Molten Chocolate Ice-Cream and Hot Fudge

For the Ice Cream

Yields 1 Gallon

  • 1 pint milk
  • 1 pint heavy cream
  • 8½ ounces sugar
  • 1 ounce glucose syrup
  • 10 ounces egg yolks
  • Pinch of Kosher salt
  • 7½ ounces milk chocolate
  • 1 ounce 100% cocoa mass
  • 3 ounces malted milk powder

Bring milk, heavy cream and sugar to a boil in a heavy bottom pot. Slowly pour the hot mixture into the yolks, whisking constantly.

Put entire mixture back into the pot and continue to cook on low heat, stirring constantly and scraping the bottom of the pot with a heat resistant spatula – the mixture will cook quickly and curdle if you take it too far. Continue until it reaches a nappe stage (70-85ºC/156-185ºF) or coats the back of a spoon. Remove from heat.

In a separate bowl, melt the two chocolates together and add them to your base along with the malted milk powder.

Strain this mixture through a fine mesh chinois or cheesecloth and place in a bowl over ice to chill. Leave to set overnight in an airtight container to let the flavor develop.

The next day, pour into the ice cream machine of your choice and follow manufacturer’s directions for churning.

For the Hot Fudge

Yields 1 Quart

  • 4 ounces Dark Chocolate
  • 4 ounces Butter
  • 3 1/8 ounces Cocoa Powder
  • 13 ½ ounces Sugar
  • 4 ounces Milk
  • 4 ounces Heavy Cream

Melt the chocolate and butter together over a double boiler until fully melted.

Sift the cocoa powder into a separate bowl, then mix in the granulated sugar.

Heat the milk and cream together in a separate pot and set aside.

Once the butter and chocolate mixture is fully melted, add the sugar and cocoa powder mixture while whisking.

Once all the sugar mixture is combined, add the hot milk and cream mixture slowly until fully incorporated.

Whisk the mixture off and on until thick and smooth. It may take a little while, be patient!


Melissa Logan is Executive Pastry Chef at The Ritz-Carlton Grand Cayman, and was awarded Taste of the Caribbean’s Pastry Chef of the Year 2017.