The Very Best Creamy Chocolate Fudge Sauce & French Vanilla Ice Cream

Who can resist a creamy chocolate fudge sauce on homemade vanilla ice cream? In celebration of ice cream month you really must try this recipe on some homemade or store bought vanilla ice cream. It really is to die for and worth every second you spend making it!

I am not kidding when I say this is the "very best" cream chocolate fudge sauce because it really is. I love this recipe which is written on a scrap of paper and is so old the ink is fading!
Yes that is right back in the day you had to hand write everything! No technology to save a recipe on a computer or in a recipe app or program. And the price you pay for the old ways is your ink fades until you can hardly read it which is exactly why technology today is so great!

My kids and husband beg me to make this sauce and homemade ice cream. If they think I am going to say I don't have time then they beg me to just make the sauce for store bought ice cream. They are a pretty intuitive bunch and have their little manipulation speeches crafted to match whatever they determine is my mood for the day. And I am a push over because I buy into whatever they have up their sleeve every time.

The French Vanilla Ice Cream was made with my KitchenAid  (see recipe below)

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Creamy Chocolate Fudge Sauce

Ingredients

1/2 cup sugar
2 tablespoons cocoa
1/3 cup milk
1/4 cup light corn syrup
1 square unsweetened chocolate, chopped
2 tablespoons butter
1/3 cup heavy cream 
    + 6 tablespoons heavy cream (for end of recipe)
1 teaspoon vanilla

Directions

In heavy 2 quart saucepan stir together sugar and cocoa. Stir in milk and corn syrup until blended. Stirring constantly over medium heat, bring to a full boil and boil 8 minutes. Remove from heat, stir in chopped chocolate and butter until melted. Gradually stir in 6 tablespoons cream until blended. Return to medium heat and stirring constantly bring to a boil and boil constantly for 2 additional minutes. Remove from heat stir in vanilla.

FRENCH VANILLA ICE CREAM

I have tried many different recipes for vanilla ice cream but this is one of my favorites. The texture and flavor is excellent!!!

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Ingredients

2 1/2 cups half-and-half
8 egg yolks
1 cup sugar
2 1/2 cups whipping cream
4 teaspoons vanilla
1/8 teaspoon salt

Directions

In medium saucepan over medium heat, heat half-and-half until very hot but not boiling, stirring often. Remove from heat; set aside.
Place egg yolks and sugar in mixer bowl. Attach bowl and wire whip to mixer. Turn to Speed 2 and mix about 30 seconds, or until well blended and slightly thickened. Continue on Speed 2, very gradually add half-and-half; mix until blended.

Return half-and-half mixture to medium saucepan; cook over medium heat until small bubbles form around edge and mixture is steamy, stirring constantly. DO NOT BOIL.
Transfer half-and-half mixture into large bowl; stir in whipping cream, vanilla and salt.
Cover and chill thoroughly, at least 8 hours.
After thoroughly chilled, assemble and engage freeze bowl, dash, and drive-body interface as direction attachment instructions. Turn to STIR Speed (Speed 1). Using a container with a spout, pour mixture into freeze bowl. Continue on STIR (Speed 1) for 15 to 20 minutes or until desired consistency. Immediately transfer ice cream into serving dishes or freeze in an airtight container.

Note:  I always return to freezer for a couple of hours prior to serving so it continues to firm up and will not be as melty. I have not tried this recipe in a regular ice cream maker.

Authored by +Terri Henkels 

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