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Homemade White Chocolate and Fudge Ice Cream

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Ice cream is one of the most amazing comfort food. I can eat a tub of it on my own while snuggling on the couch and watching a good movie. It is perfect for lazy days when you want to stay in.

Since I do not have a sweet tooth, I tend to be picky with flavors I choose. They’re usually plain and simple. Vanilla, strawberry and the interesting green tea are a few examples.  Other sinfully good choices are chocolate brownie, hazelnut fudge and mint chocolate chip.

I think that it is wonderful that you can prepare ice cream at home with not as much fuss, although it may require more kitchen equipment like an electric beater or mixer and a great freezer to store it in. highly suggest that you give it a try. This recipe may last frozen for about a week, but it will surely be gone before you know it.

 

Ingredients:

200g white chocolate, chopped

1/2 cup sugar

1/4 cup water

4 large egg yolks

1 teaspoon vanilla essence

300ml thick cream

1/2 cup chocolate fudge or syrup

Chocolate for serving

 

In a small saucepan over medium heat, combine the sugar and water. Stir it for 2-3 minutes until the sugar dissolves. If the sugar sticks to the sides of the pan, just brush it with a brush dipped in water. Increase the heat to high and bring it to a boil. Reduce the heat and let it simmer for 3-5 minutes. Remove from heat and let it stand for 3-5 minutes or until the bubbles subside.

While making the sugar syrup, place the egg yolks and the vanilla essence in a large bowl. Mix them using an electric beater or mixer for 1 minute

After, place the white chocolate in a double boiler or heatproof bowl over hot water. Stir and let the chocolate melt. Set it aside.

Once the sugar syrup is a little cool and there are no more bubbles, slowly add it to the egg and vanilla mixture while whisking or mixing it constantly. Continue to whisk it until it becomes, thick, pale and lukewarm. Add the melted white chocolate and then continue to mix until it becomes thick.

Place the cream in a medium sized bowl and whisk it using an electric mixer or beater until it forms soft peaks. Gradually fold the cream into the chocolate mixture.

Pour the soft ice cream into a freezer proof, airtight container. Cover it and freeze it for an hour or until it sets.

Remove the ice cream from the freezer and fold in the chocolate fudge until it forms swirls in the ice cream. Cover the ice cream and freeze it overnight.

Place scoops of ice cream on a bowl or dessert glass. Garnish it with chocolates before serving.

 

Photo Courtesy Of: tsakshaug

Easy Chocolate Fudge

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This is a very simple dish, which would prove very popular. It’s creamy, crumbly, and full of flavour.

Fudge

Try a range of different flavours, and you can also use a range of fillings – candied fruit, biscuits and dried fruit are all great ideas.

It’s easy to make, but takes a while to clean up from afterwards, so place a little water in the pan, and heat up slightly to dislodge the bits that won’t come off easily!

To make 20 Squares
Butter, for greasing
125ml Whole Milk
450g Sugar
1tbsp Cocoa Powder
25g Butter
Few Drops of Vanilla essence

1. Grease and line a baking tray about twenty centimetres square, and around three centimetres deep. Line with baking parchment, but don’t worry about being neat with it.
2. Put the Milk, Sugar, Cocoa, Butter and Vanilla into a heavy-bottom pan and cook over a low heat. After a few minutes the mixture should be bubbling slightly around the edges, use a spoon to drop a small amount into a bowl of cold water. If it stays in shape, and you can pick it up and squeeze between your fingers, it’ll be ready.
3. Remove from the Heat, and pour the Fudge into the baking tray. Let it stand for a few minutes, then add any decorations that you want – make sure you add them whilst it’s still hot, so that they’ll hold fast.
4. Leave to cool completely in a fridge, before cutting into cubes, and serving.

Photo Courtesy of: American Candy Stand Cupcakes (Aust.)