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Chunky fudge & coffee ripple ice cream

Chunky fudge & coffee ripple ice cream

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(3 ratings)

Prep: 15 mins Cook: 20 mins Plus cooling, churning and freezing

Moderately easy

Serves 6
Your friends and family will love this tasty ice cream with a fudge twist

Nutrition and extra info

  • Freezable

Nutrition per serving

  • kcalories603
  • fat45g
  • saturates25g
  • carbs46g
  • sugars42g
  • fibre1g
  • protein7g
  • salt0.17g
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Ingredients

  • 3 tbsp instant coffee granules
  • 210g pot coffee sauce
  • 8 pieces of dairy fudge, squashed into smaller chunks
  • 1 plump vanilla pod

    Vanilla

    van-ill-ah

    The sun-dried seed pod of a type of climbing orchid, vanilla has an inimitable soft, sweet…

  • 300ml full-fat milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 300ml double cream

    Cream

    cree-m

    Fresh unpasteurised milk quickly separates and the fat rises to the top. This fat layer is then…

  • 4 egg yolk
  • 100g golden caster sugar

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Method

  1. Place a container in the freezer. Split the vanilla pod lengthways, scrape the seeds out with the point of the knife and tip into a pan with the milk, cream and pod. Bring to the boil, then remove from the heat and leave to infuse for at least 20 mins. For the best flavour, this can be done a few hours beforehand and left to go cold (see tip, below).

  2. In a large bowl, whisk the sugar and egg yolks together for a few minutes until they turn pale and fluffy. Put the vanilla cream back on the heat until it’s just about to boil. Stir through the coffee granules then carefully sieve the liquid onto the yolks, beating with the whisk until completely mixed.

  3. At this point, get a large bowl of iced water and sit a smaller bowl in it. Pour the custard back into the pan and cook on the lowest heat, stirring slowly and continuously, making sure the spoon touches the bottom of the pan, for about 10 mins until thickened (see rules, below). Strain the custard into the bowl sitting in the iced water and leave to cool, then churn until scoopable (see methods, below).

  4. Layer the cold container with ice cream and spoonfuls of coffee sauce and fudge pieces. Freeze overnight and serve.

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Comments (7)

sjcraven's picture

Really great recipe - the ice cream is gorgeous - restaurant quality result.

Couldn't find coffee sauce so combined a can of condensed milk with a big ole slug of coffee essence and drizzled that over instead. Worked perfectly.

Will make double the quantity next time though - only makes about a pint of ice cream.

docinho's picture
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This ice cream is amazing! I originally made it so I could have a treat in the freezer that my boyfriend wouldn't snuffle up first as he is not a fan of coffee. Alas though - this ice cream changed his mind.

Only think I would change is not to put as much coffee in as it was a bit strong.

peteclimbing's picture

Hi, do you know where I can find coffee sauce?

gervais's picture
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Forgot to add the star rating!

gervais's picture
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Just discovered this recipe again ,I had forgotten how good it was, I live in Australia where Roquefort cheese only arrived a few years ago so forget about coffee sauce!! Caramel sauce is a good alternative, but I'll just have to imagine how good the 'real' recipe would be.

teamben's picture
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very tasty stuff, used chocolate sauce as we couldnt find any coffee

albertine's picture

I haven't made this, but I'd like to. But coffee sauce? What is that? And where would I find it?

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