


  • 1-1/2 cups whole milk
  • 1 cup granulated sugar
  • 1-1/2 cups plus 1/3 cup heavy cream
  • 4 large egg yolks, at room temperature
  • 1 Tbs. cornstarch
  • 1-1/2 tsp. vanilla extract
  • 3 oz. bittersweet chocolate, chopped (about 2/3 cup)
  • 1 Tbs. unsalted butter
  • 1/4 cup pure maple syrup
  • 2-1/2 Tbs. packed dark brown sugar
  • 2 Tbs. unsweetened natural cocoa powder

Nutritional Information

  • Calories (kcal) : 460
  • Fat Calories (kcal): 270
  • Fat (g): 30
  • Saturated Fat (g): 18
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 8
  • Cholesterol (mg): 175
  • Sodium (mg): 50
  • Carbohydrates (g): 47
  • Fiber (g): 1
  • Protein (g): 5


  • Heat the milk in a 2-quart saucepan over medium heat until beginning to steam, about 3 minutes. Reduce the heat to low and keep warm without simmering.
  • In a heavy-duty 4-quart saucepan, melt the sugar over medium heat, stirring occasionally at first and then less and less as the sugar melts, and then cook until amber, about 4 minutes. Reduce the heat to low. Carefully whisk the hot milk into the caramel in a thin, steady stream. Cook, whisking constantly, until the caramel dissolves again. Remove from the heat and whisk in 1-1/2 cups of the cream. Keep warm.
  • Whisk the egg yolks, cornstarch, and 1 tsp. of the vanilla in a large bowl until smooth. Whisk in about half of the hot caramel mixture. Whisk this mixture back into the saucepan. Cook over low heat, stirring constantly with a wooden spoon, until it reaches 170°F on an instant read thermometer and can thickly coat the back of the spoon, about 5 minutes.
  • Strain the mixture through a fine-mesh sieve into a clean bowl. Refrigerate until thoroughly chilled, at least 4 hours or up to 2 days, covering with plastic wrap once cold.
  • Meanwhile, put the chocolate, butter, and remaining 1/2 tsp. vanilla in a large bowl. Set aside.
  • Whisk the remaining 1/3 cup cream, maple syrup, brown sugar, and cocoa powder in a 3-quart saucepan over medium heat until the sugar dissolves. Whisking constantly, simmer for 5 minutes to meld the flavors.
  • Pour the cream mixture over the chocolate mixture. Let sit for 1 minute, then whisk until smooth. Cool at room temperature for at least 30 minutes or up to 1 day, covering with plastic once cooled.
  • Churn the caramel ice cream mixture in an ice cream machine according to the manufacturer’s instructions until it’s the consistency of soft-serve ice cream.
  • Stir the fudge until smooth. (If hardened, soften over a bowl of hot water, stirring until pourable but not hot.) Spread about a quarter of the caramel ice cream in a 9×5-inch loaf pan. Spread 2 Tbs. of the fudge over the frozen custard. Repeat twice and end with a layer of ice cream. Serve or cover and store in the freezer for up to 1 week.
  • Reserve the remaining fudge for serving.


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