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:

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

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.
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.
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.)
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.