This will prevent a skin from forming on top of the custard. Cover with plastic wrap, carefully pressing wrap down onto the surface of the cream mixture. Add vanilla paste or extract and let cool to room temperature, stirring occasionally. Pour mixture through sieve into cold cream, discarding any solids. Pour yolk mixture back into the saucepan and return to medium heat, stirring constantly, until the mixture thickens slightly and coats the back of a spatula, about 5 to 7 minutes, or until it reaches approximately 165 to 170✯.You want to do this gradually doing so will temper the egg yolks rather than cook them. Slowly whisk in some of the warm cream mixture, 1/3 cup at a time, until about half of the cream mixture has been incorporated and yolk mixture is warm to the touch. Cook gently over medium heat, stirring regularly, until sugar is dissolved and mixture just starts to steam. In a saucepan, combine remaining cream, milk, sugar, and salt.Place a fine mesh sieve over the top of both bowls. Pour 1 cup of the heavy cream into a heat-proof bowl and nest inside a larger bowl filled with ice water.Fudge chunks and sea salt just might change your ice cream game forever (and that’s a good thing). Then cut up the cold chocolate into good-sized chunks, and freeze them (they will melt if left at room temperature, so you want them to be as cold as possible before stirring into your freshly-churned ice cream). The fudge chunks are made by melting chocolate with corn syrup and a splash of heavy cream the paste-like concoction then spread into a thin layer and chilled until firm. Or maybe you use the fudge chunks in a banana ice cream base for a spot-on replica of one of my favorite ice cream flavors of all time. Maybe you forgo the fudge chunks and drizzle in melted chocolate (Jackson Pollock style) for a Stracciatella-like effect. Either could be used independently or in conjuction with another flavor or mix-in. This is essentially a two-part recipe: the fudge chunks and the sea salt vanilla ice cream base. Mary Poppins was wrong: it’s not just a spoonful of sugar, but a hearty pinch of salt that makes everything better, in the most delightful way of course. SUPER vanilla, if you will, the salt intensifying the aromatic flavors of the bean in ways you can only imagine it would. The results are astounding, it’s a vanilla unlike any you’ve ever tasted. The sea salt was a wild idea in an attempt to make the vanilla base more than just plain ol’ vanilla. Vastly superior to plain old chocolate chunks in terms of texture. Turns out melted chocolate mixed with a bit of corn syrup and cream is the perfect solution: the modeling chocolate-like material stays slightly chewy even when frozen. Fudge chunks should be fudgy, softer with a bit of chew to them, not hard chunks of chocolate.Īnd that’s exactly what I set out to create. I’ll admit to have posted a recipe or two claiming just that, but it’s kind of a cop out. Let me get one thing clear: when it comes to ice cream, chocolate chips do not fudge chunk make.