Buttermilk Fudge Ice Cream
Indulge in the luscious combination of tangy buttermilk and rich fudge with this decadent Buttermilk Fudge Ice Cream recipe. This creamy homemade treat features a velvety custard base made with heavy cream, egg yolks, and a splash of vanilla, balanced by the subtle tang of buttermilk for a unique twist on traditional ice cream. Swirled throughout is a glossy, chocolatey fudge ribbon crafted from cocoa powder, semi-sweet chocolate chips, and a touch of butter for deep, luxurious flavor. Perfectly churned for a smooth texture, each bite offers a delightful contrast of creamy tanginess and intense chocolate richness. Ideal for summer indulgence or as a show-stopping dessert, this recipe is a must-try for ice cream lovers looking for something extraordinary.
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Buttermilk
- 0.75 cup Granulated sugar
- 2 teaspoons Vanilla extract
- 5 large Egg yolks
- 0.25 cup Unsweetened cocoa powder
- 1 cup Semi-sweet chocolate chips
- 2 tablespoons Unsalted butter
- 2 tablespoons Light corn syrup
- 0.25 teaspoon Salt
Instructions
In a medium saucepan, whisk together 1 3/4 cups of the heavy cream, granulated sugar, and a pinch of salt. Warm the mixture over medium heat until hot but not boiling.
In a separate bowl, whisk the egg yolks until smooth. While whisking constantly, slowly drizzle about 1/2 cup of the hot cream mixture into the yolks to temper them.
Pour the tempered yolks back into the saucepan with the remaining cream mixture, stirring constantly. Cook over medium-low heat, stirring, until the mixture thickens slightly and coats the back of a spoon (about 170–175°F). Do not let it boil.
Remove the saucepan from heat and stir in the vanilla extract. Allow the custard base to cool to room temperature, then stir in the buttermilk.
While the base cools, prepare the fudge swirl. In a small saucepan, combine the cocoa powder, semi-sweet chocolate chips, remaining 1/4 cup of heavy cream, butter, corn syrup, and salt. Heat over low heat, stirring until smooth and glossy. Remove from heat and allow to cool to room temperature.
Once the custard base has cooled, chill in the refrigerator for at least 2 hours or overnight for best results.
Churn the chilled custard in an ice cream maker according to the manufacturer’s instructions, typically 20–25 minutes, or until thickened to a soft-serve consistency.
Layer one-third of the churned ice cream into an airtight container. Drizzle a few spoonfuls of the fudge swirl over the layer. Repeat the process, layering ice cream and fudge swirl, ending with a fudge swirl on top. Avoid over-mixing to maintain distinct swirls.
Cover the container tightly and freeze for at least 4 hours or until firm. Serve and enjoy the creamy, tangy, and chocolaty delight of Buttermilk Fudge Ice Cream.
Nutrition Facts
Calories |
3871 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 268.3 g | 344% | |
| Saturated Fat | 155.7 g | 778% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1491 mg | 497% | |
| Sodium | 1055 mg | 46% | |
| Total Carbohydrate | 344.4 g | 125% | |
| Dietary Fiber | 32.8 g | 117% | |
| Total Sugars | 283.4 g | ||
| Protein | 44.8 g | 90% | |
| Vitamin D | 5.5 mcg | 27% | |
| Calcium | 474 mg | 36% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 1351 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
