Mocha Fudge Swirl Ice Cream


Mocha Fudge Swirl Ice Cream

Nutritional Facts
Serving Size: 
1/2 cup
Calories from Fat: 
52.93kcal
Calories: 
134
Total Fat: 
5.92g
Saturated Fat: 
3.28g
Cholestrol: 
55.88mg
Sodium: 
63.35mg
Dietary Fiber: 
0.93g
Total Carbohydrate: 
20.56g
Sugars: 
18.44g
Protein: 
3.97g
Calcium: 
92.63mg
Total Time: 12 hours, 30 minutes
Prep Time: 30 minutes
Source: 
Makers of LACTAID® Brand Products

This coffee-flavored chocolate ice cream is swirled with ribbons of homemade fudge sauce.

Yields/Serves: 
16
servings
Ingredients: 
Fudge Sauce:
3 tablespoons butter
2/3 cup sugar
1/3 cup unsweetened cocoa powder
1/2 cup LACTAID® Whole Milk
1/2 teaspoon vanilla
Ice Cream:
3 eggs, beaten
4 cups LACTAID® Whole Milk
1 cup sugar
3 tablespoons unsweetened cocoa powder
1 tablespoon instant coffee crystals
  1. Prepare Fudge Sauce. In a small saucepan melt butter over low heat. Stir in 2/3 cup sugar and 1/3 cup unsweetened cocoa powder until nearly smooth. Stir in 1/2 cup LACTAID® Whole Milk. Heat and stir until mixture comes to boil and is smooth. Remove from heat. Stir in vanilla. Cool slightly; cover and chill.
  2. In a medium saucepan combine eggs and 2 cups of the LACTAID® Whole Milk. Stir in sugar, cocoa powder, and coffee crystals. Cook and stir over medium heat until mixture coats a metal spoon (about 5 minutes). Stir in remaining 2 cups LACTAID® Whole Milk.
  3. Cover the surface with plastic wrap. Refrigerate several hours or overnight until completely chilled. (Or, place the saucepan in a sink of ice water to chill quickly.)
  4. Freeze in a 4- to 5-quart ice cream freezer according to manufacturer’s directions. Remove ice cream paddle. Stir in the chilled Fudge Sauce just until swirled.
Notes: 

Homemade ice cream tastes better and melts more slowly if it is ripened before serving. To ripen ice cream in a traditional-style ice-cream freezer, after churning, remove the lid and dasher and cover the top of freezer can with waxed paper or foil. Plug the hole in the lid with a small piece of cloth; replace the lid. Pack the outer freezer bucket with enough ice and rock salt to cover the top of the freezer can, using 4 cups ice to 1 cup salt. Ripen about 4 hours. When using an ice-cream freezer with an insulated can, after churning, remove dasher. Replace lid. Cover the lid with ice and cover with a towel. Ripen about 4 hours.