I found a recipe for vanilla ice cream that's perfect for me, and I've
tried quite a few since buying an ice cream maker. Not too sweet, nice
and creamy, and the texture is just right. I made some tonight with a
"fudge" ripple to make chocolate swirl. This also isn't too sweet and
the chocolate flavor is nice.

*Vanilla ice cream from Allrecipes.com*

4 cups half-and-half cream
1/2 cup heavy cream
3/4 cup white sugar
2 teaspoons vanilla extract
1/2 pinch salt

Combine half-and-half, cream, sugar, vanilla and salt in freezer
container of ice cream maker. Freeze according to manufacturer's


*Old fashioned fudge ripple from Epicurious*

1/2 cup (100 g) sugar
1/3 cup (80 ml) light corn syrup
1/2 cup (125 ml) water
6 tablespoons (50 g) unsweetened Dutch-process cocoa powder
1/2 teaspoon vanilla extract

Whisk together the sugar, corn syrup, water, and cocoa powder in a
medium saucepan. Heat over medium heat, whisking constantly, until the
mixture begins to bubble at the edges.

Continue to whisk until it just comes to a low boil. Cook for 1 minute,
whisking frequently. Remove from the heat, stir in the vanilla, and let
cool. Chill in the refrigerator before using.

Mixing It In
The Fudge Ripple should be thoroughly chilled, as itís easiest to use
when very cold. Just before you remove the ice cream from the machine,
spoon some of the Fudge Ripple onto the bottom of the storage container.
As you remove the ice cream from the machine, layer generous spoonfuls
of the sauce between layers of ice cream. Avoid stirring the Fudge
Ripple, as it will make the ice cream muddy looking.

To make Mocha Ripple, substitute strongly brewed espresso for the water
in the recipe, or stir in 1 tablespoon of best-quality instant coffee
granules after you boil the mixture.

Fudge Ripple can be stored for up to 2 weeks, covered, in the refrigerator.