Best 5 Malted Milk Fudge Ripple Ice Cream Recipes

MALTED MILK FUDGE RIPPLE ICE CREAM

Steps:

• In a large bowl, whisk together 2 cups/470 milliliters heavy cream, the malt powder and the vanilla. Set a mesh strainer over the bowl. Set aside.
• In a medium saucepan, heat remaining 1/2 cup/120 milliliters heavy cream, the milk, the sugar, the malt syrup (if using) and the salt over medium heat.
• In a medium bowl, whisk the egg yolks. Slowly pour the warm milk mixture into the yolks, whisking constantly, then scrape the warmed yolk-milk mixture back into the saucepan.
• Stir the mixture constantly over medium heat with a wooden spoon or heatproof plastic spatula, scraping the bottom as you stir, until mixture thickens and coats the spatula, about 5 minutes. Pour the custard through the strainer into the malted milk-cream mixture and whisk well. Let the mixture cool to room temperature, then chill mixture thoroughly in the refrigerator, at least 4 hours.
• Meanwhile, prepare the fudge: Whisk together sugar, malt syrup, cocoa powder, salt and 1/2 cup/125 milliliters water in a medium saucepan. Place over medium heat, whisking constantly, until the mixture begins to bubble at the edges.
• Continue to whisk until it just comes to a low boil. Cook for 1 minute, whisking frequently. Remove from the heat, stir in the vanilla and let cool. Chill in the refrigerator for at least 2 hours, covered, before using. Fudge can be made up to 1 week ahead and stored in the refrigerator.
• Freeze the ice cream in your ice cream maker according to the manufacturer's instructions.
• To create the ripple effect, dollop large spoonfuls of fudge ripple into your ice cream storage container. Top with a layer of freshly churned ice cream, then another layer of fudge. Repeat until all of the fudge and ice cream are layered. (If you have any fudge left over, serve it on top of the ice cream.) Give the mixture a quick stir to swirl together the fudge and ice cream, but don't overdo it. You're looking for marbling. Freeze for at least 2 hours before serving.
• Serve ice cream topped by dollops of whipped cream or crème fraîche, crushed malted milk balls or malted milk powder, and any leftover chocolate fudge.

MALTED MILK FUDGE

Steps:

• Grease a 9-by-13-inch pan lightly with cooking spray and then line it with parchment so that the paper hangs over all the sides (this will allow you to remove the fudge from the pan).
• Combine the sugar, butter, cream, vanilla and salt in a large saucepot over high heat. Bring to a boil and then cook until the mixture reaches 240 degrees F on a candy thermometer, about 4 minutes.
• Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, mix the milk chocolate and white chocolate chips, marshmallow cream and malted milk powder. With the speed set to low, slowly pour in the boiling sugar mixture and paddle until well combined.
• Pour the fudge into the prepared pan; tap the pan to even out the fudge. Evenly sprinkle the broken malted milk balls over the top of the fudge and lightly press them down into the fudge.
• Chill the fudge until completely cooled, about 3 hours. Remove the fudge from the pan and cut it into squares.
• Serve with vanilla ice cream. Store any remaining fudge in an airtight container.

FUDGE RIPPLE

Steps:

• 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 it just comes to a low boil. Cook for 1 minute, whisking frequently. Remove from the heat, stir in the vanilla, and let cool. Chill in the refrigerator before using.
• Mixing it in:
• The Fudge Ripple should be thoroughly chilled, as it's easiest to use when very cold. Just before you remove the ice cream from the machine, spoon some of the Fudge Ripple onto the bottom of the storage container. As you remove the ice cream from the machine, layer generous spoonfuls of the sauce between layers of ice cream. Avoid stirring the Fudge Ripple, as it will make the ice cream muddy looking.
• Variation:
• Mocha Ripple: Substitute strongly brewed espresso for the water in the recipe, or stir in 1 tablespoon of best-quality instant coffee granules after you boil the mixture.

FUDGE RIPPLE (MIX-IN FOR HOMEMADE ICE CREAM)

Steps:

• Combine water, sugar, corn syrup and cocoa powder in a saucepan.
• Bring slowly to a low boil, stirring constantly; be sure to break up any lumps of cocoa.
• Wen mixture begins to bubble around edges, bring all the way to a low boil and cook, stirring constantly, for about a minute.
• Remove from heat and stir in vanilla.
• Let cool, then refrigerate.
• Add to ice cream as described above.

FUDGE MALTED ICE CREAM

Steps:

• In saucepan, combine sugar, malted milk powder, and flour.
• Gradually stir in 2 cups of cream.
• Cook and stir until thickened and bubbly.
• Stir a moderate amount of the hot mixture into eggs. Return to hot mixture.
• Cook and stir 1 minute more. Add fudge topping; mix well.
• Chill until cool,.
• Stir in remaining cream and vanilla.
• Add in gradually into ice cream maker following machine directions (about 30 min) and then freeze in freezer for 4+ hours.