Strawberry Fudge Ripple Ice Cream

I told you that I would be back in the ice cream making business before long!! This stuff was just as magical as the first round. I know, I know...strawberries and chocolate are such an obvious pairing, but the tartness of the fruit and the velvety smooth chocolate sauce really had a wow factor that I couldn't get over. The process for making the ice cream base is exactly the same as Grapefruit White Wine Gelato except instead of grapefruit and wine, use pureed strawberries. This isn't exactly a low impact activity, but one that someone who likes to spend time idly in the kitchen (me) can enjoy. I wouldn't say that any of the individual steps are hard, it's just that there are a lot of steps, so this is best made when you have time to be relaxed while puttering around the kitchen to make it. I really love this ice cream and I am going to try a new combination soon.
Strawberry Fudge Ripple Ice Cream
Ingredients:
1 quart half and half
1 1/4 cups sugar
6 eggs yolks
10-12 strawberries
1 tsp. vanilla extract
6 oz. dark chocolate (1 1/2 bars)
1/4 cup light corn syrup
1. Heat half and half and sugar on medium heat until it is just about to boil.
2. Wash and slice the strawberries. Puree them in a food processor until they are smooth.
3. Separate the eggs and put the yolks into a bowl.
4. You want to combine the yolks and hot milk, but you don’t want to make scrambled eggs. You bring the yolks up to temperature gradually by adding a few tablespoons of the hot milk to the yolks and whisking them together.
5. Add add the yolky mixture into the saucepan of milk whisking well. Then add the strawberry puree and vanilla and whisk until combined.
6. Cook the mixture on medium heat, stirring occasionally, until it thickens – abut 10-15 minutes.
7. Pour through a strainer into a shallow container and place in the freezer.
8. To make the fudge, melt chocolate in a microwave safe bowl for 1 minute and then add the corn syrup and whisk thoroughly.
9. After the mixture has been in the freezer for about 3 hours, take it out and put the mixture into your food processor and blitz it until smooth. Put it back in the freezer overnight.
10. To get the fudge ripple effect, take the ice cream out in the morning and blitz it again until smooth. Then pour 1/3 of the ice cream back into a flat Tupperware container. Generously drizzle 1/2 chocolate fudge over the ice cream. Top with another 1/3 ice cream and repeat with the rest of the chocolate. Finish off with the rest of the ice cream and then back in the freezer for the final hardening.
11. Allow to harden up in the fridge. I found it best to scoop out with a real ice cream scoop to get the full ripple effect.
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