Fudge Brownie Ripple Ice Cream - 100th Post!!

My 100th Post!!

I remember when I couldn't believe I had two pages of posts. With seven entries displaying per page, it was a big deal for me to have to click to see older posts. I didn't know how I was going to do it then, and I still really don't know how I'm doing it now. All I know is that my motives haven't really changed. 100 posts in and I'm not trying to get everyone and their dog reading my blog. A few people are great, but I really don't want to dedicate the time to having thousands of hits a week. I'm happy with the pictures I have, they show what the dish is. Sure they aren't the prettiest or have the best lighting or whatever but they do the job. At the end of the day I enjoy it. I have fun making new things and searching for new recipes, and I realize I have a lot to say about the adventures that go into making each dish. This blog has done it's job though as it is a place to store things I have made and my notes on what worked and what didn't and I can honestly say that I enjoy referencing back to a recipe that is written up by me. It follows a procedure for how my brain works and my kitchen and equipment operate. And really, that's enough for me.

Now I know it's kinda cold out for ice cream (but we are going through a pretty mild spell here), but one of the ladies I work with just got back from Hawaii and she kept raving about these milkshakes she had that she was sure were made with homemade ice cream, etc. So I left work and headed to the store to buy cream. I was making ice cream in February, even if I had to eat it wrapped in a blanket. The plan started out with making brownie batter ice cream, but as I was sitting in the grocery store parking lot on my phone trying to find a recipe I knew I had seen before, I decided to go in a different direction because I have to be honest, I'm not much of a chocolate ice cream fan. It's kinda like blueberries and strawberries. I love the real thing, but don't you dare put them as an ice cream base.

Ice cream is a fair bit of work and it takes a bit of time but it's fun to make. The only problem is that there is two smells guaranteed to turn my stomach and that is warm milk and eggs cooking. Unfortunately, those two smells combined don't make it smell any better and it took a long time for the custard to cook so I was all too familiar with the smells. It amazes me though that something that smells so bad (in my opinion) while it's cooking can taste so amazing after it cools. It's magic.

The fudge sauce is not as bitter as the chocolate sauce I made recently which is a good thing in my eyes.

Fudge Ripple recipe is displayed on epicurous.com, but is actually from David Lebovitz's The Perfect Scoop. 

Ingredients

Fudge Ripple
1/2 C. Sugar
6 Tbsp. Cocoa
1/3 C. Light Corn Syrup
1/2 C. Water
1/2 Tsp. Vanilla

1 Batch Vanilla Ice Cream
2 1/2 C. Brownies, cubed & frozen

Directions

Fudge Ripple

~In a small saucepan mix sugar and cocoa. Add in corn syrup and water and heat until it reaches a boil, stirring constantly.

~Allow it to bubble and thicken for about a minute then remove from heat and add vanilla. Stir.

~Place in fridge to cool completely before adding to ice cream.

Ice Cream
~Make ice cream custard, when cool freeze in ice cream maker

Ice Cream Assembly

~In container place a layer of vanilla ice cream. Top with a generous drizzle of fudge (don't mix it in).

~Place layer of ice cream on top. Topped with brownie cubes.

~Repeat layers until you run out of ingredients.

~Finish the top with a drizzle of fudge and gently swirl it in to the top layer of ice cream.

~Sprinkle the edges with some crumbled bits of brownie.

~Place ice cream in freezer to set.

Enjoy