Sure, you could simply grab a few pints of New York Super Fudge Chunk at the store rather than make it from scratch. But where’s the satisfaction in that?! (And if you do actually find a tremendous amount of satisfaction in that, think about those times when you’re a craving for New York Super Fudge Chunk and it’s out of stock–and you know this because you checked every frost-covered pint in the freezer case to make certain! We’ve all been there. Consider this recipe your hack for those situations.)–David Leite
New York Super Fudge Chunk FAQs
The fat content and lower freezing point of eggs give ice cream extra richness and a creamy texture. Due to the risk of salmonella, consuming unpasteurized raw eggs is not recommended. To be safe, and reduce the risk of any chance of infection, use pasteurized egg products when making homemade ice cream.
It’s close, but not exactly the same. Rocky road ice cream is made with the addition of marshmallows to the chocolate and nut base.
New York Super Fudge Chunk
Equipment
- Ice cream maker
Ingredients
- 1/4 cup coarsely chopped white chocolate
- 1/4 cup coarsely chopped semisweet chocolate
- 1/4 cup chopped pecan halves
- 1/4 cup coarsely chopped walnuts
- 1/4 cup coarsely chopped chocolate-covered almonds
- 4 ounces unsweetened chocolate
- 1 cup whole milk
- 2 large eggs*
- 1 cup granulated sugar
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1 pinch salt
Instructions
- In a bowl, toss together the coarsely chopped chocolates, pecans, walnuts, and chocolate-covered almonds. Tuck it in the freezer.
- Warm the unsweetened chocolate in the top of a double boiler over hot, not boiling, water, until melted or warm it in a bowl in the microwave on 50% for about 1 minute or longer, as needed.
- Whisk in the milk, a little at a time, and heat, stirring constantly, until smooth. Remove from the heat and let cool.
- In another bowl, whisk the eggs with a stand mixer or by hand until light and fluffy, 1 to 2 minutes if using a stand mixer or 3 to 4 minutes if using a whisk.
- Whisk in the sugar, a little at a time, and continue whisking until it’s completely incorporated, about 1 minute more. Add the cream, vanilla, and salt and whisk to blend.
- Pour the chocolate mixture into the cream mixture and blend. Cool to room temperature. Cover and refrigerate until cold, preferably at least 8 hours.
- Transfer the mixture to an ice cream maker and freeze following the manufacturer’s instructions.
- After the ice cream thickens and about 2 minutes before it's done churning, dump in the chocolate and nuts. Continue processing until the ice cream is ready.
- Serve it soft, straight from the maker, or if you prefer your ice cream harder, transfer it to a resealable container and freeze for at least 1 hour.
Notes
*WHAT YOU NEED TO KNOW ABOUT RAW EGGS
For those whom raw egg is a no-no, such as the very young, the very old, the very sick, the very preggers, or the very finicky, be aware that this recipe contains raw eggs and should not be consumed by them.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe Testers’ Reviews
This New York Super Fudge Chunk is delicious chocolate ice cream laced with all manner of crunchy and flavorful mix-ins. It’s delightful, basically a slightly different variation on Rocky Road ice cream. And, well, just add some marshmallows (perhaps instead of the white chocolate chunks) and it becomes Rocky Road.
The end result is an ice cream that is the right texture straight out of the freezer, scoopable, firm, and creamy—and that’s a huge compliment in my book.
This homemade New York Super Fudge Chunk is almost as easy as grabbing the keys and heading to the scoop shop. And it’s easier than most ice cream recipes. Chocolate is warmed, stirred with milk, then combined with a fluffy egg-sugar-vanilla combo, and into the fridge it goes. Toss all your mix-ins into the fridge alongside with or without measuring or chopping first; you’ll have time while to do this while spinning the ice cream.
And I may have made it even easier. The words “double boiler” translate to me as “microwave, s-l-o-w, at 50% power”. I can’t help it!
The ice cream base is cocoa-forward, like frozen hot cocoa. The trip to frozen took 25 minutes in my Cuisinart model, and though all those nuts ‘n chunks sound like a quick turn onto a gravel road, nobody needs to ask if we’re there yet. It’s soft-serve time! If you like a harder scoop, an hour or so in the freezer will do.
I found the chocolate used makes a difference here—semisweet chips are too hard at freezer temp, a chopped Ghirardelli bar was better, I imagine a drizzle of some sort would be even better. To get that melt-in-your-mouth quality, more research is necessary—a tough problem to have! Next up? Rocky road!
I halved the recipe and it yielded exactly 1 pint.
I’ve made this recipe from Ben and Jerry’s book several times. It’s a favorite. It’s totally superior to the industrial version sold in supermarkets. Homemade has fresh ingredients and none of the numerous additives and gums found in supermarket versions sitting for months on the shelf. That’s huge for your health. Frankly, it’s not much trouble to prepare as nuts can easily be found already chopped. FYI, I cook the custard or creme anglaise base and let set in the fridge overnight. Also it’s much more flavorful and creamy because it is SO fresh.
Lydie, I couldn’t agree with you more!
Any suggestions re: how to make a dairy-free version of this? Could I simply swap soy (or coconut) milk for the milk and cream, and proceed with the custard-making? Please advise. 🙂
Hi Berkeleygirl, I’m posing your question to our testers and readers to see if anyone has tried a dairy free version. Anyone?
Melissa, one of our testers, had the following suggestion: This ice cream calls for whole milk, cream, and buttermilk. To get the same taste, you are going to have to not just substitute for milk, but add something acidic to replicate the taste of buttermilk. Soy milk will curdle in the presence of an acid, so I wouldn’t recommend it. The recipe is dependent on the fat from the milk and cream for it’s texture. I would recommend using coconut milk, but not the kind sold in cartons in the supermarket. You would want the high-fat kind in cans that you would use for Thai cooking. Also, to help with texture, you might consider increasing the amount of egg yolk. So I might use 2 cups of canned coconut milk (full fat), and five egg yolks. To get the acidity… well, that might require some experimentation. A little bit of white vinegar would be the most neutral way, but you could have fun with it and add, say Chinese black vinegar, which has a sweetness to it, or balsamic vinegar. You’d be looking at 1-2 teaspoons of vinegar. Another thing that would help the texture would be to add a teaspoon of Bourbon or other whiskey. This would be a nice addition and would help it from being too “icy”.
Thanks David. I was just surprised 🙂
Yes, it was to me, all those years ago when I first made it.