My favorite ice cream ever, if there is such a thing, is Ben and Jerry’s Coconut Almond Fudge Chip. How do you think ice cream manufacturers make the big fudge chips and hunks in ice cream that don’t get hard and brittle and waxy like chopped or flaked chocolate? They are not gooey or soft like swirls and ripples. They are big flakes or chunks, minus the unpleasant texture and flavorlessness of “plain real” chocolate.
oh…oh…I know this one!!! Take a good quality candy bar, melt it with a TBL of solid coconut oil and spread it on a cookie sheet. Refrigerate. When it’s firm again, use a bench scraper to make shards of chocolate. Add these to ice cream as the last step when churning.
The addition of coconut oil takes the fat in the chocolate down to “mouth temperature-melting” range.
You can also do this with chocolate chips, but “real” chocolate that hasn’t been manipulated NOT to melt will work–and taste–better. Also, this will make chocolate sauce that will harden, then crack when you pour it on a scoop of ice cream.
Note: this is a home-version, jerry-rigged solution. I’m sure ice cream manufacturers have “other” items they add to help get that texture.
This reply was modified 3 weeks, 6 days ago by marilynfl.