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Double Chocolate Ripple Rum Truffle Ice cream

This was a bit of a delicious experiment that started when making chocolate ice cream with the kids yesterday. We did make a little old fashioned fudge sauce as a topping for the kids but I also swirled it through the ice cream along with some chopped homemade rum truffles for the adults. The result will satisfy the most die hard chocolate and ice cream lovers alike.

The recipe for the rum truffles was posted earlier in the month. Find it here:

Chocolate Ice Cream

In a medium saucepan, whisk together well, until pale and thickened

3/4 cup sugar
4 egg yolks
1/3 cup cocoa (add another couple of tablespoons if you like a darker chocolate flavour)

Slowly whisk in

2 cups scalded whole milk

Stir over medium heat until mixture thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes. Do not boil or mixture may curdle.
Chill the custard until cold.

Whip to soft peaks

1 cup whipping cream

Fold into the custard and process in an ice cream maker for about 25 minutes. Turn Ice cream into a large bowl. Freeze for about an hour before serving.

I really like this ice cream with chopped rum truffles added at the end. Chocolate orange truffles are excellent too. You can also roughly fold in 1 cup fudge sauce at the end as well if desired. Only fold a few times to create a chocolate swirl effect.

Fudge Sauce

1/4 cup cocoa
7 ounces whole or evaporated milk
3 tbsp melted butter
1 cup sugar
Pinch salt
Combine cocoa and sugar then whisk in remaining ingredients and bring to a gentle boil for 3 minutes. Cool completely and serve over your favourite ice cream.

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