Let me get one thing clear: when it comes to ice cream, chocolate chips do not fudge chunk make. I’ll admit to have posted a recipe or two claiming just that, but it’s kind of a cop out. Fudge chunks should be fudgy, softer with a bit of chew to them, not hard chunks of chocolate. And that’s exactly what I set out to create. Turns out melted chocolate mixed with a bit of corn syrup and cream is the perfect solution: the modeling chocolate-like material stays slightly chewy even when frozen. Vastly superior to plain old chocolate chunks in terms of texture.
The sea salt was a wild idea in an attempt to make the vanilla base more than just plain ol’ vanilla. The results are astounding, it’s a vanilla unlike any you’ve ever tasted. SUPER vanilla, if you will, the salt intensifying the aromatic flavors of the bean in ways you can only imagine it would. Mary Poppins was wrong: it’s not just a spoonful of sugar, but a hearty pinch of salt that makes everything better, in the most delightful way of course.
This is essentially a two-part recipe: the fudge chunks and the sea salt vanilla ice cream base. Either could be used independently or in conjuction with another flavor or mix-in. Maybe you forgo the fudge chunks and drizzle in melted chocolate (Jackson Pollock style) for a Stracciatella-like effect. Or maybe you use the fudge chunks in a banana ice cream base for a spot-on replica of one of my favorite ice cream flavors of all time. Seriously, just do it.
The fudge chunks are made by melting chocolate with corn syrup and a splash of heavy cream; the paste-like concoction then spread into a thin layer and chilled until firm. Then cut up the cold chocolate into good-sized chunks, and freeze them (they will melt if left at room temperature, so you want them to be as cold as possible before stirring into your freshly-churned ice cream).
It’s a double revelation. Fudge chunks and sea salt just might change your ice cream game forever (and that’s a good thing). Total Time: 24 hours
