Ingredients
Ice Cream Base
- 1/2 cup Granulated Sugar
- 2 tablespoons Milk Powder
- 1/2 teaspoon Salt
- 1/4 teaspoon Xanthan Gum
- 1 1/3 cup Whole Milk
- 2 tablespoons Light Corn Syrup
- 1 teaspoon Molasses
- 1 1/3 cup Heavy Cream
- 2 teaspoons Vanilla Extract
Cookie Dough
- 1/4 cup Unsalted Butter, room temperature
- 2 tablespoons Granulated Sugar
- 1/4 up Brown Sugar
- 1 teaspoon Salt
- 2 tablespoons Heavy Cream
- 1 teaspoon Molasses
- 1 tablespoon Corn Syrup
- 1 teaspoon Vanilla Extract
- 1/2 cup All-Purpose Flour, toasted (bake at 350F for 10 minutes)
- 2 tablespoons Malt Powder
- 1/4 cup Semi-Sweet Chocolate Chips
Fudge
- 1 tablespoon Cold Water
- 2 teaspoon Malt Powder
- 1/2 cup Corn Syrup
- 1/2 cup Heavy Cream
- 1 tablespoon Unsalted Butter
- 1/8 teaspoon Kosher Salt
- 1 tablespoon Cocoa Powder
- 1/2 cup 80% Chocolate, chopped
Directions
- Cookie dough: in a large bowl cream together the butter, granulated sugar, brown sugar, and salt with a wooden spoon until a paste forms
- Add heavy cream, molasses, corn syrup and vanilla; stir until smooth
- Sift in toasted flour and malt powder; mix until there are no lumps
- Fold in the chocolate chips until evenly distributed
- Spread the cookie dough onto a parchment lined baking sheet until 1 inch thick; freeze until solid, 1 hour
- Cut cookie dough into 1/2 inch cubes; place in freezer to use later
- Ice cream: combine the sugar, dry milk powder, salt and xanthan gum in a small bowl; mix well
- In a pot over medium heat combine the milk, corn syrup, and molasses; whisk until combined; add the sugar mixture and whisk until there are no lumps; cook for 2-3 minutes until the sugar has dissolved; remove pot from heat
- Pour the mixture into a large measuring cup/medium bowl; mix in the heavy cream and vanilla; cover and refrigerate for 6 hours before churning
- Fudge: mix the water and malt powder together in a small pot; add the corn syrup, heavy cream, butter, and salt
- Heat the pot over medium-high heat until the butter is melted and the mixture comes to a boil
- Remove the pot from the heat; add cocoa powder and chopped chocolate; whisk thoroughly until the chocolate is fully melted and mixture is silky; transfer to an airtight container
- Pour the ice cream base into an ice cream maker then turn on the machine; churn until the ice cream has the texture of soft serve, 25-35 minutes
- Fold in half of the cookie dough cubes until distributed
- Alternate spooning layers of the ice cream and dollops of fudge into a loaf pan
- Cover with plastic; freeze for 6 hours before serving