Chocolate Fudge Ice Cream

Instructions

1. Combine 1 1/2 cups (360 ml) whole milk, 1 cup (240 ml) heavy cream, sugar, cocoa powder, and fine sea salt in a medium saucepan. Split the vanilla bean and scrape the seeds into the pan, then add the pod. Whisk well to combine.
2. Heat over medium heat until the mixture is hot but not boiling, about 5-7 minutes, whisking occasionally to dissolve sugar and cocoa. Remove from heat and stir in the chopped bittersweet chocolate until smooth. Let mixture steep with vanilla pod for 15 minutes.
3. Remove vanilla pod. In a separate bowl, whisk together remaining 1/2 cup (120 ml) milk and 1/4 cup (60 ml) heavy cream.
4. In a small saucepan, combine corn syrup, 1/4 cup (50 g) sugar, and 1 tbsp (7 g) cocoa powder. Heat until sugar dissolves completely and mixture is glossy, about 3-4 minutes, stirring constantly. Remove from heat and let cool slightly.
5. Slowly whisk the hot chocolate mixture into the milk and cream mixture. Then combine all liquids and whisk well.
6. Chill the mixture in the refrigerator for at least 2 hours until thoroughly cold.
7. Churn the chilled custard in an ice cream maker according to the manufacturer’s instructions, about 25-30 minutes, until thickened.
8. Transfer half of the ice cream to a container. Drizzle half of the cooled chocolate fudge sauce (prepared earlier) over it. Layer the remaining ice cream and top with remaining fudge sauce, swirling gently with a knife.
9. Freeze the ice cream at least 4 hours or until firm before serving.