In a small saucepan set over low heat or a double boiler, melt chocolate, corn syrup, and cream until chocolate is melted and mixture forms a smooth paste. While ice cream base is chilling, make the fudge chunks. ![]() Refrigerate until completely cool, at least 3 hours or overnight if possible. 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.
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