Dark Chocolate Fudge Ice Cream Recipes

DARK BROWNIE FUDGE ICE CREAM

Steps:

• Combine whipping cream and milk in a small saucepan over medium heat. Cook for 2 minutes. Stir in ground espresso. Gently add chocolate chips and stir continuously until chocolate melts and is fully blended with the cream mixture, making sure nothing sticks to the bottom of the pan.
• Stir in brown sugar until dissolved, reducing heat to low when the mixture starts to boil. Mix in cocoa powder until incorporated. Add butter; stir until melted. Stir in vanilla extract. Continue stirring over low heat until mixture is dark brown and smooth.
• Pass the mixture through a fine strainer to remove espresso granules, then pour into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.

DARK CHOCOLATE FUDGE ICE CREAM

Steps:

• In a double broiler, melt the chocolate with the coffee powder over hot, not simmering, water.
• In a heavy saucepan, scald the cream and milk with the sugar, salt and vanilla bean (whole).
• Stir to be sur the sugar is dessolved.
• Add the melted chocolate and mix until smooth.
• Remove the vanilla bean, split it lengthwise and scrape the seeds into the chocolate cream.
• Discard the pod.
• Chill the chocolate cream thoroughly, either over ice or in the refrigerator.
• Then freeze in an ice cream maker following the manufacturers instrunctions.

DARK CHOCOLATE ICE CREAM

Steps:

• Bring whole milk and 1/2 c sugar to 175 degrees in a heavy saucepan over medium heat, stirring until sugar is dissolved.
• Meanwhile, use an electric mixer to beat remaining 1/4 c sugar with yolks until mixture turns pale yellow and thickens, about 2 minutes. Beat in cocoa powder until mixture is smooth.
• Slowly beat 1/2 c hot milk from pan into yolk mixture. Pour this mixture back into saucepan. Stirring constantly, cook this mixture over medium-low heat for 8 to 10 minutes, until custard reaches 175°F on a thermometer and coats the back of a spoon.
• Remove saucepan from heat; strain custard into a plastic bowl with a lid. Add chopped bittersweet or semisweet chocolate to the hot custard and stir constantly until chocolate melts. (note: I grated my chocolate instead of chopping it so it would combine easier.) Whisk in heavy cream and vanilla.
• Cool custard to room temperature. Seal container and refrigerate until custard is cold, about 4 to 8 hours. (Note: I usually make the ice cream mixture the night before, then chill overnight and make the ice cream in the ice cream maker first thing in the morning, that way I know its cold enough!).
• Pour into an ice cream machine and freeze as directed (I have a cuisinart and it takes 25 minutes).

CREAMY DARK CHOCOLATE FUDGE

Steps:

• In a heavy saucepan, over low heat, melt chips and miniature marshmallows with sweetened condensed milk and salt. Remove from heat; stir in nuts and vanilla.
• Spread evenly into wax paper-lined 8 or 9-inch square pan.
• Chill for 2 hours or until firm.
• Turn fudge onto cutting board; peel off paper and cut into squares.
• Store loosely covered at room temperature.