This has the authentic taste of that old-fashioned ripple of fudge. You can swirl it through just about any ice cream you like. Try it in old-fashionedTin Roof Ice Creamwith chocolate-covered peanuts.
Ingredients
Makes 1 cup (250 ml)
Step 1
Whisk together the sugar, corn syrup, water, and cocoa powder in a medium saucepan. Heat over medium heat, whisking constantly, until the mixture begins to bubble at the edges.
Step 2
Continue to whisk until it just comes to a low boil. Cook for 1 minute, whisking frequently. Remove from the heat, stir in the vanilla, and let cool. Chill in the refrigerator before using.
Mixing it in:
Step 3
The Fudge Ripple should be thoroughly chilled, as it’s easiest to use when very cold. Just before you remove the ice cream from the machine, spoon some of the Fudge Ripple onto the bottom of the storage container. As you remove the ice cream from the machine, layer generous spoonfuls of the sauce between layers of ice cream. Avoid stirring the Fudge Ripple, as it will make the ice cream muddy looking.
Variation:
Step 4
Mocha Ripple:
Substitute strongly brewed espresso for the water in the recipe, or stir in 1 tablespoon of best-quality instant coffee granules after you boil the mixture.
Fudge Ripple can be stored for up to 2 weeks, covered, in the refrigerator.
Leave a Review
Reviews (1)
Back to TopThis may be a silly question, but I'm trying to make a tin roof ice cream for my husband and I need it as sugar free as possible. If I replaced the sugar with Splenda, would it ruin the taste?
jeckalee79
San Antonio, TX
3/14/2017
