New York Super Fudge Chunk

This homemade New York Super Fudge Chunk is almost as easy as grabbing the keys and heading to the scoop shop. And it’s easier than most ice cream recipes. Chocolate is warmed, stirred with milk, then combined with a fluffy egg-sugar-vanilla combo, and into the fridge it goes. Toss all your mix-ins into the fridge alongside with or without measuring or chopping first; you’ll have time while to do this while spinning the ice cream.

And I may have made it even easier. The words “double boiler” translate to me as “microwave, s-l-o-w, at 50% power”. I can’t help it!

The ice cream base is cocoa-forward, like frozen hot cocoa. The trip to frozen took 25 minutes in my Cuisinart model, and though all those nuts ‘n chunks sound like a quick turn onto a gravel road, nobody needs to ask if we’re there yet. It’s soft-serve time! If you like a harder scoop, an hour or so in the freezer will do.

I found the chocolate used makes a difference here—semisweet chips are too hard at freezer temp, a chopped Ghirardelli bar was better, I imagine a drizzle of some sort would be even better. To get that melt-in-your-mouth quality, more research is necessary—a tough problem to have! Next up? Rocky road!

I halved the recipe and it yielded exactly 1 pint.