Vanilla Bean Ice Cream with Hot Fudge Sauce
The really great thing about homemade ice cream is—well, everything!
By Ree Drummond
Jump to recipe
Yields:
12 serving(s)
Prep Time:
30 mins
Total Time:
13 hrs 30 mins
Don't be intimidated by making your own vanilla ice cream and hot fudge sauce! It's easier than it looks, plus the freezer does most of the work for you.
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Ingredients
for the ICE CREAM
- 2 cups half-and-half
- 1 1/3 cups sugar
- 1 vanilla bean, split in half lengthwise, seeds scraped out
- 5 large egg yolks
- 2 cups heavy cream
for the HOT FUDGE SAUCE
- 1 cup unsweetened cocoa powder
- 1 cup sugar
- 1 cup heavy cream
- 1 stick salted butter, cut into pieces
- 1 Tbsp. vanilla extract
Directions
- Step 1For the ice cream: Heat the half-and-half and sugar in a large saucepan over low heat. Add the vanilla seeds and bring to a simmer, stirring occasionally. Remove from the heat.
- Step 2Beat the egg yolks in a large bowl with a mixer on medium-high speed until pale yellow and thick, 3 to 5 minutes. Temper the yolks by slowly drizzling in 1 cup of the hot half-and-half mixture, whisking constantly. Pour the tempered egg yolk mixture into the saucepan with the rest of the half-and-half mixture, whisking gently as you add it. Simmer over low heat, stirring constantly with a wooden spoon, until very thick, about 5 minutes. The mixture should be thick enough to coat the back of the spoon but not as thick as pudding.
- Step 3Pour the mixture through a fine-mesh strainer into a separate large bowl. Add the heavy cream and stir to combine. Refrigerate until chilled, at least 4 hours or overnight.
- Step 4Churn the mixture in an ice cream maker according to the manufacturer’s directions. Transfer to a freezer-safe baking dish or loaf pan, cover and freeze until firm enough to scoop, at least 8 hours.
- Step 5For the hot fudge sauce: Whisk the cocoa powder and sugar in a medium saucepan, then whisk in the heavy cream until very thick. Turn the heat to medium and continue to whisk as the mixture warms up. Once it’s warm and smooth, add the butter and stir until melted. When the mixture is nice and hot, add the vanilla and stir to combine. Remove from the heat and let the sauce cool in the pan for 5 minutes, then transfer it to a jar. If not using right away, store in the fridge for up to 2 weeks (the sauce will firm up). To serve, scoop out some sauce into a microwave-safe bowl; microwave for 20 seconds, then stir and microwave for another 10 seconds or so until warm. Pour over the ice cream.
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