SALTED RIPPLE CHIP NO-CHURN ICE CREAM 7/10/17

Your Love is Better Than Ice Cream…”  Even better than Salted Ripple Chip No-Churn Ice Cream.  Make that Salted (!) Dulce De Leche (!!) Fudge Ripple (!!!) Chocolate Chip (!!!!) No Machine Needed (!!!!!) Ice Cream!!!!!!  But I had to shorten it up because, just like a hit song, recipes title have to be catchy.  And this certainly applies today since this week’s #SundaySupper is all about recipes inspired by music.
Notice the little nod to our first ice cream date with the lines from Sarah McLachlan’s song?  Yep, The Hubby’s love may be better than ice cream and chocolate.

Ingredients

• For the dulce de leche
• 13.5 oz sweetened condensed milk (1 can)
• 1 teaspoon coarse sea salt
• 1/2 cup heavy cream
• For the fudge ripple
• 3/4 cup water
• 1/4 cup cocoa powder
• 1/4 cup corn syrup
• 1/2 cup mini chocolate chips (about 3 1/4 oz.)
• For the ice cream
• 1 1/2 cups heavy cream
• 1 1/4 cups mini chocolate chips (remainder of 10 oz. bag)

Instructions

1. For he dulce de leche:
2. Pour the entire can of sweetened condensed milk in a bowl on top of a double boiler and place over a pot of simmering water. 
3. Cook over low heat, stirring occasionally, for 1-1½ hours, or until thick and light caramel colored.
4. Cool to room temperature (about an hour). Stir in the sea salt and ½ cup heavy cream.

for full instruction please see : cupcakesandkalechips.com

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