Chocolate-Raspberry Truffle Ice Cream

February 9, 2009 at 7:55 pm 2 comments

This is my favorite ice cream made to date. My husband, however, still loves tiramisu ice cream. I am a fanatic about chocolate (especially dark) and raspberry together. I have had this recipe bookmarked for quite some time, but I always found another flavor to make instead. It’s a shame this one took so long — I LOVE it! The truffles were a little soft and turned into more of a fudgy ripple, and I must say that I liked it that way.
chocolate-raspberry-truffle-ice-cream

Chocolate-Raspberry Truffle Ice Cream
Ingredients
For the ice cream:
1 1/2 Cups heavy cream
1 Cup whole milk
4 oz bittersweet or semisweet chocolate, coarsely chopped
4 large egg yolks
1/2 Cup sugar
1 tsp vanilla extract

For the ganache:
1/4 Cup heavy cream
1 Tbsp unsalted butter
4 oz bittersweet or semisweet chocolate, coarsely chopped
1 Tbsp chambord liqueur

For the raspberry swirl:
1/3 Cup seedless raspberry jam or preserves
2 Tbsp Chambord liqueur

Directions
In a heavy 2-qt saucepan, combine 1 cup of cream and the milk. Cook over medium heat until bubles form around the edges of the pan, about 5 minutes.

Put the chopped chocolate in a heatproof bowl. Pour the hot cream mixture over the chocolate and let stand until melted, about 3 minutes. (Set the saucepan aside for later use.) Whisk until the mixture is smooth.

Meanwhile, combine the egg yolks, sugar, and remaining 1/2 cup cream in a bowl. Whisk until the mixture is smooth and the sugar begins to dissolve.

Gradually whisk about 1/2 cup of the warm cream mixture into the egg mixture, whisking constantly, until smooth. Pour the egg mixture into the reserved saucepan and stir in the remaining cream mixture. Cook over medium heat, stirring constantly with a wooden spoon and keeping the custard at a low simmer, until it is thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it, about 4-6 minutes. Do not let the custard boil. Strain through a fine-mesh sieve into a bowl. Add the vanilla and stir to combine.

Place the bowl in a larger bowl partially filled with ice cubes and water. Stir occasionally until cool. Cover with plastic wrap, pressing it directly on the surface of the custard to prevent a skin from forming. Refrigerate until chilled, at least 3 hours or up to 24 hours.

Meanwhile, make the ganache: In a small saucepan, heat the cream and butter over medium heat until the butter melts and bubbles form around the edges of the pan, about 3 minutes. Put the chopped chocolate in a heatproof bowl. Pour the hot cream mixture over the chocolate and let stand until melted, about 3 minutes. Whisk until the mixture is smooth. Add the chambord and stir to combine. Pour the truffle mixture into a lightly greased, small, shallow pan or dish. Let cook to room temperature, cover, and refrigerate until ready to use.

Shortly before freezing the ice cream, make the raspberry swirl: In a small saucepan, combine the jam and Chambord. Warm gently over low heat, stirring to blend, about 3 minutes. Remove from heat and let cool completely.

Pour the chocolate custard into an ice cream maker and freeze according to the manufacturer’s instructions.

Meanwhile, remove the truffle mixture from the refrigerator and let it soften slightly. Using your fingers or a small knife, break the truffles into small pieces.

When the ice cream is nearly frozen and the consistency of thick whipped cream, add the truffle pieces. Churn or stir just until mixed. Poon about one-fourth of the ice cream into a 1.5qt freezer safe container. Spoon a layer of raspberry swirl evenly over the icream and top with a layer of ice cream. Continue to layer the ice cream and raspberry swirl in the same way, ending with a layer of ice cream.

Freeze for at least 3 hours before serving.

Source: Williams Sonoma Ice Cream, by Mary Goodbody

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Entry filed under: dessert, Ice Cream/Sorbet.

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2 Comments Add your own

  • 1. Joelen  |  February 10, 2009 at 9:35 am

    What a fabulous flavor!

  • 2. Kristen  |  February 10, 2009 at 11:43 am

    Oh that sounds amazing! Chocolate and Raspberry is my favorite flavor combination!

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