Our local supermarket carries Chocolate Trinity Ice Cream. It is one of my favorite flavors. Chocolate ice cream with fudge swirl and chocolate truffle bits – yes please! I set about making my own version. I loved the richness and denseness of the Ben & Jerry’s recipe for chocolate ice cream, so I used that for the base. I made a batch of hot fudge, and let it cool to room temperature. And then I used these truffles, quartering them into bite-sized bits.
Base adapted from Ben & Jerry’s Ice Cream & Dessert Book
By Ben Cohen and Jerry Greenfield
- Melt the chocolate the top of a double boiler set over simmering water. Gradually stir in the milk. Heat the mixture, whisking constantly, until smooth. Let cool.
- Whisk the eggs in a mixing bowl until light yellow and fluffy. Whisk in the sugar a little at a time until completely blended. Whisk in the cream, vanilla, and salt. Pour the chocolate mixture into the cream mixture and blend. Cover and chill until cold, about 4 hours.
- Transfer the mixture an ice cream maker and churn according to the manufacturer’s instructions. In the last minute of churning, add the fudge sauce and truffle bits. Freeze until solid.