Well, hello there.
Ice cream season is back! Still, it's practically summer and it's finally, officially hot out, which means ice cream is a total and unquestionable necessity for survival. So this weekend I'm making an upgraded version of one of my childhood favorite flavors: Fudge Ripple.David Lebovitz recipe
4. In the meantime, pour 1 cup cold heavy cream into a large bowl and place a fine-mesh strainer over the bowl. 6. While continuing to whisk the eggs, slowly pour the hot milk mixture down the side of the medium bowl. Use your spatula to push the mixture through the strainer and be sure to scrape the underside of the strainer once it's all through to catch any custard clinging to the bottom of the mesh. With a damp cloth, wipe off the vanilla pod and add it back to the custard.To speedily chill in an ice bath: Pour the custard into a metal bowl or plastic storage container—! Fill a second bowl, the same size or larger, half full with ice and add cold water halfway up the ice.
The bottom of the bowl of chocolate should not be touching the water in the pot. Watch the video below for a visual guide to setting this up.Wrap a dinner plate with plastic wrap or set out a long strip of parchment on a very dry countertop. Otherwise, let the mixture cool completely—feel free to go to bed and leave it to cool on your counter overnight. If your kitchen runs warm , go ahead and toss the the chocolate-peanut mixture into the refrigerator.21. Chop the cooled chocolate-peanut bark into bite-size pieces.
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