Ingredients
Caramel Ice Cream Base
- 1 3/4 cups heavy cream (room temperature)
- 3/4 cup granulated sugar (divided)
- 3/4 cup milk
- Pinch of salt
- 5 large egg yolks
- 1 cup broken up Oreos
Fudge Ripple
- 1/2 cup granulated sugar (+ 2 tablespoons sugar)
- 1/2 cup water
- 6 tablespoons Dutch-processed cocoa powder
- 1/4 cup corn syrup
- Pinch of salt
- 1 ounce bittersweet chocolate, finely chopped
- 1/2 teaspoon vanilla extract
Instructions
- Prepare Caramel Ice Cream Base: Set the heavy cream near the stove for easy access. In a heavy saucepan over medium-high heat, melt 1/2 cup of sugar by stirring until it turns a dark caramel color. Remove from heat and carefully pour in the cream; the mixture will bubble vigorously. Stir until caramel is smooth.
- Add Milk and Salt: Stir in the milk and a pinch of salt into the caramel mixture. Heat over medium-high until it nearly simmers, then reduce to medium heat.
- Temper Egg Yolks: Whisk together the egg yolks and remaining 1/4 cup of sugar in a separate bowl. Slowly pour about 1 cup of the hot caramel mixture into the yolks, whisking constantly to temper.
- Cook Custard: Return the tempered yolks to the saucepan with the rest of the hot caramel mixture. Cook over medium heat, stirring constantly, until the mixture reaches 175°F and thickens enough to coat the back of a spoon, leaving a clear line when you run your finger through it.
- Cool Custard: Remove from heat and cool completely, preferably overnight, to develop flavors and ensure proper texture.
- Make Fudge Ripple: In a small saucepan, whisk together 1/2 cup granulated sugar, 2 tablespoons sugar, water, cocoa powder, corn syrup, and a pinch of salt over medium-high heat. Cook, whisking frequently, until it starts to simmer and the sugar dissolves.
- Add Chocolate and Vanilla: Remove from heat and add chopped bittersweet chocolate. Let stand until the chocolate melts, then whisk smooth and stir in vanilla extract. Refrigerate until cold.
- Churn Ice Cream: Pour the cooled caramel custard into an ice cream maker and churn according to manufacturer’s instructions.
- Fold in Oreos and Ripple Fudge: Near the end of churning, fold in the broken Oreos gently. Layer the churned ice cream with chilled fudge ripple to create ribbons before freezing until firm.
Notes
- Ensure to temper the eggs properly to prevent scrambling when combining with hot liquids.
- Cooling the custard overnight enhances the overall creaminess and flavor depth.
- The fudge ripple must be cold before swirling to maintain distinct ribbons in the ice cream.
- Use Dutch-processed cocoa powder for a richer, smoother fudge flavor.
- Allow the ice cream to firm up in the freezer after layering for a few hours for ideal texture.
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
