Fudge Ripple Ice Cream and Resolutions

Typically, I do not make New Years Resolutions.  My ideas for resolutions end up feeling the same every year (something related to the gym) or I have no ideas.  This year, I actually came up with some good ideas for NY resolutions so I thought I'd share.

2010 Resolutions:

1) Don't make so much ice cream. 

You are probably scratching your head right now, thinking "Isn't this a blog dedicated to ice cream?" Yes and no.  This blog is dedicated to finding the perfect scoop.  I have decided that I need to branch out a little more and focus on making other delectable scoops such as sorbet, frozen yogurt, gelato, and even a granita or two.  The ice cream list on my recipe page is much longer than the other lists...I need to help the other lists catch up.

2) Eat more ice cream.

Again, a stumper.  I definitely eat my share of ice cream, but most of the ice cream I make gets eaten by other people or sits in my freezer for a while.  I have decided that I need to start enjoying my creations more and thus eat more ice cream.  I also need to try other ice creams...therefore there will be more ice cream reviews posted in the upcoming months.

3) Improve my food photography skills.

All of the pictures on this blog are taken with my little point and shoot camera.  Not bad, if I say so myself, but I would really like to learn more about my camera and photography.  What is all of this stuff about aperture, white balance, and depth of field?  I intend to buy some books, read some blogs, and take a class.  Look for some yummy pictures in the upcoming year!

4) Take some time for myself.

Okay, this one sounds like one of those typically NY resolutions, but I need it this year. As you know, 2009 has been a busy year for me.  Free time has been filed with projects around the house or working on the blog.  I ran when the weather was nice and the sun stayed up past 5:00, but that has stopped.  I have decided to enroll in a yoga class...never taken yoga before...should be interesting.

5) Make candied bacon ice cream

This resolution is on here for my husband, who has been asking me to make candied bacon ice cream or another savory ice cream recipe for many months now.  The time has come.

Now without further ado, the ice cream recipe...

This recipe comes to you courtesy of my father, a HUGE fudge ripple ice cream fan.  The parents are coming into town this weekend so I decided to make some ice cream for my dad.  He complains about not being able to find a simple fudge ripple ice cream in grocery stores.  Using a base of vanilla ice cream, I added in swirls of fudge as well as chocolate covered peanuts and pretzels (another ice cream mix-in favorite of my dad's).  The result, a decadent dessert worthy of my Dad:)

Dad's Fudge Ripple Ice Cream

Make Vanilla Bean Ice Cream recipe.  While ice cream base is chilling in the refrigerator, make fudge ripple and chocolate covered peanuts and pretzels (recipes below). Chill in fridge to set.

Once ice cream base is chilled, pour ice cream base into an ice cream maker and freeze according to the manufacturer’s instructions.  When ice cream is near completion of churning, add chocolate covered peanuts and pretzels and continue churning until well combined. Pour a layer of fudge ripple into a plastic container (or other container for ice cream) and lightly spoon a layer of ice cream on top.  Continue to alternate layers of fudge and ice cream until the container is full.  Do not stir or ice cream will look muddy.

Press a sheet of plastic wrap directly onto the surface of the ice cream (to prevent ice crystals) and close with an airtight lid.  Freeze until firm, at least 4 hours.

 
Fudge Ripple
Recipe by David Lebovitz, A Perfect Scoop

1/2 cup (100 g) sugar
1/3 cup (80 ml) light corn syrup
1/2 cup (125 ml) water
6 tablespoons (50 g) unsweetened Dutch-process cocoa powder
1/2 teaspoon vanilla extract

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.  Continue to whisk until the mixture just comes to a boil.  Cook for 1 minutes, whisking frequently.  Remove from the heat, stir in vanilla, and let cool.  Chill in the refrigerator before using. 

 
Chocolate covered peanuts and pretzels
Adapted from recipe by David Lebovitz, A Perfect Scoop

3 ounces semi-sweet or bittersweet chocolate, chopped
1/4 cup pretzel sticks, broken into 1/2 inch pieces
1/4 cup roasted, unsalted peanuts

Place chocolate in a double boiler and stir until melted.  While chocolate is melting, cover a dinner plate with plastic wrap.  Once melted, remove chocolate from heat and stir in peanuts and pretzels until well coated.  Pour onto plastic lined plate and place in refrigerator to chill (break up into small pieces once chilled before adding to ice cream).

Comments

[Kevin]

Awesome! Just crazy on these chocolate recipies. Nice dish would try this.

[Karine]

This looks delicious! Thanks for sharing :)