Ben & Jerry's New York Super Fudge Chunk
Submitted by zokim
Make Ben & Jerry’s New York Super Fudge Chunk at home: rich chocolate ice cream loaded with white and dark chocolate chunks, pecans, walnuts, and chocolate-covered almonds.
YIELD
1 servingsPREP
20 minCOOK
20 minREADY
40 minNow you can churn this legendary Ben & Jerry’s flavor right in your own kitchen.
The base starts with unsweetened chocolate melted into milk, then folded into a custard of whisked eggs, sugar, heavy cream, and vanilla.
Once that mixture is cold and churned, in go the chunky goods: coarsely chopped white chocolate, semi-sweet chocolate, pecans, walnuts, and halved chocolate-covered almonds.
Every scoop is a treasure hunt of textures and flavors, from the deep, fudgy base to the snap of chocolate and the crunch of toasted nuts.
Makes one generous quart that probably won’t last the night.
Kitchen Tips
- Melt the chocolate over hot, not boiling water. Boiling water can cause the chocolate to seize up and turn grainy. Low and slow is the move.
- Chill the base thoroughly before churning, at least 1 to 3 hours. A cold base freezes faster in the machine, which means a creamier, smoother texture.
- Add the chunks near the end of churning, about 2 minutes before the ice cream is done. This distributes them evenly without crushing them into crumbs.
- Chop the nuts and chocolate coarsely. Big, chunky pieces are what make this flavor iconic. Don’t over-process.
Ingredients
Directions
Combine the coarsely chopped chocolate, pecans, walnuts and chocolate covered almonds in a bowl, cover and refrigerate.
Melt the unsweetened chocolate in the top of a double boiler over hot, not boiling water.
Whisk in the milk, a little at a time, and heat, stirring constantly, until smooth.
Remove from the heat and let cool.
Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes.
Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more.
Add the cream, vanilla and salt and whisk to blend.
Pour the chocolate mixture into the cream mixture and blend.
Cover and refrigerate until cold, about 1 to 3 hours, depending on your refrigerator.
Transfer the cream mixture to an ice cream maker and freeze following the manufacturer’s instructions.
After the ice cream stiffens (about 2 minutes before it is done), add the chocolate and nuts, then continue freezing until the ice cream is ready.
Makes one Generous Quart.
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