You only need a few ingredients and a little time to make this creamy vanilla ice cream. It’s packed with vanilla flavor, and every spoonful is velvety smooth.
Already have some ice cream in the freezer? Pour on some of this homemade hot fudge. This sauce is so delicious and easy to make, it’s the perfect excuse to enjoy some more ice cream!
- 2 cups milk
- 2 cups heavy cream
- 3/4 cup sugar
- 4 egg yolks
- 2 tablespoons vanilla extract
In a medium saucepan, combine the milk, cream, and 1 tablespoon vanilla extract, and bring to a simmer over medium heat.
Once simmering, add the sugar. Cook, stirring occasionally, until the sugar has dissolved.
In a medium bowl, beat the egg yolks. Whisk in 1 cup of the vanilla cream mixture a little bit at a time until combined. Pour the egg mixture into the saucepan, and cook over medium-low heat, stirring occasionally. Cook until the cream custard reaches 175 degrees on a candy thermometer, or until it coats the back of a spoon.
Pour the custard into a large bowl, and freeze for at least 3 hours.
Once you are ready to make the ice cream, remove from the freezer, and stir in the remaining tablespoon of vanilla extract. Pour the custard into your ice cream maker, and freeze.
Once the ice cream is done, freeze for at least 3 hours before enjoying.
Makes 1 quart of ice cream.Adapted from Ice Cream and Frozen Desserts
Hot Fudge Sauce
- 2/3 cup semi-sweet chocolate chips
- 1/2 stick butter
- 1-3/4 cups sugar
- 1/2 cup water
- 1/4 cup light corn syrup
- 2 teaspoons vanilla extract
Over medium heat, combine the chocolate chips, butter, sugar, water, and corn syrup in a medium saucepan.
Stir continually until the chocolate and butter have melted, and the sugar has dissolved.
Once the mixture starts to boil, lower the heat. Continue to boil gently for 10 minutes.
Remove from the heat, and stir in the vanilla.
You can use the sauce the same day, or pour it into a jar or glass container and refrigerate. To re-heat the sauce, microwave until hot, about 3-5 minutes.
Makes 1 jar of hot fudge sauce, about 2 cups.Adapted from Ghirardelli