Strawberry Fudge Ice Cream
- Yield servings
Homemade bits of fudge swirl through a creamy strawberry ice cream.
Mark Boughton Photography
Ingredients
- Fudge Bits:
- 1 1/2 cups sugar
- 1/2 cup (1 stick) plus 2 tablespoons butter
- 1/3 cup evaporated milk
- 6 ounces semisweet chocolate chips
- 3/4 cup marshmallow creme
- 1/4 teaspoon vanilla extract
- Ice Cream:
- 1 1/2 cups fat-free milk
- 1 1/2 cups 2 percent reduced-fat milk
- 1 1/2 cups sugar
- 4 tablespoons flour
- 4 -- eggs
- 4 cups pureed strawberries mixed with 1/4 cup sugar
- 1/2 cup finely diced strawberries
- 1 teaspoon vanilla extract
- 3 to 4 cups heavy cream
Instructions
- Fudge Bits: Combine butter, sugar and milk in a heavy saucepan. Bring to a full boil over low heat, stirring constantly. Continue boiling 5 minutes, stirring. Remove from heat. Add remaining ingredients and stir until well combined and melted. Pour into a greased 13 x 9-inch pan and let cool completely. Cut into tiny bits for ice cream.
- Ice Cream: In the top of a double boiler or a bowl set over a pot of simmering water, heat milks. In a medium bowl, combine sugar, flour and enough warm water to make a smooth paste. Stir back into double boiler. Cook, stirring, until thickened. Cover and cook 10 minutes.
- Beat eggs slightly and stir into milk mixture very slowly. Cook 5 to 6 minutes. Remove from heat and let cool slightly. Refrigerate until completely cool. Add heavy cream, vanilla and strawberries. Freeze in a large crank freezer until difficult to turn. Stir in fudge bits.
Recipe by Beth Vohaus, courtesy of Miss Martha's Ice Cream Crankin'
