Chocolate Malted Ice Cream with Fudge Ripple

For the fudge ripple, combine the water, sugar, corn syrup, cocoa powder, and salt in a medium saucepan. Whisk until smooth.

Place the saucepan over medium heat and bring to a boil. Reduce the heat and simmer for 3 to 5 minutes, whisking frequently, until the mixture thickens slightly. Remove from heat, stir in the vanilla extract, and transfer to a sealed container. Chill completely in the refrigerator.

For the ice cream base, combine the heavy cream, whole milk, sugar, malted milk powder, cocoa powder, and salt in a clean medium saucepan. Whisk vigorously to dissolve the powders. Heat over medium heat until the mixture reaches a gentle simmer at 80 degrees Celsius (175 degrees Fahrenheit), then remove from heat.

Place the egg yolks in a medium mixing bowl and whisk until smooth. Slowly ladle about 240ml of the hot cream mixture into the yolks while whisking constantly to temper the eggs and prevent scrambling.

Pour the tempered yolk mixture back into the saucepan with the remaining cream. Cook over medium-low heat, stirring constantly with a spatula, until the custard thickens slightly and reaches 80 degrees Celsius (175 degrees Fahrenheit). This ensures the eggs are pasteurized and the custard is perfectly thickened.

Pour the custard immediately through a fine-mesh strainer into a clean bowl set over an ice bath. Stir in the vanilla extract. Let the mixture cool to room temperature, then cover and chill in the refrigerator for at least 4 hours, preferably overnight.

Pour the completely chilled ice cream base into your ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.

Transfer one-third of the churned ice cream into an airtight freezer container. Drizzle generously with the chilled fudge ripple. Repeat the layers two more times. Do not stir, allowing the distinct ribbons of fudge to remain intact. Freeze for at least 4 hours until firm before serving.