ha!
6 weeks in
and i finally get to say it
f is for fudge ripple
as in my blog
and its namesake
ice cream
growing up, there was always a carton of fudge ripple in the freezer
my mom would buy it
as
it was just about the only flavor
we all could agree on
i remember it tasting glorious
but i have a feeling
that given a pint today
i would probably turn up my nose
i'm thinking
it might have been ice milk
not sure
and my mom would never
cop to buying ice milk
just like she would never admit
that
when we didn't finish our glass of milk
at breakfast
it reappeared
fully chilled
at dinner
and it might have been powdered
but i don't have evidence of that
only speculation
in honor of the letter F
and my blog
i present to you
a scoop
of fudge ripple ice cream
creamy and melty
and
yummy
1 1/2 cups milk
3/4 cup vanilla sugar *
6 large egg yolks
1 tsp vanilla extract
pinch salt
1 1/2 cups heavy cream
place the milk, sugar and salt in a saucepan over low heat. Cook to a simmer. Meanwhile, place egg yolks in a bowl and whisk until they lighten in color a bit. When the milk is at a simmer, slowly pour it into the yolks to temper. Return all to the saucepan and slowly cook until it begins to thicken. Remove from heat and let cool for about 15 minutes. Stir in the cream and vanilla and refrigerate until cold. Freeze in your ice cream freezer. Once the ice cream is frozen, hand stir in the ganache. Make sure the ganache is cool, otherwise it will just make chocolate ice cream....which is also good.
*i use vanilla sugar which i make by grinding used vanilla beans with granulated sugar. It is not necessary for this recipe. If you use plain sugar, you might want to bump your vanilla up a bit (maybe an additional tsp)..if you like your ice cream really vanilla-y
I am participating in alphabe-thursday over at
you should go check it out
and see what all the fun is about
this week
sponsored by the letter F